Teriyaki Chicken Skewers

Instructions

1. Prepare the teriyaki sauce
   In a medium saucepan, combine soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Remove from heat and divide into two portions: one for marinating and one for basting.
2. Marinate the chicken
   Place the chicken pieces in a large zip-top bag and add half of the teriyaki sauce. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 1 hour or up to 4 hours for best flavor.
3. Assemble the skewers
   Remove chicken from the marinade (discard used marinade). Thread the chicken pieces onto the soaked wooden skewers, alternating with bell pepper and red onion pieces. Each skewer should have about 4-5 pieces of chicken with vegetables in between.
4. Prepare the grill
   Preheat grill to medium-high heat (about 400°F/200°C). Oil the grates lightly with vegetable oil to prevent sticking.
5. Grill the skewers
   Place the skewers on the preheated grill and cook for 3-4 minutes on each side, or until chicken is cooked through (internal temperature of 165°F/74°C). Brush the reserved teriyaki sauce onto the skewers several times during cooking to build up a glossy glaze.
6. Serve hot
   Transfer the grilled skewers to a serving plate. Brush with any remaining teriyaki sauce for extra flavor and garnish with sliced green onions or sesame seeds if desired. Serve immediately while hot.