Chicken Yakitori Skewers with Quinoa

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm cubes. In a medium bowl, whisk together the 1/2 cup of soy sauce (gluten-free tamari), 1/4 cup of mirin (rice wine), 2 tbsp of sake (if using), 2 tbsp of brown sugar, 1 tsp of grated ginger, and 2 cloves of minced garlic. Add the chicken cubes to the marinade, ensuring they are well coated, then cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
2. 2While the chicken marinates, rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve. Combine the rinsed 1 cup of quinoa and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes to allow the quinoa to absorb any remaining water and become fluffy.
3. 3Preheat a grill to medium-high heat, aiming for a temperature of 190.6-204.4°C (190-205°C).
4. 4Carefully thread the marinated chicken cubes onto skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
5. 5Place the chicken skewers on the preheated grill. Grill for 8-10 minutes, turning them every 2-3 minutes, until the chicken is cooked through, slightly charred on all sides, and reaches an internal temperature of 74°C when measured with a meat thermometer.
6. 6Divide the cooked quinoa among serving plates. Carefully remove the chicken from the skewers and arrange it over the quinoa, then garnish with the 2 chopped green onions.

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