Tuesday, August 18, 2015

Japanese-Style Chicken Skewers

Japanese-Style Chicken Skewers



2 servings

Marinade 1 h 
Preparation 15 min 
Cooking 10 min
190 calories per serving 

1 clove garlic, minced 
1/2 dried chili peppers, minced 0.4 g 
1/2 tsp coriander seeds, coarsely ground 1 g 
1/2 tsp ground cumin 2 g 
ground pepper to taste 
1 1/2 tbsp soy sauce, low-sodium 23 mL 
2 tbsp white wine 30 mL 
1/2 tsp sesame seed oil 2.5 mL 
2 tsp honey 14 g 
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon 
4 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 260 g 
1 3/4 tsp sesame seeds 5 g 

Metal skewers are needed for cooking.

Marinate
Mince the garlic and chili pepper, then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2,5 cm pieces and put them in the marinade, mix well, cover, and let stand in the refrigerator at least 1 h.

Grill outdoor or in the oven
When ready to cook, place the chicken pieces on to metal skewers. Cook on a medium grill for about 6-8 min until the pieces are nicely coloured, turning the skewers a couple of times. Alternatively, put the skewers on a baking sheet under a preheated broiler 7-10 cm from the heat for about 6-8 min, turning the skewers a few times.
Meanwhile, put the sesame seeds in a small pan and heat over medium heat a few minutes, with some stirring, until lightly coloured.
When the chicken is ready, sprinkle with the grilled sesame seeds, then serve.

No comments:

Post a Comment