For the sauce:
1 1/2 cups mirin
1 1/2 cups soy sauce or coconut aminos
3/4 cup sake
3/4 cup water
2 green onions green parts only, finely sliced
2 tablespoons brown sugar packed
For the chicken:
2 pounds chicken thighs boneless and skinless, cut into 1” pieces
olive oil
4 green onions green parts only, finely sliced
Soak the bamboo skewers in water to prevent burning, about 20 minutes.
To make the sauce:
In a medium saucepan over medium high heat, bring mirin, soy sauce, sake, water, green onions and brown sugar to a boil. Reduce heat and simmer until sauce has reduced by half, about 20 minutes, stirring occasionally.
Remove from heat and bring to room temperature. Divide the sauce into half, reserving half for serving.
To make the chicken:
Skewer by folding each piece of chicken in half and inserting the skewer at a 45 degree angle. Aim for about 4 ounces of chicken per skewer, 8 skewers total.
For the grill:
Preheat grill on high. Oil the rack to prevent the chicken from sticking. Grill chicken over indirect heat and baste using half the sauce.
After six minutes, flip the chicken and baste again. Continue grilling and basting until the chicken is done (when a thermometer inserted reads 165 degrees), about 4 minutes longer.
Transfer the skewers to a new dish and garnish with scallions. Serve with reserved sauce.
For the broiler:
Preheat broiler on high and oil the wire rack to prevent the chicken from sticking. Once the elements are hot, broil chicken over and baste using half the sauce.
After six minutes, flip the chicken and baste again. Continue broiling and basting until the chicken is done (when a thermometer inserted reads 165 degrees), about 4 minutes longer.
Transfer the skewers to a new dish and garnish with scallions. Serve with reserved sauce.