Chicken and Negi on Skewers
- 4 chicken thighs, boneless (skin on or off)
- 4 negi (long green onion), white part only
- Teriyaki baste, recipe follows
- 8 bamboo skewers
- 3/4 cup sake
- 1 cup soy sauce
- 1/8 cup sugar
- 1 cup mirin
- 1/8 cup roughly chopped green onion
- Preheat a grill.
- Soak bamboo skewers for 1 hour in water.
- Cut each chicken thigh into 1-inch by 1-inch cubes.
- Cut negi into 1 1/4-inch length pieces.
- Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.
- Place the skewers on the grill and cook on both sides for about 3 to 4 minutes.
- Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste.
- Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.
- Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.
chicken, long green onion, teriyaki baste, bamboo skewers, sake, soy sauce, sugar, mirin, green onion
Taken from www.foodnetwork.com/recipes/chicken-and-negi-on-skewers-recipe.html (may not work)