Tender Teriyaki Chicken Kebabs

I love Teriyaki and anything that comes on a stick is easy to cook and eat with your fingers. The sauce in this recipe could also be used for other dishes.

Makes 6 good-sized skewers

For the Teriyaki sauce:

¼ cup soy sauce

¼ cup white wine

¼ cup water

3 Tablespoons of brown sugar

1 teaspoon of white vinegar

2 teaspoons shaved fresh ginger (see note below)

2 cloves garlic, pressed or finely chopped

For the kebabs:

2 ½ pounds boneless skinless chicken thighs (meat from 10 – 12 thighs)

Teriyaki sauce for marinade

½ of a medium-sized yellow onion

Freshly ground black pepper

2 Tablespoons of olive oil

4 6-inch sprigs of fresh rosemary (optional)

Make the Teriyaki sauce: Put first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.

Marinate the chicken: Cut the meat from each thigh into 4 pieces, removing and discarding any large blobs of chicken fat as you go. Put the meat into a stainless steel or ceramic bowl. Pour on the Teriyaki sauce, cover and let sit for at least 3 hours in the fridge. You can let the chicken sit overnight if need be, with excellent results.

Assemble the Kebabs: If you’re using bamboo skewers, soak them in water for 15 minutes. Peel, top and tail the onion half and cut it into 3 wedges, and then cut each wedge crosswise in half. Separate the onion segments.

Put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece or two of onion.

Arrange the skewers on a plate. Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.

In the broiler: You can also make these in your indoor oven under the broiler. Put the kebabs 4 or 5 inches from the broiler for 2 minutes on each of 4 sides.

Grill the Kebabs: Put the stainless steel grill over the coals, and clean with a steel brush or metal spatula. After a few minutes, brush a little olive oil over the metal so that the chicken won’t stick. I do this using a few sprigs of rosemary as the brush and, just before I put on the chicken, I put the rosemary on the coals to let its flavor flame-infuse the meat.

Grill the kebabs for 3 minutes on one side. Turn over to grill for another 3 minutes and at the same time pour a few tablespoons of the marinade over the kebabs. Now turn ¼ turn, grill for a further 2 minutes and turn all the way over to finish.

Serve Tender Teriyaki Chicken Kebabs with rice and fresh veggies or a spring salad. After all, once it turns 70, it must be spring!

A note about ginger: I keep a 4-ounce piece of ginger in my freezer, wrapped tightly in a small plastic bag. For a recipe like this, I peel it and slice it frozen with a santuko knife. In Teriyaki sauce, I use a piece the thickness of my thumb about 1” long, and slice it as thinly as the iciness will allow. Perfect!

From: www.woodfiredkitchen.com

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