Recipe

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• 1 cup mirin
• 1/3 cup sake ( rice wine)
• 1/2 cup superfine sugar
• 2 tbsp minced fresh ginger
• 2 tsp minced garlic
• 1/4 cup soy sauce
• 2 lb boned , skinned chicken thighs, cut into 1 1/2-in. pieces

• 1 In a medium saucepan, combine mirin, sake, sugar, ginger, garlic, and soy sauce. Bring to a boil over high heat and cook until sugar has dissolved and sauce has thickened slightly, about 8 minutes. Remove from heat and let cool completely.
• 2 Put chicken in a large bowl, pour marinade over it, and turn to coat. Chill at least 1 hour and up to 3 hours.
• 3 Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread chicken onto skewers. Transfer marinade to a small saucepan and boil over high heat until it has the consistency of barbecue sauce, about 15 minutes.
• 4 Grill skewers (cover if using gas), basting with thickened marinade and turning frequently to prevent scorching, until chicken is caramelized and no longer pink in center (cut to test), about 6 minutes. Serve with remaining sauce on the side.
• 5 Note: Nutritional analysis is per skewer.