Chicken and Negi on Skewers

  1. Preheat a grill.
  2. Soak bamboo skewers for 1 hour in water.
  3. Cut each chicken thigh into 1-inch by 1-inch cubes.
  4. Cut negi into 1 1/4-inch length pieces.
  5. Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.
  6. Place the skewers on the grill and cook on both sides for about 3 to 4 minutes.
  7. Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste.
  8. Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.
  9. 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)

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