Step 1

Soak the wooden skewers in water for at least 30 minutes to prevent them from burning as they grill.

Step 2

As the skewers soak, chop the chicken and season with salt and black pepper.

Step 3

Add the soy sauce, brown sugar, sake, mirin, ginger, and garlic to a small saucepan set over medium heat. Bring to a gentle simmer, reduce heat to low, and simmer for 5-6 minutes or until the sauce thickens. Stir as needed to prevent burning. Once thickened, set aside half of the sauce for basting and the other half for dipping (see notes).

Step 4

Preheat the grill to medium-high heat and lightly oil the grill grates with non-stick cooking spray.

Step 5

Thread chicken pieces onto the skewers, leaving a little space between each piece.

Step 6

Place the skewers on the grill and cook for 3 minutes before flipping over. Baste the cooked side with the sauce and cook for 3 minutes.

Step 7

Flip again, every 2 minutes, brushing them each time with the sauce until they are cooked through.

Step 8

Garnish with freshly chopped green onions and serve with lime wedges and the other half of the sauce, if desired.