Dairy-Free Chicken Yakitori Skewers with Quinoa

Instructions

1. 1Cut the about 680 g of Chicken Thighs into 2.54 cm bite-sized pieces. Thread the chicken pieces onto skewers, leaving a small space between each piece. Prepare 4 skewers.
2. 2In a medium bowl, whisk together the 1/4 cup Gluten-Free Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sake, 1 tbsp Brown Sugar, and 1 tsp Ginger until well combined to create the yakitori sauce.
3. 3Place the chicken skewers into the bowl with the yakitori sauce. Ensure all chicken pieces are coated. Let the chicken marinate for at least 15 minutes at room temperature.
4. 4While the chicken marinates, combine the 1 cup Quinoa and 2 cups Water in a medium saucepan. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
5. 5Preheat your grill or a grill pan over medium-high heat. If using a grill pan, ensure it is heated until a drop of water sizzles immediately.
6. 6Remove the chicken skewers from the marinade, letting any excess sauce drip off. Place the skewers on the preheated grill or grill pan. Grill for 6-8 minutes, turning the skewers every 2 minutes, until the chicken is cooked through and has a slight char. During the last 2 minutes of cooking, brush the skewers with some of the reserved yakitori sauce. The chicken is done when it reaches an internal temperature of 74°C.
7. 7Fluff the cooked quinoa with a fork. Slice the 2 stalks of Green Onions thinly. Serve the chicken yakitori skewers over the fluffy quinoa. Garnish with the sliced green onions.

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