Ingredients:

  • 1.5 lbs chicken thighs, boneless and skin-on
  • 2 bunches scallions, white and light green parts cut into 1-inch pieces
  • 0.5 cup soy sauce
  • 0.5 cup mirin
  • 0.25 cup sake
  • 0.25 cup granulated sugar
  • 1 scallion green, smashed
  • 1 slice fresh ginger, smashed
  • 1 clove garlic, crushed
  • 1 tablespoon neutral oil
  • 1 teaspoon shichimi togarashi (optional for serving)

Instructions:

  1. In a small saucepan, combine soy sauce, mirin, sake, sugar, smashed scallion green, ginger, and garlic. Bring to a boil over medium-high heat.
  2. Reduce heat and simmer for 15 minutes until the liquid reduces by nearly half and reaches a syrupy consistency. Set aside a small portion for final dipping.
  3. Cut chicken thighs into 1-inch bite-sized cubes, ensuring each piece retains some skin.
  4. Thread chicken and 1-inch scallion pieces onto soaked bamboo skewers, alternating chicken and scallion (Negima style).
  5. Preheat your grill or broiler to medium-high heat and lightly brush the grate with neutral oil.
  6. Grill the skewers for 6 minutes, turning occasionally. Once the meat is nearly cooked, begin the glazing process.
  7. Brush the chicken with the prepared tare sauce and continue to grill for 2-4 minutes, flipping and glazing once more, until the sauce is caramelized and the chicken is fully cooked.