Sticky chicken skewers with chilli sauce dip on a slate stone background

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle – Summer Grilling Spectacular

Summertime grilling is about spending the day waterside with delicious food grilled over an open flame. The Summer Grilling Spectacular continues with mouthwatering flavors perfect for a day of fun in the water. Next up are Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle featuring classic Japanese notes with a punch of heat and zest. These handheld skewers of joy are like candy for adults, but your kids are sure to enjoy them too. 

Begin by combining brown sugar, mirin, soy sauce, and rice vinegar to make the marinade and glaze for basting.  Slice the chicken thighs in half and marinate them overnight with a portion of the mixture. Heat up the remaining marinade in a saucepan and reduce by half to a thickened glaze. Thread chicken onto skewers and grill over medium-high direct heat rotating every minute until slightly charred.  Transfer to the other side of the grates and finish cooking, basting with the glaze repeatedly for beautiful caramelization. These kebabs will be the hit of the day, keeping you fueled for your fun in the sun, finishing dark, sticky, and delightfully addicting. So, fire up the grill, put on your swimming trunks, and enjoy the Summer Grilling Spectacular.

Serves 4

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle Ingredients

Sesame-Citrus sprinkle

  • 2 tablespoons toasted white and/or black sesame seeds
  • 1 tablespoon thinly sliced chives
  • 1 teaspoon Aleppo-style pepper or other mild red pepper flakes
  • ½ teaspoon finely grated lemon zest
  • Kosher salt

Chicken and Assembly

  • ⅓ cup (packed) light brown sugar
  • ⅓ cup mirin (sweet Japanese rice wine)
  • ⅓ cup of soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs
  • Vegetable oil (for the grill)
  • Kosher salt

Special Equipment

  • Eight 8–12-inch-long metal skewers

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle Directions

Sesame-Citrus sprinkle

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Chicken and Assembly

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer ¼ cup of the mixture to a large resealable plastic bag to marinate the chicken. Working one at a time, slice chicken thighs in half lengthwise. Add to the bag with marinade and massage marinade into the chicken. Chill at least 2 hours or up to 12 hours.
  2. 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. Remove glaze from heat.
  3. Prepare a grill for medium-high, indirect heat by leaving one or two burners off. Oil the grill grates.
  4. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. 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. Move to the cooler side of the grill and continue to cook. For another five minutes, baste lightly with glaze and turn every 30 seconds until cooked through and coated.
  5. Serve chicken topped with a sesame-citrus sprinkle.

Taken from

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