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Soy-Sesame Chicken Kebabs
Course Main Dish
Servings
servings
Ingredients
For the Sprinkle
  • 2 Tbsp toasted white and/or black sesame seeds
  • 1 Tbsp thinly sliced chives
  • 1 tsp red pepper flakes
  • 1/2 tsp finely grated lemon zest
  • kosher salt
Chicken
  • 1/3 cup (packed) light brown sugar
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 1/4 lbs. skinless, boneless chicken thighs
  • kosher salt
  • 8 (8–12-inch-long) metal skewers
Course Main Dish
Servings
servings
Ingredients
For the Sprinkle
  • 2 Tbsp toasted white and/or black sesame seeds
  • 1 Tbsp thinly sliced chives
  • 1 tsp red pepper flakes
  • 1/2 tsp finely grated lemon zest
  • kosher salt
Chicken
  • 1/3 cup (packed) light brown sugar
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 1/4 lbs. skinless, boneless chicken thighs
  • kosher salt
  • 8 (8–12-inch-long) metal skewers
Instructions
  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt
  2. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  3. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  4. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
  5. *Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.
By | 2018-07-03T21:12:57+00:00 June 22nd, 2017|Recipe|0 Comments