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Recipe From from Weber's Charcoal Grilling™ by Jamie Purviance


  • People

    Serves 4 to 6

  • Prep Time

    25 min.

  • Marinating Time

    30 min. to 2 h

  • Grilling Time

    7 to 10 min.

Serves 4 to 6
Prep Time
25 min.
Marinating Time
30 min. to 2 h
Grilling Time
7 to 10 min.

the Ingredients

20151023095405 Cg Starters 6
  • 10 boneless, skinless chicken thighs, about 910 grams total, cut into 2.5 to 4-centimeter pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • 120 milliliters low-sodium chicken stock
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon packed light brown sugar
  • ¼ teaspoon freshly ground black pepper

Special Equipment

  • metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
  • 03 Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (230° to 290°C). Leave all the vents open. If you're using a gas grill, prepare the grill for direct cooking over high heat.
  • 04 In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat on the stove and cook until the liquid is reduced to 120 to 180 milliliters, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
  • 05 Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Place the skewers over direct high heat with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes more. Remove from the grill and serve warm.

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