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Grilled Chicken Thigh Skewers by Chef Rick Gresh

Savory grilled chicken thigh skewers glazed in a reduced tamari-brown sugar sauce and finished with crisp scallions.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 48 oz boneless skinless chicken thighs cut into 1-inch cubes (about 2–3 oz per skewer)
  • 12 tbsp togarashi
  • salt to taste
  • black pepper to taste
  • scallions for garnish, sliced on a long bias and chilled in ice water
  • 1 1/2 cups brown sugar
  • 1 quart tamari soy sauce
  • 3 oz fresh ginger
  • 5 cloves garlic crushed
  • 1 tbsp togarashi
  • 1 cup water

Instructions

  • Combine the brown sugar, tamari, ginger, crushed garlic, 12 tbsp togarashi, 1 tbsp togarashi, and 1 cup water in a saucepan and bring to a boil.
  • Reduce heat to low and simmer until the sauce has reduced by half, stirring occasionally.
  • Strain the reduced sauce through a fine mesh strainer into a bowl and allow it to cool for later use.
  • While the sauce cools, cut the chicken thighs into 1-inch cubes and season with salt and pepper.
  • Thread about 3–4 pieces (2–3 oz) of chicken onto each skewer.
  • Sprinkle the skewers with togarashi; this can be done up to 24 hours in advance.
  • Preheat a grill or grill pan over medium-high heat and grill the skewers, turning as needed, until the chicken is cooked through.
  • Warm the reserved sauce in a sauté pan over medium heat while the chicken cooks.
  • Toss the cooked skewers in the warmed sauce until well coated.
  • Stack the coated skewers on a plate in a crisscross pattern, drizzle with extra sauce, and garnish with the sliced, chilled scallions.

Equipment

  • Mixing Bowl
  • Saucepan
  • Fine Mesh Strainer
  • Skewers
  • Grill or Grill Pan
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Slice scallions on a long bias and chill in ice water before draining.
  • The togarashi seasoning can be applied up to 24 hours ahead.
  • Reduce the sauce until it's thick enough to coat the back of a spoon.
  • Strain the sauce to remove ginger and garlic solids for a smooth glaze.