Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Appetizers Main Dish Poultry Vegetables Asian Korean Barbecue Easy Refrigerator Dinner Party Low Fat Chicken Dietary Low Saturated Fat Low Calorie Low Carb Low In Something Meat Chicken Breasts Onions Taste Mood Savory Equipment Grilling

Chicken And Scallion Skewers

A little pre-holiday cleaning has me tossing out stacks of cooking magazines. rather than tearing out the recipes and creating small stacks to replace the large ones, i'm typing them up and keeping them here for safekeeping. this recipe is inspired by the cuisine of korea and appeared in a very old issue of eating well magazine - a stylized hybrid of cooking light and bon appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken.

Steps

Place 12 bamboo skewers in warm water for 30 minutes.
Mix together all the the ingredients for the marinade in a small bowl.
Cut the chicken breasts into long strips , about 8 per breast half.
Trim the scallions into 1 1 / 2 long pieces.
Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken.
Cover with foil and place in the icebox for 6 to 24 hours , turning occasionally.
To cook , place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side.
Brush the kebobs with reserved marinade while cooking.
This serves 6 as a main course but works well as an appetizer.

Ingredients

bamboo skewers, boneless skinless chicken breasts, scallions, reduced sodium soy sauce, garlic cloves, ginger, toasted sesame seeds, honey, sesame oil, red pepper flakes, fresh ground black pepper