Mike Garten
These delicious Japanese-inspired skewers feature chicken marinated in soy sauce, mirin, sake, sherry vinegar, brown sugar, garlic and ginger. Talk about a flavor bomb.
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Yields: 4 servings
Total Time: 0 hours 35 mins
reduced-sodium soy sauce
mirin (or ½ tsp sugar dissolved in ¼ cup white wine)
sake (or 1 tablespoon rice wine vinegar plus 3 tablespoons water)
sherry vinegar
brown sugar
cloves garlic, pressed
grated fresh ginger
cornstarch
boneless, skinless chicken thighs, cut into 1½-inch pieces
bunch scallions, cut into 2-inch lengths
- In a small saucepan, combine soy sauce, mirin, sake, sherry vinegar, brown sugar, garlic and ginger. Bring to a boil, then reduce to a simmer. Stir in cornstarch and cook until slightly thickened, 1 to 2 minutes. Remove from heat and let cool.
- Toss chicken with half of the marinade (about 1/3 cup) and refrigerate at least 1 hour or up to overnight.
- Heat grill on medium. Thread chicken and scallions onto skewers. Grill, turning and basting halfway, until cooked through, 8 to 10 minutes.
NUTRITIONAL INFORMATION (per serving): About 185 calories, 6.5 g fat (2 g saturated), 22 g protein, 730 mg sodium, 9 g carbohydrates, 1 g fiber
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