These Easy Japanese Chicken Yakitori Skewers are traditional Japanese food, grilled and basted with a sweet and savoury sauce and topped with a zesty sesame-lemon sprinkle.
Combine coconut sugar, mirin, tamari (or soy sauce or coconut aminos) and vinegar in a small saucepan.
Before heating, transfer ¼ cup of the mixture to a resealable plastic bag or marinating container.
Slice chicken thighs lengthwise, add to the bag and massage to coat. Chill in the refrigerator for 2 hours or more.
Simmer the remaining marinade over low heat until reduced by half. It will have the consistency of syrup. Remove from heat.
Heat one side of a gas grill to medium-high and the other to low. (If using coals, bank them on one side). Clean the grates with a barbecue brush then oil them. Thread chicken on to 4 skewers, accordion style.
Grill over direct heat until nicely browned, 3-5 minutes. Remove to the cooler side of grill and continue to cook, basting and turning every minute or so until cooked through, about 7 - 10 minutes depending on the temperature of the grill. Use an instant-read thermometer to make sure the internal temperature of the chicken is at least 165°F.
Remove to a serving platter, top with sesame-lemon sprinkle and serve.
Notes
You can make the marinade ahead if you'd like. Cool and chill, then bring to room temperature before using. See the recipe post for freezing instructions.