Grilled Japanese Chicken Skewers (Yakitori)

• 1/2 cups Mirin
• 1/2 cups Soy Sauce
• 1/4 cups Sake (or Sub Dry White Wine)
• 1 Tablespoon Sugar
• 2 whole Large Bell Peppers, Any Color, Stem And Seeds Removed, Cut Into Bite-sized Chunks
• 4 whole Small Boneless Skinless Chicken Thighs, About 4 Ounces Each (or Larger For Leftovers!)
• 1 bunch Scallions
• Cooked Rice, Optional, For Serving

1. For the sauce, combine all the ingredients in a small pan over medium-high heat.
2. Bring to a boil, stir, then turn the heat off.
3. Let the sauce sit and cool gently while you prepare the rest of the meal.
4. Preheat the grill to high.
5. Thread the peppers onto long skewers.
6. Cut the chicken into bite sized pieces and thread them on skewers as well.
7. To cook, grill the scallions whole for about 30 seconds on each side just to char, then remove them from the grill and set aside.
8. Grill the skewered veggies and chicken for about 5 minutes on each side or until black edges form.
9. When the chicken is nearly cooked, brush with the cooled sauce, making sure to coat all sides, then remove from the grill.
10. If the veggies cook faster than the chicken, remove them first.
11. Serve the skewers and scallions with cooked rice and extra sauce for drizzling and dipping.
12. Enjoy!
13. Notes: Use any veggies you like for grillingmixing it up is always fun!
14. This dish is traditionally served with chicken, but other proteins would be delicious with the sauce.
15. When skewering the chicken, fold up any longer pieces or tuck in any stray edges to form neat skewers of meat pressed closely together.
16. This will ensure that the chicken stays moist.
17. Adapted from Keiko Hayashis Simple and Delicious Japanese Cooking.

mirin, soy sauce, sake, sugar, bell peppers, chicken thighs, scallions

Taken from tastykitchen.com/recipes/special-dietary-needs/grilled-japanese-chicken-skewers-yakitori/ (may not work)