Soak the bamboo skewers in water for at least 30 minutes so they don't scorch. Start them first and they soak while the chicken marinates. Using metal skewers? Skip this. Cut the chicken thighs into even 1-inch pieces. Cut the green onions into 1-inch pieces.
6 boneless skinless chicken thighs, 1 bunch green onions
In a large bowl, mix together the marinade ingredients.
5 cloves garlic, 2 tablespoons honey, 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 1 tablespoon sesame oil, 1 teaspoon black pepper
Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
In a small bowl, stir together the glaze soy sauce and honey. Set aside. Keep it separate from the raw marinade.
2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
Thread the chicken and green onions onto the skewers.
Grill the skewers 5 to 6 minutes per side, until charred at the edges and the chicken reaches 165°F (74°C).
Air fry for 15 minutes at 400°F flipping halfway.
Bake at 425°F for 20 minutes flipping half way. Broil at the last 2 minutes to get that char.
Brush the glaze over the skewers during the last 2 minutes, turning once so it gets sticky without burning.
Sprinkle with sesame seeds and green onions, and serve.
toasted sesame seeds, sliced green onions
