Chicken and Negi on Skewers

Recipe courtesy Roy Yamaguchi
Episode: Tokyo with Roy Yamaguchi
TOTAL TIME: 41 min
Prep: 15 min
Inactive Prep: 1 min
Cook: 25 min
YIELD: 4 servings
LEVEL: --

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:
recipe tools
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Directions

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

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