These sesame-citrus chicken kebabs are a surefire way to shake things up at your next backyard barbeque! Be sure to allow yourself at least 2 hours of marinating time before throwing them on the grill.
- 2 tablespoons toasted white and/or black sesame seeds
- 1 tablespoon thinly sliced chives
- 1 teaspoon mild red pepper flakes
- 1/2 teaspoon finely grated lemon zest
- Kosher salt
- 1/3 cup light brown sugar, packed
- 1/3 cup mirin (sweet Japanese rice wine)
- 1/3 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 1/4 pounds skinless, boneless chicken thighs
- Vegetable oil (for the grill)
Step 1: Prepare the sesame-citrus seasoning first by mixing the sesame seeds, chives, red pepper flakes and lemon zest in a small bowl. Lightly season with salt.
Step 2: In a small saucepan, combine the brown sugar, mirin, soy sauce and vinegar. Transfer 1/4 cup of the mixture to a large resealable plastic bag.
Step 3: Slice the individual chicken thighs in half lengthwise. Once all the thighs are sliced and ready, add to the large plastic bag with marinade and massage into the chicken. Chill at least 2 hours or up to 12 hours in the refrigerator.
Step 4: Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until the mixture is reduced by half and slightly thickened (not but syrupy), about 8 to 10 minutes. Remove glaze from the heat.
Step 5: Prepare grill for medium-high, indirect heat (for a charcoal grill, stack coals on one side of the grill; for a gas grill, leave one or two burners off). Oil the grates with vegetable oil.
Step 6: Thread chicken onto your skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until well browned, about 4 minutes. Then move the chicken skewers to the cooler side of the grill and continue grilling, basting lightly with the glaze from the stovetop. Turn the kebabs every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer.
Step 7: Remove chicken from the grill and top with the sesame-citrus seasoning from step 1.
This dish is best served with a seasonal salad or roasted vegetable medley. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.