Recipe courtesy of Roy Yamaguchi
Print
Total:
41 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

  • 4 chicken thighs, boneless (skin on or off)
  • 4 negi (long green onion), white part only
  • Teriyaki baste, recipe follows
  • 8 bamboo skewers
Teriyaki Baste:
  • 3/4 cup sake
  • 1 cup soy sauce
  • 1/8 cup sugar
  • 1 cup mirin
  • 1/8 cup roughly chopped green onion

Directions

Preheat a grill.

Soak bamboo skewers for 1 hour in water. Cut each chicken thigh into 1-inch by 1-inch cubes. Cut negi into 1 1/4-inch length pieces. Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.

Place the skewers on the grill and cook on both sides for about 3 to 4 minutes. Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste. Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.

Teriyaki Baste:

Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Skewers with Espagnole Sauce

Chicken and Pineapple Skewers

Recipe courtesy of Tyler Florence

Spiced Chicken and Grape Skewers

Recipe courtesy of Ellie Krieger

Thai Marinated Grilled Chicken Skewers

Recipe courtesy of Alice Currah

Chicken Skewers with Peanut Sauce

Recipe courtesy of Sunny Anderson

On TV

So Much Pretty Food Here