Momo (Chicken Thigh Skewers)

Ingredients

• 1.5 pounds Boneless, skin-on chicken thighs
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 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. 1

   Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. 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. 3

   Cut the chicken thighs into uniform 1-inch bite-sized pieces, keeping the skin attached for extra flavor and moisture.

4. 4

   Thread 4 to 5 pieces of chicken onto each skewer, pressing them closely together so they stay juicy during cooking.

5. 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. 6

   Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the grates.

7. 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. 8

   Remove from heat once the internal temperature reaches 165°F and let rest for 2 minutes before serving.