Ingredients
Scale
5 boneless skinless chicken thighs
1 bunch of green onions
5 mince garlic cloves
2 tbsp of honey
2 tbsp sake
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp grapeseed oil
1 tbsp sesame oil
1 tsp white pepper
Instructions
- Cut the chicken thighs into bite-sized pieces.
- Soak the bamboo skewers in water for 30 minutes to prevent burning.
- Whisk together the soy sauce, sake, oyster sauce, garlic, sesame oil, grapeseed oil, and white pepper in a bowl. Save 3 tbsp of the marinade on the side for basting.
- Add the chicken pieces to the bowl and toss to coat evenly. Marinate for at least 30 minutes or overnight in the fridge.
- Cut the green onions into 1-inch pieces.
- Thread the chicken and green onions onto the soaked bamboo skewers.
- Preheat your grill or grill pan to medium-high heat.
- Brush the grill with oil to prevent sticking.
- Grill the chicken skewers on each side for 6-8 minutes or until fully cooked and slightly charred.
- Serve and enjoy!
- Prep Time: 10 minutes
- Marinating time: 30 minutes
- Cook Time: 15 minutes
- Category: main
- Method: grill
- Cuisine: japanese