Japan is famous for the little shops that serve many incredibly delicious types of charcoal grilled chicken. The 'little' refers to the fact that the shops can be as small as having seats for as few as 6 or 8 people. The 'many types' refers to the many different 'parts' of the chicken they use. For our purposes, we'll stick with just thighs.
Ingredients
- 16 bamboo skewers
- 4 chicken thighs
- 5 tablespoons soy sauce
- 5 tablespoons sake
- 2 tablespoons sugar
- 4 green onions
Directions
- Soak skewers in water for 20 minutes
- Combine soy, sake and sugar in small pot over medium heat for 5 minutes
- Cut each thigh into approximately 8 bite size pieces
- Thread 2 chicken pieces onto a skewer with a piece of green onion in the middle
- Grill chicken over medium heat until done, basting constantly while they cook until done