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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs. Ingredients:
1/4 cup sake (rice wine) |
1/4 cup low-sodium soy sauce |
3 tablespoons sugar |
2 tablespoons grated peeled fresh ginger |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces |
5 green onions, each cut into 4 (2-inch) pieces |
cooking spray |
Directions:
1. Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
2. Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
3. Heat a large grill pan over medium-high heat.
4. Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.
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