DIRECTIONS

First,  you want to mix the sugar, soy sauce, and Japanese rice wine and add this mixture to a small saucepan. Bring this mixture to a boil over moderate heat stirring until you can see that the sugar has fully dissolved into the mixture. Once this has occurred, continue to boil uncovered for about 5 minutes until the liquid has reduced to roughly one-third of a cup. Remove from heat.

Prep your scallions by cutting them into one and one-half inch pieces. For this, you want to use the pale green and white parts of the scallion while saving the dark green sections of the scallions for an alternate use. Boil some unsalted water and add the scallions, cooking them for 1 minute. Transfer them immediately to a bowl of ice & cold water to shock them and stop them from cooking further. Drain and dry.

For the next step, preheat your Lion BBQ grill. Thread your cut pieces of chicken thigh through the wooden skewers, alternating them between pieces of your scallions. Prepare all of your skewers the same way. Brush with a generous amount of the sauce you made earlier onto both sides of the skewer. Once your grill is ready, drop your skewers horizontally across the grill grates to ensure even cooking. They will grill quickly — it should take roughly 3 minutes per side to cook fully, but it will be dependent on how hot your grill is and other factors that figure into any grilling set-up. Brush with more sauce while the chicken skewers are grilling if you so desire. Once finished, the chicken and scallions should have a beautiful char. Remove from heat and serve.