Momo (Chicken Thigh Skewers)
Simple and juicy boneless chicken thigh skewers seasoned with either sea salt or tare sauce.
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Ingredients
- 1 1/2 pounds Boneless, skin-on chicken thighs
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 piece Garlic clove, smashed(optional)
- 1 piece Ginger slice(optional)
- 1 tablespoon Vegetable oil
- 1 teaspoon Sea salt
- 10 pieces Bamboo skewers
Instructions
- 1
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Simmer over medium heat until reduced by half and syrupy.
- 3
Cut the chicken thighs into uniform 1-inch bite-sized pieces, keeping the skin attached for extra flavor and moisture.
- 4
Thread 4 to 5 pieces of chicken onto each skewer, pressing them closely together so they stay juicy during cooking.
- 5
Lightly brush the chicken skewers with vegetable oil and season half of them with sea salt if you want a variety of flavors.
- 6
Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 3-4 minutes per side. If using the tare sauce, brush it on generously during the last 2 minutes of cooking.
- 8
Remove from heat once the internal temperature reaches 165°F and let rest for 2 minutes before serving.
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