Dairy-Free Chicken Yakitori Skewers with Peanut-Free Sauce

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes. In a medium bowl, combine the 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon brown sugar, 1 teaspoon ginger, and 2 cloves garlic (minced or grated). Add the cut chicken thighs to the bowl and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, prepare the green onions. Cut the 4 stalks of green onions into 2.54 cm pieces. Thread the marinated chicken pieces onto skewers, alternating with the 2.54 cm pieces of green onion.
3. 3Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). If using a charcoal grill, you want the coals to be mostly covered with gray ash.
4. 4Place the skewers on the preheated grill. Grill for 8-10 minutes, turning them every couple of minutes to ensure even cooking. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
5. 5During the last 2-3 minutes of grilling, brush the skewers with any leftover marinade from the bowl. This will help create a nice glaze on the chicken.
6. 6Remove the skewers from the grill. Let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender. Drizzle with the 1 teaspoon of sesame oil just before serving.

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