• Take boneless, skinless chicken thighs and slice into ~0.5" strips.
• In a mixing bowl combine the marinade ingredients - ensure your sugar is dissolved and well combined.
  1/4 cup Low Sodium, Kikkoman Soy Sauce, 1/4 cup Mirin, 1 tbsp Rice Vinegar, 3 tbsp Water, 2 tbsp Evaporated Cane Sugar, 1/4 tsp ground ginger, 1/4 tsp granulated garlic
• Marinate your sliced chicken for at least 2 hours - ideally overnight; I personally marinated for 48 hours.

  If you're using bamboo skewers, soak these overnight for 24 hours too.

Get Your Grill to ~350F-400F

• Take your marinated chicken and skewer the meat. I like to do a weaving pattern and then extend it up the skewer.

  Stacking the meat on the skewer will only make it take longer to finish and cook unevenly.
• Put the skewered chicken over the fire. Flip back and forth every 30 seconds or so.

  Remember, this marinade has LOTS of sugar and it will burn if you leave the meat over the fire too long in one place.

  Some char is fine, but lots of char will taste bitter.

  Keep flipping back and forth until you're happy with the color, and the edges have a slight char.

  This took me ~8-10 minutes.
• Rest for 5 minutes and then enjoy!