Recipe courtesy of Roy Yamaguchi
Print
Total:
41 min
Prep:
15 min
Inactive:
1 min
Cook:
25 min
Yield:
4 servings

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:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Thai Marinated Grilled Chicken Skewers

Recipe courtesy of Alice Currah

Fried Chicken

Recipe courtesy of Chuck Hughes

Chicken Masala

Recipe courtesy of Bal Arneson

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Chicken Chow Mein

Recipe courtesy of Ching-He Huang

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Tandoori Chicken

Recipe courtesy of Bal Arneson

Chicken Parmesan

Recipe courtesy of Ellie Krieger

On TV

Trending Videos

So Much Pretty Food Here