Ingredients:

  • 1 lb boneless, skinless chicken thighs
  • 4 to 6 stalks scallions
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup chicken broth with a splash of lemon juice
  • 1/4 cup brown sugar
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced

Instructions:

  1. Place bamboo skewers in a bowl of cold water and soak for 15 minutes to prevent burning.
  2. Pat 1 lb (450g) boneless, skinless chicken thighs dry with paper towels and season with 1 tsp (5g) salt and 1/2 tsp (2g) black pepper.
  3. Cut the seasoned chicken into 1-inch (2.5cm) cubes and cut 4 to 6 stalks (120g) of scallions into 1-inch (2.5cm) lengths.
  4. Thread the skewers by sliding one piece of chicken onto the skewer, followed by one piece of scallion, repeating until the skewer is full while leaving a small handle at the bottom.
  5. In a small saucepan, whisk together 1/2 cup (120ml) reduced-sodium soy sauce, 1/2 cup (120ml) chicken broth with a splash of lemon juice, 1/4 cup (50g) brown sugar, 1 tbsp (15ml) honey, 1 tsp (5g) grated ginger, and 2 cloves (6g) minced garlic.
  6. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer for 8–10 minutes until the liquid has reduced by about one-third and is thick enough to coat the back of a spoon.
  7. Reserve 1/4 cup (60ml) of the finished sauce for serving and keep the remaining glaze for grilling.
  8. Preheat the grill or oven broiler to high.
  9. Place skewers on the heat and cook for 3–4 minutes per side until the chicken is browned and nearly cooked through.
  10. Using a pastry brush, generously coat each skewer with the remaining glaze.
  11. Grill for an additional 1–2 minutes per side until the glaze bubbles and turns a glossy amber color and the chicken reaches an internal temperature of 165°F (74°C).