Recipe courtesy of Roy Yamaguchi
Chicken and Negi on Skewers
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 626
- Total Fat
- 32
- Saturated Fat
- 9
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 38
- Cholesterol
- 189
- Sodium
- 3663
- Total: 41 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 25 min
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.