Yakitori Chicken and Scallions

Prep Time 10

Cook Time 20

Servings

1/2 cup soy sauce or tamari
1/4 cup rice vinegar
2 tbsp brown sugar or coconut sugar
2 cloves garlic, smashed
1 inch knob ginger, grated
1-1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 large bunches scallions, white/light green parts separated from dark green*
*Try to pick out scallions with larger white bulbs so they are easier to skewer. If the scallions are super thin, then skip it or use yellow onion instead.
Note: ~ Recommend eating as a rice bowl with raw crunchy veg topped with green scallions and leftover Miso Sesame Dipping Sauce as a sauce (just thin it out with water until drizzle-able).

Turn your grill on high to heat up for at least 10 minutes.
In a medium pot, stir together the soy sauce, vinegar, sugar, garlic, and ginger. Bring to a boil over high heat, then reduce the heat to medium to maintain a rapid simmer for about 15 minutes, or until reduced by half and the glaze coats the back on a spoon when dipped in.
Cut the white/light green parts of the scallions into 1-inch pieces. Skewer the chicken and scallions (see video).
Transfer about 2-3 tablespoons of the glaze into a separate small bowl and brush it onto the skewers on all sides. Grill for about 4 minutes, or until you have nice grill marks/a bit of charring. If it’s burning too much, turn down the heat. Flip and brush the remaining glaze over top, then cover and grill for about 3-5 more minutes or until cooked through.
See note and "leftovers" section for serving ideas.

Substitutions:

To make vegetarian/vegan, use tofu on the skewers and cook in the oven at 450F and/or broil on high to get them nice and charred. You could also try using portobello mushrooms in place of chicken on the grill.

Use leftover chicken in a rice bowl with raw crunchy veg and topped with chopped green scallions. Use Miso Sesame Dipping Sauce as a sauce for the bowl (just thin it out with water until drizzle-able). This is how I ate these and it was SO good!