Grilled Miso Chicken Skewers

Instructions

1. Prepare the miso marinade
   In a medium bowl, whisk together the miso paste, mirin, sake, soy sauce, brown sugar, minced garlic, and grated ginger until smooth and well combined. Reserve 3 tablespoons of the marinade for basting during grilling.
2. Marinate the chicken
   Add the chicken cubes to the remaining marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Skewer the chicken
   Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece to ensure even cooking. About 4-5 pieces per skewer.
4. Preheat the grill
   Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Oil the grates lightly to prevent sticking.
5. Grill the skewers
   Place the chicken skewers on the preheated grill and cook for about 4-5 minutes per side, turning occasionally until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
6. Baste and finish cooking
   During the last 2 minutes of cooking, brush the reserved miso marinade onto the chicken skewers to create a glossy, flavorful glaze. Be careful not to burn the glaze.
7. Garnish and serve
   Transfer the grilled skewers to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or a side salad.