Succulent chicken thigh skewers marinated in a ginger-infused soy reduction.
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Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and garlic.
Simmer the sauce over medium-low heat for 10-15 minutes until it reduces by half and becomes syrupy.
Cut the chicken thighs into bite-sized 1-inch cubes, ensuring they are uniform for even cooking.
Thread the chicken and green onion pieces onto the skewers, alternating between them.
Lightly brush the chicken skewers with vegetable oil and preheat your grill or broiler to medium-high heat.
Grill the skewers for 3-4 minutes per side, brushing generously with the ginger tare sauce during the last few minutes of cooking.
Remove from heat once the chicken is cooked through and caramelized, then drizzle with a final spoonful of fresh sauce before serving.
