Easy Japanese Chicken Yakitori Skewers

Ingredients

• 1/3 cup coconut sugar, (or brown sugar)
• 1/3 cup mirin, (sweet Japanese rice wine)
• 1/3 cup tamari, (or coconut aminos for paleo diet)
• 1/4 cup rice vinegar
• 8 medium chicken thighs, (boneless, skinless)
• vegetable oil (for the grill)
• 2 tablespoons sesame seeds
• 1 tablespoon chives, (snipped)
• 1 tsp dried red pepper flakes
• 1 tsp lemon zest, (finely grated)

Instructions

1. 1

   Combine coconut sugar, mirin, tamari (or soy sauce or coconut aminos) and vinegar in a small saucepan.

2. 2

   Add to bag: Before heating, transfer 1/4 cup of the mixture to a resealable plastic bag or marinating container.

3. 3

   Marinate chicken: Slice chicken thighs lengthwise, add to the bag and massage to coat. Chill in the refrigerator for 2 hours or more.

4. 4

   Reduce: Simmer the remaining marinade over low heat until reduced by half. It will have the consistency of syrup. Remove from heat.

5. 5

   Skewer: Heat one side of a gas grill to medium-high and the other to low. (If using coals, bank them on one side). Clean the grates with a barbecue brush then oil them. Thread chicken on to 4 skewers, accordion style.

6. 6

   Grill over direct heat until nicely browned, 3-5 minutes. Remove to the cooler side of grill and continue to cook, basting and turning every minute or so until cooked through, about 7 - 10 minutes depending on the temperature of the grill. Use an instant-read thermometer to make sure the internal temperature of the chicken is at least 165°F.

7. 7

   Garnish: Remove to a serving platter, top with sesame-lemon sprinkle and serve.