If using chicken breast with skin, use the skin from 2 pieces and the meat from 6 pieces for about 9 skewers.

To make the sauce, combine all the sauce ingredients in a saucepan. Cook over low heat, stirring gently, until it thickens slightly. The sauce will thicken more as it cools, so stop cooking when it just starts to thicken.

Once the chicken is browned on both sides, brush with the sauce and grill again. Pour the remaining sauce onto a plate and coat the chicken skewers. The chicken fat will enhance the flavor.

At home, I grill the chicken on a gas stove. It can be tricky to get the doneness just right, so experiment to find what works for you. I use mirin-style seasoning because real mirin is expensive.