Chicken thigh meat is tender and juicy, don’t tell the kids the other meat is liver…they will never know or omit them and double the chicken thighs. Freeze left over teriyaki sauce for later use.
225 g boneless skinless chicken thighs, cut into bite size pieces
1 bunch green onions, cut into 1 1/2 inch pieces
225 g chicken livers
QUICK TERIYAKI SAUCE:
1/2 cup soy sauce
1/3 cup mirin
2 tbsp granulated sugar
2 tbsp sake
2 slices fresh ginger
1 tbsp cornstarch
Quick Teriyaki Sauce: In saucepan; bring soy sauce, mirin, sugar, sake, ginger and 3/4 cup water to boil. Reduce heat and simmer until reduced to about 1 cup, about 10 minutes. Whisk 2 tbsp cold water with cornstarch; add to pan and cook, stirring, until thickened. Discard ginger. Let cool
Alternately thread chicken and half the onions onto 4 skewers. Repeat with livers and remaining onions.
Grill covered, on greased grill over medium high heat, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers. Brush with more teriyaki sauce, if desired.
Makes 4 main course servings.
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