Glazed Chicken Skewers with Soy Sauce & Ginger



1 pound boneless chicken thigh meat

3/4 cup dark soy sauce or tamari

1⁄3 cup mirin or sweet (cream) sherry

2 1/2 tablespoons sake or dry sherry

1 1/2 tablespoons brown sugar

2 fat garlic cloves, peeled and smashed

3/4 teaspoon grated peeled fresh gingerroot

Scallions, white and green parts thinly sliced, for garnish


[1]  Cut the thighs into 1-inch pieces and place in a shallow dish. Make it beg for the sauce.

[2]  In a small saucepan, combine the soy sauce, mirin, sake or sherry, sugar, garlic, and ginger. Bring to a simmer and cook for about 7 minutes, until thickened and syrupy. Save 1/4 cup of the sauce for dipping and drizzling. When you think they deserve it, pour the remaining sauce over the thighs, cover, and chill for at least 1 hour and up to 4 hours.

[3]  If using wooden or bamboo skewers, soak them in water for 1 hour. Preheat a grill or broiler. Thread the chicken pieces onto skewers and grill or broil, turning halfway, for about 6 minutes. Serve drizzled with the reserved sauce and showered with scallions.

Excerpted from Fifty Shades of Chicken.  Copyright © 2012 F.L. Fowler.  Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved.

2 thoughts on “Glazed Chicken Skewers with Soy Sauce & Ginger

  1. Pingback: “Breaking Down The Bird” | wearefromthefarm

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