Chicken is always a staple in my freezer, you just never know when it might come in handy but it’s one of those things that unfortunately I get a little bored of from time to time so I love to find new ways to spice it up. Of course you can grill it, fry it, bake it or roast it but for a very different feel you can skewer it.

Now I know you must be thinking skewer it?? How is that so different from the other options? Well, the great thing about skewering is that you can make as many different flavors as you want per stick, you don’t have to limit yourselves! Plus in the upcoming summer months you can stick them on the barbecue with as much or little seasoning as you want and they’ll be really yummy!

But until I can get to a barbecue, since I very sadly don’t have access to one in my apartment, I went with something different, no really. This one is taken from  one of my favorite cookbooks, Fifty Shades of Chicken by FL Fowler, the only cookbook I’ve ever come across that is all about making fun of itself, and of course the phenomenon Fifty Shades of Grey too I should say.

If you don’t have your own copy, go ahead and buy yourself one. They have tons of delicious recipes all about chicken, so if you’re anything like me and sometimes feel as though your hitting a brick wall when it comes to chicken, look no further! You’ll be entertained too!



You will need

  • 1 pound boneless chicken thigh meat
  • 3/4 cup dark soy sauce or tamari
  • 1/3 cup mirin or sherry
  • 2 1/2 tablespoons sake or dry sherry
  • 1 1/2 tablespoons brown sugar
  • 2 large garlic cloves, peeled and smashed
  • 3/4 teaspoon grated peeled fresh ginger
  • Scallions, thinly sliced for garnish


  1. Cut the thighs into 1 inch pieces and place in a shallow dish.
  2. In a small saucepan, combine the soy sauce, mirin, sake, sherry, sugar, garlic and ginger. Bring to a simmer and cook for about 7 minutes until thickened and syrupy. Save 1/4 cup of the sauce for dipping and drizzling.
  3. Pour the remaining sauce over the thighs, cover and chill for at least 1 hour and up to 4 hours.
  4. If using wooden or bamboo skewers, soak them in water for 1 hour before using.
  5. Preheat a grill or broiler. Thread the chicken pieces onto skewers and grill or broil, turning halfway, for about 6 minutes.
  6. Seerve drizzled with the reserved sauce and showered with scallions

What do you think? Let me know!