The Art of Campfire Cooking
There is nothing like campfire cooking to evoke the primal spirit.
These grilled chicken skewers are a popular street food in Japan, and make for an easy meal when cooking over a campfire. The sauce can be made ahead of time and stored in a squeeze bottle for transporting to the grill. The basic proportions of the sauce are 5:3:1:1, so it is easy to double or triple the amount.
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound boneless, skinless chicken thighs
- 1/2 bunch green onions
Sauce
- 5 parts soy sauce
- 3 parts raw or brown sugar
- 1 part sake
- 1 part mirin (optional)
Instructions
Cut chicken thighs into 1 1/2-inch pieces and thread on skewers. Put a piece of green onion between chicken chunks. Salt and pepper skewered chicken. Grill until slightly golden brown. Sauce each skewer and continue grilling until the sauce caramelizes, about 3 minutes.
For Sauce: Cook all ingredients over low heat until the consistency of syrup. For a thicker sauce, dissolve some corn starch in cold water and add little by little to ingredients once they are heated up.
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