1 1/2 lbs boneless, skinless chicken thighs (trim all excess fat and skin)
1/2 cup low sodium soy sauce
4 cloves garlic (minced)
1 tbsp fresh ginger (minced)
1/2 lemon (juice)
2 tbsp sugar
salt and pepper
for the dipping sauce:
1/4 cup ponzu
2 tbsp low sodium soy sauce
1 tbsp Mirin
1 green onion (thinly sliced)
1 tsp toasted sesame seeds
Start by trimming all the fat and skin off the chicken. You can buy them without skin, but I find that there is a little too much fat left on for my liking. Once trimmed, cut thighs into thin strips.
In a freezer bag, add soy sauce, minced garlic, ginger, lemon juice and sugar. Don’t add the salt and pepper yet. Drop in the chicken strips and seal. Pop in the fridge for 2 hours to marinade.
When ready to serve, take out of fridge 15 minutes before cooking. Skewer the strips onto wooden skewers. Sprinkle with salt and pepper on both side
Crank up the grill or grill pan to medium high heat. Drop the skewers directly on the grill pan and let one side cook for 5 minutes. Turn over and cook for 4 minutes. Watch closely so as not to burn the chicken, but a nice caramelized crust is a good thing! Remove from heat.
As the chicken cooks, whisk together the dipping sauce. Combine ponzu, soy sauce, Mirin, green onion and toasted sesame seeds.
Serve skewers together with the dipping sauce and enjoy at your next party or picnic.