Servings: 4 servings
Ingredients
- 3/4 cup soy sauce or tamari
- 3/4 cup dry vermouth or mirin
- 1/3 cup sake or dry sherry
- 1/3 cup water
- 1 tablespoon sugar or honey or to taste
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 1/2 pounds boneless skinless chicken thighs cut in chunks for threading onto skewers
- fresh scallions thinly sliced for garnish
Instructions
- Combine the soy sauce, dry vermouth, sake, water, sugar, sesame oil, garlic and ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the sauce thickens enough to coat the back of a spoon. Set aside to cool slightly and reserve about ⅓ cup for serving.
- Soak 8 to 10 wooden skewers in water for about 30 minutes. Place the chicken pieces in a large bowl and pour the marinade over the top, tossing well to coat. Cover and refrigerate for a couple of hours if time allows.
- When ready to cook, thread the chicken onto the skewers. If grilling, lightly oil the grates and cook the skewers for about 8 minutes, turning occasionally, until lightly charred and the internal temperature reaches 165°F. For the oven, preheat to 450°F and roast the skewers for 12 to 15 minutes, until cooked through and caramelized at the edges. Garnish with sliced scallions and serve with the reserved sauce.
Tried this recipe?Let us know how it was!