1/3Cupof Lemon Juicewe recommend using real lemons
1tsp Yuzu Koshooptional
Gather all the ingredients.
Make 3 cups of dashi, remove from heat and let it cool down.
In a glass mixing bowl, add water, salt, lemon juice from real lemons, cooled dashi and chicken. Marinate for 8 hours to overnight. I wouldn't marinate past 12 hours due to the use of lemons. Note - don't use a metal mixing bowl due to the interaction with lemon's acidity.
After marination, pat chicken dry with a paper towel and cut into 1" x 1" cubes.
Preheat grill to 350F.
Once the grill is up to temp, reduce heat to medium and place chicken pieces on the grill. Close lid and cook for 8-10 minutes or until internal temp reaches 165F while occasionally rotating the chicken.
Transfer chicken to a serving plate and serve with optional Yuzu Kosho.