Recipe courtesy of Roy Yamaguchi

Chicken and Negi on Skewers

  • Total: 41 min
  • Prep: 15 min
  • Inactive: 1 min
  • Cook: 25 min
  • Yield: 4 servings
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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

  1. Preheat a grill.
  2. 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.
  3. 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:

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