Japanese BBQ Chicken Skewers
Ingredients
- ½ C. Bachan’s Original Japanese Barbecue Sauce, plus more for drizzling
- 1 tsp. Mirin
- 1 tsp. Toasted sesame oil
- 3 Garlic cloves, minced
- 1 Tbsp. Grated ginger
- ½ tsp. Crushed red pepper flakes
- 1 lb. Chicken thighs, excess fat trimmed, cut into 1x2” strips
- 1 Bunch green onions
- Grapeseed oil, for brushing
- Cooked rice, for serving
- ½ tsp. White sesame seeds
- 10 6” bamboo skewers
Instructions
In a medium bowl, whisk together the barbecue sauce, mirin, toasted sesame oil, garlic, ginger, and crushed red pepper flakes.
Add the chicken strips and toss to coat. Cover tightly with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
While the chicken marinates, fill a small dish with water and soak the bamboo skewers.
Heat a grill or grill pan to high heat.
Trim the green onions. Cut the white and light green parts into 1” pieces. Thinly slice the dark green parts and set them aside for garnish.
Skewer the chicken and green onion, alternating between the 2, until the skewers are ¾ full. Leave an inch of the skewer open at each end. Continue until all of the chicken has been skewered.
Lightly brush the grill grates with oil. Place the skewers on the grill, a few inches apart.
Cook, turning occasionally, until the internal temperature of the chicken reaches 165°.
Serve the skewers over a bowl of rice. Garnish with the sliced green onions, sesame seeds, and more barbeque sauce.
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