1 hour prep + 15 min. cook time
2 pounds boneless, skinless chicken thighs
½ cup mirin (Japanese cooking wine)
½ cup sake
1 cup soy sauce
2 Tbsp. freshly grated ginger root
1 Tbsp. minced garlic
2 Tbsp. canola oil
1 tsp. red pepper flakes
1 tsp. white sesame seeds
12 wooden skewers
2 cups rice
4 cups water
2 Tbsp. rice wine vinegar
Combine mirin, sake, soy sauce, ginger, garlic, canola oil, red pepper flakes and sesame seeds in a medium mixing bowl using a whisk. Using a sharp knife, cut each chicken thigh in half lengthwise. Marinate chicken in sake/soy sauce mixture for a minimum of 1 hour before cooking. (Chef’s Note: Chicken can be marinated in the morning and then grilled at night.)
Thirty minutes before ready to cook, soak wooden skewers in water. This will prevent them from catching fire on the grill.
Prepare rice before grilling chicken as it has a slightly longer cook time. Combine rice, water and vinegar in a medium saucepan. Cover and bring to a boil over high heat. As soon as water boils, reduce heat to low and simmer for 20 minutes.
Heat BBQ grill to medium high. Remove chicken from marinade and thread onto skewers lengthwise. Grill chicken skewers for 5-6 minutes per side until cooked through.
Serve yakitori with steamed rice.