Wednesday, August 15, 2018

Japanese-Style Chicken Skewers

See my notes at the bottom of the page.

Quantity : 4 servings
Brining : 1 h 
Preparation : 15 min 
Cooking : 10 min
190 calories/serving

2 cloves garlic, minced
1 dried chili peppers, minced 0.4 g
1 1/4 tsp coriander seeds, coarsely ground 1 g
1 1/4 tsp ground cumin 3 g
ground pepper to taste [optional]
3 tbsp soy sauce, low-sodium 45 mL
1/4 cup white wine 65 mL
1 tsp sesame seed oil 5 mL
4 tsp honey 28 g
3 tbsp lemon juice, freshly squeezed 1 lemon
8 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 500 g
3 1/2 tsp sesame seeds 10 g

Before you start

Metal skewers are needed for cooking.


Mince the garlic and chili pepper, then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2.5 cm pieces and put them in the marinade, mix well, cover, and let stand in the refrigerator at least 1 h.
When ready to cook, place the chicken pieces on to metal skewers. Cook on a medium grill for about 6-8 min until the pieces are nicely coloured, turning the skewers a couple of times. Alternatively, put the skewers on a baking sheet under a preheated broiler 7-10 cm from the heat for about 6-8 min, turning the skewers a few times.
Meanwhile, put the sesame seeds in a small pan and heat over medium heat a few minutes, with some stirring, until lightly coloured.
When the chicken is ready, sprinkle with the grilled sesame seeds, then serve.

Notes:  I used bone in skin on chicken thighs and did not cut them up.  I started the chicken at 450F in the oven for 15 minutes and then lowered the heat to 375F and cooked until cooked thoroughly.  DELICIOUS!

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