Asian Chicken and Scallion Skewers
Servings 4 - 5
Equipment
- Wooden or Metal Skewers
- Grill Pan or Grill
Ingredients
Marinade:
- ½ cup rice vinegar
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger, paste
- 3 cloves of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- Sriracha, to taste
Other Ingredients:
- 2 lbs chicken breast, cut into large bite-sized pieces
- 1 bunch large scallions, cut into 2-inch pieces **Try to get big fat scallions, not the tiny thin ones
- Toasted Sesame seeds, to taste
Instructions
- Prepare the marinade by combining the rice vinegar, soy sauce, vegetable oil, toasted sesame oil, honey, ginger, garlic, crushed red pepper flakes, and sriracha in a large zip-lock bag; mix well. Add the chopped chicken to the marinade, and seal the bag. Refrigerate for 2-24 hours.
- Soak the wooden skewers in water for 10-15 minutes to prevent burning while grilling.
- Remove the chicken from the marinade. Skewer the chicken pieces alternating with the two scallion pieces; repeat with remaining chicken, scallions, and skewers. Side Note: Either discard the marinade or boil it for 7-10 minutes and serve it on the side.
- Heat a grill pan over medium-high heat or preheat your grill to medium-high.
- Place the skewers on the hot grill and cook for 5-6 minutes per side, until the chicken is cooked through and the scallions are tender & softened.
- Remove from the grill and place on a serving tray.
- Sprinkle with toasted sesame seeds.
- Serve and enjoy.