Chicken Yakitori Skewers (Gluten-Free)

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/2 cup gluten-free soy sauce (tamari), 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon sugar, 1 teaspoon ginger, and 2 cloves minced garlic until the sugar is dissolved.
3. 3Add the cut chicken thighs to the marinade, ensuring all pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, soak 8-10 wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.
5. 5Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece.
6. 6Preheat your grill to medium-high heat, around about 205°C (200°C).
7. 7Place the chicken skewers on the preheated grill. Grill for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 74°C.
8. 8Remove the skewers from the grill and let them rest for 2-3 minutes before serving.
9. 9Chop the 2 stalks of green onions and sprinkle them over the chicken yakitori skewers as a garnish before serving.

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