Japanese Chicken Thigh Skewers (Print Version)

# Ingredients:

→ Chicken

01 - 2 pounds chicken thighs or breasts, chopped into 1-inch pieces

→ Teriyaki Sauce

02 - 2 tablespoons cornstarch
03 - 1 cup water
04 - 1/3 cup brown sugar
05 - 1/3 cup low-sodium soy sauce
06 - 2 cloves garlic, finely chopped
07 - 1 tablespoon rice vinegar
08 - 1/2 tablespoon fresh ginger, finely chopped
09 - 1 tablespoon honey
10 - 1/2 teaspoon sesame oil

→ For Assembly

11 - 8 skewers
12 - Sesame seeds to sprinkle on top
13 - Sliced green onions to finish

# Instructions:

01 - Stir cornstarch with water. Mix in all other sauce components in a pot. Cook until it gets thick. Let it cool all the way down.
02 - Take half the cooled sauce and add to chicken in a bag. Let sit for at least 30 minutes. Keep the other half of sauce for later.
03 - Put chicken onto skewers. Warm up the grill to medium heat.
04 - Put skewers on grill for 20-30 minutes, flipping every few minutes. Brush with leftover sauce toward the end.
05 - Top with green onions and sesame seeds. Enjoy right away.

# Notes:

01 - Make sure sauce isn't warm before adding chicken
02 - Works with any chicken cuts you like
03 - You can make the sauce a day before

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