Photo: Luca Trovato; Styling: Dani Fisher
Prep Time
13 Mins
Cook Time
10 Mins
Grill Time
8 Mins
Makes 4 appetizer servings

If you can't find mirin in your grocery store's Asian foods aisle, substitute 1 tablespoon sugar dissolved in 1/2 cup rice wine vinegar or vermouth.

How to Make It

Step 1

Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).

Step 2

Combine mirin and next 5 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook 10 minutes or until slightly thickened and reduced to about 1/2 cup. Let cool. Reserve 3 tablespoons glaze.

Step 3

Thread chicken and green onions evenly onto skewers. Brush skewers with soy glaze.

Step 4

Grill skewers 4 to 5 minutes on each side. Brush with reserved soy glaze before serving.

Ratings & Reviews

JillyBurke's Review

June 18, 2013
Delicious, easy and a nice way to use chicken thighs and/or breasts from the freezer. I used a combo of both thighs and breasts and it was great.