22 - Yakitori chicken

2 chicken legs and thighs
1 garlic clove
1 bunch of cilantro
1 cup of soy sauce
3/4 cups of organic sugar
1/2 cup of sake or mirin wine
salt and pepper to taste

1 - First, we need to debone our chicken. For that,
we need to follow the bone with a sharp knife and
carefully peel the meat out of it. Be aware of the
cartilages in the joints. Those will not cook properly
and will be very tough.
2 - Once the chicken is deboned, we will chop it in
cubes roughly. Try to keep them the same size for
even cooking. Throw them in a bowl with the rest of
the ingredients roughly chopped.
3 - After letting it marinate for at least half an hour,
we will skew the chicken in our previously soaked
skewers and putting it over high heat or near the
flames on the grill and flipping constantly for around
15 minutes or until the chicken is caramelized and
cooked all the way through.
4 - Plate them with some greens under them, so they
absorb the juices and you create the best salad.
Enjoy!