Grilled Chicken Skewers with Scallions

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 8-10 scallions, cut into 2-inch pieces 8-10 scallions, cut into 2-inch pieces
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, minced garlic, and grated ginger to make the marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken pieces and scallions onto the soaked bamboo skewers, alternating between chicken and scallion pieces.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Grill the skewers for about 3-4 minutes per side, or until the chicken is cooked through and slightly charred.
7. 7.
   Remove from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the Grilled Chicken Skewers with Scallions hot, garnished with sesame seeds and accompanied by steamed rice or a side salad.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, use boneless, skinless chicken thighs instead of chicken breast. Thigh meat has more fat, which keeps the meat moist during grilling.
• Scallions — Choose fresh scallions with firm green tops. Trim off the root ends and any wilted parts before cutting them into 2-inch pieces.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Baste the skewers with the marinade while grilling for an extra burst of flavor.
• If using a grill pan, preheat it well to achieve those beautiful grill marks.
• Feel free to add a sprinkle of shichimi togarashi (Japanese seven spice) for a touch of heat.
• Serve the skewers with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Grilled Chicken Skewers with Scallions as a main course alongside steamed rice or with a side salad. They can also be enjoyed as an appetizer or as part of a Japanese-inspired tapas spread.

Presentation advice

Arrange the skewers on a platter, garnished with a sprinkle of sesame seeds and a few extra scallion greens for an appealing presentation. Serve them with a small bowl of the marinade for dipping.