Teriyaki Chicken Skewers

Instructions

1. Step 1

   Combine 50.0 ml soy sauce, 50.0 ml mirin, and 25.0 gr brown sugar in the mixing bowl, mixing until the sugar dissolves.

   Ingredients used: 25.0 gr Brown Sugar, 50.0 ml Mirin, 50.0 ml Soy Sauce

   Cookware: mixing bowl — mixing

2. Step 2

   Combine the remaining 50.0 ml soy sauce, 50.0 ml mirin, and 25.0 gr brown sugar in the small bowl, mixing until the sugar dissolves; keep this sauce separate for brushing.

   Ingredients used: 25.0 gr Brown Sugar, 50.0 ml Mirin, 50.0 ml Soy Sauce

   Cookware: small bowl — mixing

3. Step 3

   Add 700.0 gr chicken thigh pieces to the mixing bowl and coat thoroughly in the marinade, then cover the bowl and refrigerate for 30 minutes. Keep the reserved sauce separate.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: mixing bowl — marinating

4. Step 4

   While the chicken marinates, preheat the grill to medium-high heat.

   Timer: 10 min (fixed)

   Parallel with step: 3

   Cookware: grill — medium-high heat

5. Step 5

   Thread the marinated chicken thigh pieces onto the wooden skewers, leaving small gaps for even cooking; discard the used marinade from the mixing bowl.

   Cookware: mixing bowl — discarding marinade, wooden skewers — threading

6. Step 6

   Grill the skewers over medium-high heat for 15 minutes, turning with the grill tongs several times. During the final 2 minutes, pour the reserved sauce from the small bowl over the skewers and continue grilling until glossy, browned, no longer pink inside, and at least 74°C internally.

   Timer: 15 min (fixed)

   Cookware: Food Thermometer — temperature checking, grill — medium-high heat, Grill Tongs — turning, small bowl — reserved sauce