Instructions
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1. Make the glaze
Pour the soy, mirin, and sake into a small saucepan over medium heat. Bring to a gentle simmer and let it reduce by half this takes about 8–10 minutes. Stir occasionally and keep an eye on it; it catches quickly once it thickens. You're looking for something that coats the back of a spoon. Take it off the heat and let it cool slightly. It will thicken more as it sits.
2. Prep the chicken
Cut the chicken thighs into generous chunks - roughly 1½ inch pieces. Leave the skin on. That's where the magic happens on the grill.
3. Prep the leeks
Trim the leeks and cut the white and pale green parts into 1½ inch rounds. Discard the tough dark green tops or save them for stock. You want them roughly the same size as the chicken so everything cooks evenly.
4. Build the skewers
Thread the chicken and leek alternately onto your skewers - chicken, leek, chicken, leek - skin side out where you can manage it. Don't pack them too tight; a little space helps everything cook through. If using wooden skewers, soak them in water for 30 minutes first or they'll torch before the chicken does.
5. Grill
Get the BBQ to a medium-high heat. Place the skewers over direct heat and cook for 12–15 minutes total, turning every few minutes. Once the chicken is mostly cooked through and the leeks have started to soften and char at the edges, start basting with the glaze. Brush generously, turn, brush again. Repeat two or three times over the final 4–5 minutes until everything is deeply lacquered and caramelised.
6. Rest and serve
Give them 2–3 minutes off the heat. The glaze will set slightly and the chicken will finish carrying over. Serve as they are - maybe a little extra glaze drizzled over the top if you have any left.
A Few Tips
- Don't rush the reduce: A properly reduced glaze clings to the chicken. Too thin and it just drips straight into the fire.
- Watch for flare-ups: The sugar in the glaze will catch. Keep a section of the grill free from direct heat to move skewers if things get too aggressive.
- Double skewer: Thread two skewers parallel through each one so the pieces don't spin when you turn them. Small detail, big difference.
- Serve with: Steamed rice, pickled cucumber, or alongside those flatbreads from earlier.
