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Chicken Skewers Recipe

Name: Land Ocean Restaurant Meridians Chicken Skewers Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp grated fresh ginger; 1 tsp minced garlic; 1 tsp sesame oil; 1 tbsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 8 to taste wooden or metal skewers; 0.25 cup soy sauce; 2 tbsp mirin; 2 tbsp brown sugar; 1 tbsp honey; 1 tsp rice vinegar; 1 tsp cornstarch; 1 tbsp cold water; 1 tbsp toasted sesame seeds; 2 tbsp green onions, thinly sliced; 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 1 medium carrot, julienned or grated; 2 tbsp green onion, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp lime juice; 1 tbsp rice vinegar; 2 tbsp mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Land Ocean Restaurant Meridian

Time50m

Serves4

Tangy slaw and sweet teriyaki glaze

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

3 tbsp low-sodium soy sauce

1 tbsp Rice vinegar

1 tsp grated fresh ginger

1 tsp minced garlic

1 tsp Toasted sesame oil

1 tbsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

8 to taste wooden or metal skewers

Teriyaki Glaze

1/4 cup Aged soy sauce

2 tbsp Mirin

2 tbsp Brown sugar

1 tbsp Honey

1 tsp Rice vinegar

1 tsp Cornstarch

1 tbsp cold water

1 tbsp toasted sesame seeds

2 tbsp green onions, thinly sliced

Tangy Slaw

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 medium carrot, julienned or grated

2 tbsp green onion, thinly sliced

2 tbsp Fresh cilantro, chopped

2 tbsp ReaLime juice

1 tbsp Rice vinegar

2 tbsp Mayonnaise

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Finish

1 tbsp neutral oil for grill or pan (vegetable or canola)

4 to taste Lime wedges

Method

Chicken & Marinade

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 1/4-inch pieces so each skewer will have 4–5 pieces. Pat dry with paper towel.

Make marinade

In a bowl combine 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, 1 tbsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until honey dissolves.

Marinate

Place chicken pieces in a zip-top bag or shallow dish, pour marinade over chicken, rub to coat evenly, and refrigerate for 30 minutes to 2 hours. If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Skewer

Thread chicken pieces onto skewers, leaving a small gap between pieces so heat circulates evenly.

Teriyaki Glaze

Make glaze

Combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp honey and 1 tsp rice vinegar in a small saucepan. Bring to a low simmer over medium heat, stirring to dissolve sugar.

Thicken

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir slurry into simmering sauce and cook 1–2 minutes until it thickens to a glossy glaze consistency. Remove from heat and stir in 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions. Reserve about 3 tbsp of glaze for basting while cooking; keep the rest warm for serving.

Tangy Slaw

Assemble slaw

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 medium grated or julienned carrot, 2 tbsp sliced green onion and 2 tbsp chopped cilantro.

Make dressing

In a small bowl whisk together 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp mayonnaise, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss

Pour dressing over cabbage mixture and toss to coat evenly. Let sit at least 10 minutes to meld flavors. Taste and adjust salt or lime if needed.

Cook & Finish

Preheat

Preheat grill to medium-high (about 400°F / 200°C) or heat a large heavy skillet or grill pan over medium-high heat and brush with 1 tbsp neutral oil.

Cook skewers

Place skewers on the grill or in the hot pan. Cook 3–4 minutes per side, rotating to brown all sides, a total of about 10–12 minutes depending on piece size. Brush the reserved glaze onto the skewers during the last 2–3 minutes of cooking, turning once, to create a sticky coating. Internal temperature should reach 165°F (74°C).

Rest

Remove skewers from heat and let rest 3 minutes so juices redistribute.

Serve

Arrange skewers on a platter with tangy slaw alongside. Spoon remaining warm teriyaki glaze over the skewers, garnish with extra toasted sesame seeds, sliced green onions and serve with lime wedges for squeezing.