Miso-Glazed Chicken Thigh Skewers

Cut the chicken thigh into 4cm chunks, pat dry with paper towels, and season evenly with salt. Let rest at room temperature for 10 minutes.

Peel the shallots and cut each into 8 wedges through the root end to hold them together.

Grate the ginger on a fine grater to yield 1 tablespoon of pulp. Combine with honey, white sugar, and white vinegar in a small saucepan over medium-low heat.

Stir the glaze mixture continuously for 3-4 minutes until the sugar dissolves and the liquid reduces to a light syrup that coats the back of a spoon. Remove from heat and cool to room temperature.

Thread 4-5 chicken pieces onto each bamboo skewer, alternating with a shallot wedge every other piece. Lay on a tray lined with paper.

Brush the skewers generously with the cooled glaze on all exposed surfaces.

Set up your grill or broiler to high heat (220-250C). Position the rack 12cm from the heat source and let it preheat for 5 minutes until the coals or element glows steadily.

Place skewers on the grill rack with space between each. Cook for 6-8 minutes, turning every 2 minutes, until the chicken releases easily and shows light char lines.

During the final minute, brush skewers once more with glaze and rotate to char the glazed edges. The internal temperature of the thickest piece should reach 74C.

Transfer skewers to a clean plate. Let rest 2 minutes—the carryover heat will stabilize the glaze into a lacquered finish.

Scatter sesame seeds over the skewers just before serving. Serve with steamed white rice if desired.