These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs. The sauce also works well on pork, fish, or beef. Prep and Cook Time: 35 minutes, plus at least 1 hour to marinate. Notes: You will need 8 wooden or metal skewers (10 in.) for this recipe; if using wooden, soak 30 minutes.
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1 Hour, 35 Minutes
- Calories: 274
- Calories from fat: 15%
- Protein: 23g
- Fat: 4.5g
- Saturated fat: 1.1g
- Carbohydrate: 26g
- Fiber: 0.0g
- Sodium: 613mg
- Cholesterol: 94mg
- 1 cup mirin
- 1/3 cup sake (rice wine)
- 1/2 cup superfine sugar
- 2 tablespoons minced fresh ginger
- 2 teaspoons minced garlic
- 1/4 cup soy sauce
- 2 pounds boned, skinned chicken thighs, cut into 1 1/2-in. pieces
- 1. In a medium saucepan, combine mirin, sake, sugar, ginger, garlic, and soy sauce. Bring to a boil over high heat and cook until sugar has dissolved and sauce has thickened slightly, about 8 minutes. Remove from heat and let cool completely.
- 2. Put chicken in a large bowl, pour marinade over it, and turn to coat. Chill at least 1 hour and up to 3 hours.
- 3. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread chicken onto skewers. Transfer marinade to a small saucepan and boil over high heat until it has the consistency of barbecue sauce, about 15 minutes.
- 4. Grill skewers (cover if using gas), basting with thickened marinade and turning frequently to prevent scorching, until chicken is caramelized and no longer pink in center (cut to test), about 6 minutes. Serve with remaining sauce on the side.
- Note: Nutritional analysis is per skewer.
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