COOK IT.
Place a number of bamboo skewers into some water to soak.
Prepare your Timberwolf® Smokeless Fire Pit by placing a layer of charcoal in the bottom and then igniting a large load of charcoal. Once the charcoal has ashed over, dump it onto the charcoal in the unit and place the cooking grids over top. Alternatively, you can start a fire by placing two medium-small solid logs in the bottom, adding some paper or fire starter, then placing kindling over top and lighting. Once the kindling has caught fully, add a larger log or two, then allow the fire to burn down below the rim of the Fire Pit before placing the cooking grids onto preheat. PRO TIP: You can use a charcoal grill or your cast-iron charcoal tray for this recipe as well.
While the charcoal or wood is preheating, bring a pot of water to a boil. Remove the skin and the bones from the chicken thighs. Place the bones over the preheating fire to char a little, while the Timberwolf® is preheating. Once the bones are charred, place them into a saucepan.
Now that the water is boiling, take the chicken skin and blanch it in the water for 30 to 60 seconds. Then place the skin onto a paper towel and pat dry.
Wash, then cut the bulbs and tops (green leafy part) off of the green onions, saving the stem end for later. Place the tops into the saucepan with the bones. Pour over the soy sauce, sake, mirin, and brown sugar. Bring this mixture to a simmer for 5 to 7 minutes. Pour 2/3 of the Tare Sauce into a tall and thin container, and simmer the remaining sauce until it’s a thickened glaze.
In a small bowl, whisk together the seasoning, fine salt, pepper, and MSG. Fill a small bowl with plain sake.
Slice the green onion stem parts into equal-sized bits approximately 1 inch (2.5cm) across. Slice the chicken thigh meat and skin to the same width. Thread the thigh meat and green onion onto a skewer, alternating each. Carefully thread the chicken thigh skin onto a skewer; don’t pack it too tight, but not too loose either.
Bring everything you will need out to the grill. Using heat-resistant BBQ gloves and tongs or a charcoal rake, create a lower temperature section by pushing charcoal or wood into a pile on one side of the grill or Timberwolf®.
Brush both types of skewer with sake, then season lightly with your seasoning mixture. Grill the thigh meat over the high-temperature area, while the skin should go over the lower temperature area.
Sear the skewers for 30 seconds on each side – sear marks should appear, and the flesh of the thigh and green onion skewers should turn white - dip them into the Tare Sauce, and then back onto the grill. Turn all skewers every 30 seconds, and dip the thighs every 60 seconds. Just allow the chicken skin skewers to cook, turning every 30 seconds or so. The chicken is done when an internal temperature of 165°F (74°C) is reached.
Remove the skewers to rest. Serve brushed with the reduced sauce, and alongside your favorite sides like seasonal, fire-roasted vegetables and steamed rice.
Pair this meal with a good Sake or a white wine that features white apple, peach, honey blossom, and citrus zest tasting notes – something like a white Mâcon-Verzé or a Chardonnay. A crisp and clean lager like Sapporo or a Pilsner will enhance the sauce’s sweetness and slice through the salt.
Once these noodles hit the plate, it’s time to dig in and enjoy. The savory sauce, crisp veggies, and tender noodles come together fast, making this an easy win whether you’re hosting a full Chinese New Year spread or just firing up the grill on a weeknight. Add your favorite protein, spoon on a little chili crisp, and crack open something refreshing to drink. Simple, satisfying, and packed with meaning, these Longevity Noodles prove that great food and a hot grill are always worth gathering around. Do you celebrate Lunar New Year? If so, what are you grilling up? Share your traditional or authentic recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!