Chicken and Negi on Skewers

1. 1

   Preheat a grill.

2. 2

   Soak bamboo skewers for 1 hour in water.

3. 3

   Cut each chicken thigh into 1-inch by 1-inch cubes.

4. 4

   Cut negi into 1 1/4-inch length pieces.

5. 5

   Alternate three chicken pieces and three negi pieces on each skewer, 1 inch apart.

6. 6

   Place the skewers on the grill and cook on both sides for about 3 to 4 minutes.

7. 7

   Then, baste the skewers with the teriyaki sauce and continue to cook for about 2 minutes to 3 minutes while continuing to baste.

8. 8

   Once off the grill, baste chicken skewer with teriyaki sauce 1 last time, and serve.

9. 9

   Combine all ingredients in a saucepot and reduce slowly until mixture becomes thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.