Dinner really can’t get any easier than these ginger ponzu bbq chicken skewers. Ponzu sauce is a citrus sauce used in a lot of Japanese recipes. It’s made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. If you find it on a menu, most restaurants use the version of ponzu that contains soy sauce so be sure to confirm with the restaurant if it is or isn’t gluten free. My version of ponzu sauce is much simpler. I usually just combine citrus and soy sauce to make it quick and easy.
1 lb. Chicken Thighs Cut Into Cubes
1/8 Cup Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Ginger
Juice of 1 Orange
Optional – Sriracha Sauce on the side
1. Combine all of the ingredients except the sriracha in a bowl and place in fridge for about 30 minutes to marinate.
2. Place chicken on skewers and discard remaining marinade.
3. BBQ on direct medium for 5-6 minutes per side or until fully cooked. To prevent sticking, do not flip too early. To make sure each piece of chicken gets fully cooked, make sure to place the pieces of chicken loosely on the skewers.