Sizzling Japanese Yakitori Skewers with Teriyaki Glaze

Ingredients

• 1 pound chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 pieces bamboo skewers, soaked in water for 30 minutes

• 1 cup soy sauce
• 1 cup mirin
• 1 cup sake
• 2 tablespoons sugar
• 2 teaspoons cornstarch, dissolved in 2 teaspoons of water

Method

1. 01
   In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. 02
   Reduce the heat to low and add the cornstarch slurry. Stir continuously until the glaze thickens. Remove from heat and set aside.
3. 03
   Preheat the grill to medium-high heat.
4. 04
   In a bowl, toss the chicken pieces with vegetable oil, salt, and black pepper until evenly coated.
5. 05
   Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece.
6. 06
   Grill the skewers for 6-7 minutes on each side, basting with the teriyaki glaze during the last few minutes of cooking.
7. 07
   Continue to grill until the chicken is cooked through and has a nice char.
8. 08
   Remove from grill and brush with additional teriyaki glaze before serving.