Grilled Chicken Thigh Skewers by Chef Rick Gresh
Ingredients
Chicken skewers:
- 48 oz boneless/skinless chicken thigh cut into 1 inch cubes, 2-3 oz per skewer
- 12 tbsp togarashi
- salt to taste
- pepper to taste
- scallions for garnish
Sauce for chicken skewer:
- 1 1/2 cups brown sugar
- 1 quart tamari soy sauce
- 3 oz ginger
- 5 pieces garlic cloves crushed
- 1 tbsp togarashi
- 1 cup water
Instructions
How to Prepare the Sauce for Chicken Skewers:
- Combine all ingredients, bring to a boil and reduce to a simmer. Reduce mixture by half.
- Strain sauce and cool for use later.
How to Prepare the Chicken Thigh Skewers:
- Skewer approx 3-4 pcs of chicken onto each skewer. 2-3 oz (60-85 g) per skewer.
- Season the chicken skewers with the togarashi, this can be done 24 hours in advance.
- Season chicken with salt and pepper and grill until completely cooked through.
- While chicken is cooking, warm the sauce in sauté pan.
- Add cooked chicken to sauce and coat generously.
- Stack skewers on plate in crisscross pattern, drizzle with more sauce.
- Cut the scallions on long bias (see video here) and chill them in ice water. Drain scallions from the ice water and garnish.
Notes
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