Ingredients:

  • 1 lb (450g) chicken thigh fillets, boneless and skinless
  • 1 tablespoon vegetable oil (15ml)
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons (30ml) mirin
  • 1 tablespoon (15ml) sake (or substitute with dry sherry)
  • 1 tablespoon (15g) brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon (5g) fresh ginger, grated
  • Bamboo skewers (soaked in water for 30 minutes to prevent burning)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger until well combined.
  2. Cut chicken thigh fillets into 1-inch (2.5 cm) pieces and add to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 30 minutes.
  3. Preheat your grill or griddle over medium-high heat.
  4. Thread the marinated chicken pieces onto soaked bamboo skewers, about 4-5 pieces per skewer. Leave a small space between pieces for even cooking.
  5. Brush the grill surface with vegetable oil and grill skewers for about 10-15 minutes, turning every few minutes until chicken is cooked through and slightly charred.
  6. During the last few minutes of grilling, brush skewers with remaining marinade for added flavor.
  7. Remove from grill, allow to cool slightly, and serve warm with your favorite dipping sauces or sides.