Description
Succulent chicken skewers are grilled to perfection, then basted in a rich, sweet-savory glaze. Pairs perfectly with a crisp red wine.
Ingredients
Units
Scale
- 1/3 cups (79 ml) brown sugar
- 1/3 cups (79 ml) mirin (sweet rice wine)
- 1/3 cups (79 ml) soy sauce
- 1/4 cups (59 ml) rice vinegar
- 1 knob fresh ginger (peeled and thinly sliced)
- 8 boneless (skinless chicken thighs)
- 2 Meyer lemons (thinly sliced with zest reserved)
- 1 small bunch chives
- 2 tbsp sesame seeds
Instructions
- Combine the brown sugar, mirin, soy sauce, rice vinegar, and ginger in a small saucepot.
- Remove ½ cup of the marinade and combine with the chicken in a resealable plastic bag. Marinate for 1-2 hours in the refrigerator.
- Simmer the remaining marinade until reduced to a thin syrup. Set aside.
- Remove chicken from marinade and thread onto skewers, alternating with Meyer lemon slices.
- Grill over high heat, basting with marinade and turning occasionally, until well caramelized and fully cooked.
- Arrange on a platter and sprinkle with lemon zest, snipped chives, and sesame seeds.
Notes
- For easier grilling, soak wooden skewers in water for 30 minutes before threading chicken.
- If you don’t have mirin, you can substitute with a mix of 1 tablespoon of dry sherry and 1 tablespoon of sugar.
- Store leftover skewers in the refrigerator for up to 2 days. The glaze will thicken as it cools.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 100