Negima

Ingredients

Chicken thighs

1 pound, boneless and skinless, cut into bite-sized pieces

Scallions

8, trimmed and cut into 2-inch lengths

Soy sauce

1/4 cup

Mirin

2 tablespoons

Sake

2 tablespoons

Sugar

1 tablespoon

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Vegetable oil

1 tablespoon

Salt

to taste

Black pepper

to taste

Instructions

1. In a large bowl, combine the soy sauce, mirin, sake, sugar, minced garlic, grated ginger, vegetable oil, salt, and black pepper. Whisk together until the sugar is dissolved to create a flavorful marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
3. While the chicken is marinating, prepare the scallions by trimming them and cutting them into 2-inch lengths.
4. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Thread the marinated chicken pieces and scallions onto skewers, alternating between the chicken and scallions for a colorful presentation.
6. Grill the skewers for about 5 minutes on each side, or until the chicken is cooked through and has a nice char, reaching an internal temperature of 165°F (75°C).
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. Serve the Negima skewers hot as an appetizer or with steamed rice for a satisfying main dish. Garnish with sesame seeds or a sprinkle of chopped green onions if desired.