Toronto-style Grilled Chicken Skewers

Ingredients

In this Toronto-style adaptation, we have incorporated the iconic Canadian ingredient, maple syrup, to add a unique twist to the traditional Indonesian Sate Ponorogo. The original recipe typically uses kecap manis (sweet soy sauce) as a key flavor component, but we have replaced it with a combination of soy sauce and maple syrup to infuse the dish with a distinct Canadian flavor. Additionally, we have adjusted the cooking technique to grilling instead of traditional charcoal fire to suit the preferences and availability of cooking equipment in Toronto. We alse have the original recipe for Sate Ponorogo, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 18g (Sugar: 14g)
• Protein: 30g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, maple syrup, minced garlic, grated ginger, vegetable oil, and black pepper. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked wooden skewers.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   While grilling, brush the skewers with the remaining marinade to create a sticky maple glaze.
7. 7.
   Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the Toronto-style Grilled Chicken Skewers hot, garnished with chopped green onions and a side of peanut sauce for dipping.

Treat your ingredients with care...

• Maple syrup — Opt for pure maple syrup rather than artificial pancake syrup for the best flavor.
• Soy sauce — Use low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.
• Chicken — For extra tenderness, you can marinate the chicken overnight in the refrigerator.

Tips & Tricks

• Soaking the wooden skewers in water before grilling helps prevent them from burning.
• Baste the skewers with the marinade while grilling to enhance the maple glaze.
• Serve the skewers with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a spicier kick, add a dash of hot sauce or red pepper flakes to the marinade.
• For a complete meal, serve the skewers over a bed of steamed jasmine rice and a side of grilled vegetables.

Serving advice

Serve the Toronto-style Grilled Chicken Skewers as a main course alongside steamed rice and a fresh salad. Alternatively, they make a fantastic appetizer for parties and gatherings. Arrange the skewers on a platter and serve with a side of peanut sauce for dipping.

Presentation advice

For an appealing presentation, place the skewers on a wooden serving board or a bed of fresh lettuce leaves. Garnish with chopped green onions and sprinkle some sesame seeds over the skewers to add a touch of elegance.