CYBERPUNK 2077 YAKITORI
Noob Level: Easy
Duration: 1hr 25 mins total
- 3 cloves garlic
- 1-inch piece ginger
- 1/2 cup mirin (japanese sweet sake)
- 1/2 cup Low Sodium soy sauce or Tamari
- 1 tablespoon honey or brown sugar
- 1 bunch Green Onion
- 4 chicken thighs, boneless and skinless
- 1 tablespoon Red miso paste
- Bamboo Skewers
- Olive oil or Cooking Spray
Lets start with the Marinade:
We will peel and smash the hell out of the garlic cloves and place them in a small saucepan.
Next, Slice up unpeeled ginger into small circular like coins (about 5 slices total); add to the saucepan.
Add the mirin, low sodium soy sauce/tamari, and honey/brown sugar to the saucepan as well.
Over medium-high heat, bring that puppy to a simmer, stirring occasionally to not let the sugar/honey from burn. Allow to keep simmering for about 1 minute.
Set aside to cool.
Cut the white and light green parts of the green onion into 1-inch pieces. (Keep green stalks for garnish.)
Slice each chicken thigh into 4 equal/bite size pieces.
On each skewer, first coat the bamboo with olive oil (to prevent sticking), skew the chicken pieces onto the skewers, with the pattern of pieces of the green onion between the pieces of the chicken.
Place skewers on a baking sheet and pour marinade to coat them.
Marinate for at least 30 minutes (up to 3–4 hours), flipping the skewers in the marinade every 5–7 minutes.
(Note: Chicken can be marinated in refrigerator overnight.)
While the chicken marinates, preheat oven to 350 degrees F.
Heat your grill pan over high heat, 5–10 minutes. Drizzle with olive oil or Spray with cooking spray to prevent sticking.
Keeping the marinade on the side for later, place chicken skewers on the hot grill and cook for 2–3 minutes; smash down the skewers with a skillet or plate to create grill marks on the chicken.
Flip skewers and repeat for 2–3 more minutes.
Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. (Please make sure your grill pan is oven safe before doing this)
Meanwhile, let's work on the GLAZE!
Pour the marinade back into a saucepan and add the miso.
Bring to a boil and slightly, about 15 minutes (this kills any bacteria from the raw chicken)
Remove grill pan from oven after 10 minutes is up and add skewers to a plate.
When the sauce has reduced, brush it over the chicken.
*OPTIONAL* Slice left over scallion greens and sprinkle over the skewers as garnish.