Hi hi! Happy…Friday (?), everyone!
I’ve lost track of the days. Landon and I jetted off first thing Wednesday morning for a little trip down to the Land of the Pines (/biscuits) for a brief visit with my mom and trip to the beach between summer and fall semester. It’s been so rejuvenating already.
So, food. I’ve had these Korean BBQ Chicken Skewers sitting around to share with you for weeks! It’s finally happening.
I love making chicken skewers in the summer. They’re so simple. Chop up some chicken, throw it in a tasty marinade, let it hang out in the fridge for a bit, then thread them on some skewers and let them hit the grill for 10 minutes. Voila! Tasty chicken skewers perfect for salad-topping, taco-filling, or enjoying solo.
I love the Korean flavors in this sauce. Chili-garlic sauce brings some heat. Sesame oil packs in amazing flavor. Ginger freshens things up. Mirin adds a little zip and sweetness. And soy sauce makes it good and salty. So much to love!
That’s all for now! There’s a donut encrusted in Cinnamon Toast Crunch Toast waiting for me (or maybe I’ll go for the Reese’s version?). #vacationfood I’ll be sure to fill you in on the details if they taste as yummy as they look!
Other favorite chicken skewers: Honey Stout Glazed Chicken Skewers
- 2 lbs boneless, skinless chicken thighs or breasts cut into 1 inch cubes
- ¼ cup mirin
- ¼ cup soy sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon chili-garlic sauce
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 1 tablespoon sesame seeds
- 2 scallions (green parts only), chopped
- Add mirin, soy sauce, sesame oil, chili-garlic sauce, honey, garlic, and ginger to a small mixing bowl and whisk to combine.
- Set aside ¼ cup of the marinade.
- Add chicken cubes to a Ziploc bag or dish and cover with marinade. Move chicken around so that marinade coats each cube. Cover (or seal bag) and refrigerate for at least 1 hour.
- While marinating, soak bamboo skewers in water for 30 minutes so that they won’t burn.
- Preheat grill or broiler when chicken is finished marinating.
- Thread the marinated chicken cubes onto the soaked skewers. Discard extra marinade.
- Coat grill grates (or pan if using broiler) lightly with oil so that the chicken won’t stick. Place chicken on grill or under broiler and cook, turning every 2 minutes and brushing with reserved sauce, until chicken is cooked through, about 10 minutes.
- Remove from heat and top with sesame seeds and chopped green tops of scallions. Serve immediately.