Ingredients
- Chicken thighs, cut into strips
- Bamboo skewers, soaked in water for at least 20 minutes
Marinade
- 2 tbs. garlic, minced
- 1 cup scallion, chopped
- 1/2 cup sugar
- 3/4 cup soy sauce
- 1/2 cup sake
- 2 tbs. minced ginger
- 1/4 cup mirin
- 1/4 cup oil
- 1 apple, grated
- 1 tbs. red pepper
Instructions
- Combine marinade ingredients.
- Put chicken thigh strips into a Ziploc bag. Add enough sauce to marinate the meat.
- Put the Ziploc bag in the fridge for 2 hours. Put bamboo skewers in water to soak.
- Cover a cookie sheet with foil and put a cookie rack on top of it (if it’s oven safe of course and just made of metal).
- Put the oven rack on the top shelf and turn the broiler on high (if you have a choice between low and high.
- Thread the chicken on skewers and put on the cookie rack. You can either discard the marinade or reserve it to brush on the skewers once you turn them over.
- Before putting the chicken in the oven, tear off a strip of aluminum foil and place under the exposed wooden ends of the skewers and on top of the cookie sheet, as many as the strip will cover (4 or 5 skewers). Fold 1/2 of the strip over the top of the skewer ends up to the edge of the meat. This doesn’t have to e perfect — the main use of the foil is to keep the wood from being overly exposed to the heat source.
- Put the chicken under the broiler. Let cook for 8 minutes or until the edges of the meat look charred. Take the chicken out of the oven and turn them over, brushing with marinade if desired. Cook 7 minutes or until the other side is charred and the chicken is cooked through.
Recipe and Photo: Big Bold Beautiful Food / CC BY
