Description
Juicy Japanese chicken skewers grilled to perfection and brushed with a savory-sweet tare glaze, perfect for weeknight dinners or summer cookouts.
Ingredients
1 ½ pounds boneless chicken thighs, cut into cubes
½ cup soy sauce
¼ cup mirin (sweet rice wine)
¼ cup sake (or dry white wine substitute)
3 tablespoons sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Scallions, cut into 2-inch pieces (optional for negima style)
Salt and black pepper, to taste
Bamboo skewers, soaked in water for 30 minutes
Instructions
In a saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Reserve a small portion for dipping.
Cut chicken thighs into cubes and season lightly with salt and pepper. Thread onto skewers, alternating with scallions if desired.
Preheat grill to medium-high. Place skewers on the grill, cooking 3 minutes per side. Brush with tare sauce after the first flip.
Continue grilling, flipping, and brushing until chicken is cooked through and slightly charred, 8–10 minutes total.
Transfer skewers to a platter, brush once more with sauce, garnish with scallions or sesame seeds, and serve hot.
Notes
Chicken thighs are recommended for juiciness, but chicken breast can be used for a leaner version.
Tare sauce can be made ahead and stored for up to 1 week in the refrigerator.
For indoor cooking, use a broiler or grill pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approx. 2 skewers)
- Calories: 280
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg