Japanese-Style Chicken Skewers ~ r

2 servings

Marinade 1 h
Preparation 15 min
Cooking 10 min
190 calories per serving

1 clove garlic, minced
1/2 dried chili peppers, minced 0.4 g
1/2 tsp coriander seeds, coarsely ground 1 g
1/2 tsp ground cumin 2 g
ground pepper to taste
1 1/2 tbsp soy sauce, low-sodium 23 mL
2 tbsp white wine 30 mL
1/2 tsp sesame seed oil 2.5 mL
2 tsp honey 14 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
4 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 260 g
1 3/4 tsp sesame seeds 5 g

Metal skewers are needed for cooking.

Marinate
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 hr.

Grill outdoor or in the oven
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.

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