Soy Basted Chicken Kebabs With Sesame Citrus Sprinkle Food

SOY-BASTED CHICKEN KEBABS WITH SESAME-CITRUS SPRINKLE

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle image

Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.

Provided by Chris Morocco

Categories Bon Appétit Chicken Skewer Grill Sesame Citrus Soy Sauce Chile Dinner Summer Dairy Free Peanut Free Tree Nut Free Kosher

Yield 4 servings

Number Of Ingredients 16

Ingredients

For the sprinkle:
2 tablespoons toasted white and/or black sesame seeds
1 tablespoon thinly sliced chives
1 teaspoon Aleppo-style pepper or other mild red pepper flakes
1/2 teaspoon finely grated lemon zest
Kosher salt
For the chicken and assembly:
1/3 cup (packed) light brown sugar
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 grill)
Kosher salt
Special Equipment
8 (8-12-inch-long) metal skewers

Steps:

Make the sesame-citrus sprinkle:
Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
Make the chicken kebabs:
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8-10 minutes. Remove glaze from heat.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6-8 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 browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
Do Ahead
Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

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Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer ¼ cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 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 browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.

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