Cut the thighs into 2-ounce strips. Place the chicken in the tamari ginger marinade for 6 hours in a pan.
Soak the bamboo skewers in water. Once the chicken is done marinating, skewer each strip the long way on the soaked bamboo skewer.
Grill the chicken skewers over a hot yakitori or charcoal grill, making sure to keep the handle portion away from the fire. While the chicken is cooking, baste the skewers with the yuzu-ginger glaze, ensuring it creates a sticky sauce on the outside of the chicken. Each skewer should be slightly charred on the outside and 165°F internally, with a sticky glaze on the outside.
Brush each skewer with a touch more sauce, stack on the plate, then top with black sesame seeds and sliced scallions. Enjoy!
Ingredients
60 oz. Mountaire® Black Label Chicken Thighs
30 ea. Bamboo skewers, 6 in.
5 cups Tamari and Ginger Marinade, (see recipe below)
10 tbsp. Yuzu-Ginger Glaze, (see recipe below)
5 tsp. sesame seeds, black
5 tsp. Scallions, sliced on bias
Tamari & Ginger Marinade
Directions
Add tamari, honey, rice wine vinegar, sesame oil, sliced ginger, and garlic cloves to a blender.
Blend until completely puréed, about 1 minute.
Fold in the crushed red pepper, sliced scallions, and black pepper by hand.
Use immediately or refrigerate mixture in an airtight container until use.
Ingredients
2 cups tamari
3/4 cup honey
3/4 cup rice wine vinegar
1/2 cup oil, sesame
1/2 cup ginger, sliced
12 ea. garlic, clove(s)
2 tsp. red pepper, crushed
1/2 cup green onions
1/2 tsp. black pepper, ground
Yuzu-Ginger Glaze
Directions
Place the toasted sesame oil in a pot and sweat the garlic and ginger over medium heat.
Add the soy sauce, rice wine vinegar, yuzu juice, brown sugar, and gochujang. Bring to a simmer.
Combine the cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering sauce, ensuring there are no clumps. Bring back to a simmer to thicken.
Turn heat off and cool the sauce down.
Once cool, whisk in the sliced scallions.
Store refrigerated in an airtight container until use.
