September 21, 2023
From: View To A Grill
In a bowl stir in a 1/4 cup each soy sauce, mirin, sake, and brown sugar and then add sliced garlic and ginger to taste. Divide that into two portions.
Cut up boneless chicken thighs into 1 inch pieces and get them onto skewers alternating with green onions. Salt and pepper to taste. Grill until they get a little color and then baste using the first bowl of sauce until the chicken is at least 165 degrees of internal temperature. Use the second bowl of sauce for dipping and enjoy!
About the Chef:
Pitmaster Johnny is based out of Texas and has a true passion for cooking. His youtube channel focuses on all things grilling and BBQ. He has been using New West Knifeworks knives for over year now and is continuing to add our tools to his collection. Be sure to check out his youtube channel for grilling tips and recipes.
See More from Chef Johnny on Youtube
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