Soy-Glazed Chicken Skewers With Green Onions
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 large
Green Onion (chopped)2 tsps
Ginger (minced peeled fresh)1 tsp
Sea Salt1 tsp
Ground Black Pepper2 tbsps
MirinDirections:
1
Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl
2
Cover and refrigerate 30 minutes
3
Brush baking sheet with water
4
Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log
5
Insert 2 skewers lengthwise into meat, each slightly off center
6
Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end
7
Transfer to prepared baking sheet
8
Repeat with remaining chicken mixture and skewers to form total of 8 skewers
9
Prepare barbecue (medium-high heat)
10
Mix remaining 2 tablespoons soy sauce and mirin in small bowl
11
Space 2 bricks 4 1/2 inches apart and wide sides down on grill
12
Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill)
13
Cook until golden, turning occasionally, about 8 minutes
14
Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side
15
Brush with more soy sauce mixture; transfer to plates
16
Sprinkle with shichimi togarashi
17
Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl
18
Cover and refrigerate 30 minutes
19
Brush baking sheet with water
20
Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log
21
Insert 2 skewers lengthwise into meat, each slightly off center
22
Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end
23
Transfer to prepared baking sheet
24
Repeat with remaining chicken mixture and skewers to form total of 8 skewers
25
Prepare barbecue (medium-high heat)
26
Mix remaining 2 tablespoons soy sauce and mirin in small bowl
27
Space 2 bricks 4 1/2 inches apart and wide sides down on grill
28
Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill)
29
Cook until golden, turning occasionally, about 8 minutes
30
Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side
31
Brush with more soy sauce mixture; transfer to plates
32
Sprinkle with shichimi togarashi