Directions
Prepare the marinade
- Mix all of the ingredients together into a small pot and simmer over medium heat until reduced and thickened into a glaze about 5-7 minutes
- Reserve 2-3 Tbsp of the sauce to drizzle on chicken at the end.
- Let marinade cool and add the chicken and let marinade for 1 hour.
Cook the chicken
- Heat a broiler or bbq to high heat.
- Thread the chicken on skewers.
- Cook the chicken thighs 3-5 minutes on each side or until cooked through and caramelized.
- Serve them over a bed of greens and sprinkle with more spices and yuzu kosho if desired.
Recipe Note
- The sugar in the marinade will make the chicken caramelize quickly. Keep an eye on it so it does not burn
- You can use wooden or metal skewers just make sure to soak the wooden in water for one hour before using them
- Yuzu kosho is a Japanese condiment of fermented chiles and citrus peel. If you would like to make it at home the ratio is 4 parts chiles, 1 part citrus peels and 10% total weight in salt. Ferment for at least a week but up to a month.
