Soy-Basted Chicken Kebabs With Sesame-Citrus Sprinkle
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make the sesame-citrus sprinkle: Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt
2
Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt
3
Make the chicken kebabs: Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan
4
Transfer 1/4 cup mixture to a large resealable plastic bag
5
Working one at a time, slice chicken thighs in half lengthwise
6
Add to bag with marinade and massage marinade into chicken
7
Chill at least 2 hours or up to 12 hours
8
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
9
Remove glaze from heat
10
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)
11
Oil grates
12
Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape
13
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
14
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
15
Serve chicken topped with sesame-citrus sprinkle
16
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan
17
Transfer 1/4 cup mixture to a large resealable plastic bag
18
Working one at a time, slice chicken thighs in half lengthwise
19
Add to bag with marinade and massage marinade into chicken
20
Chill at least 2 hours or up to 12 hours
21
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
22
Remove glaze from heat
23
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)
24
Oil grates
25
Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape
26
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
27
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
28
Serve chicken topped with sesame-citrus sprinkle
29
Do Ahead Glaze can be made 12 hours ahead
30
Let cool; cover and chill
31
Bring to room temperature before using
32
Glaze can be made 12 hours ahead
33
Let cool; cover and chill
34
Bring to room temperature before using