Chicken and Scallion Skewers

Name: Chicken and Scallion Skewers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters mirin (Japanese sweet rice wine); 3 Tbsps sake or dry Sherry; 3 bunches scallions; 454 grams skinless boneless chicken thighs (about 3), cut into 1-inch pieces; 3 Tbsps soy sauce; 2 teaspoons sugar; 4 servings Vegetable oil for brushing

You can never have too many main course recipes, so give Chicken and Scallion Skewers a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains about 24g of protein, 19g of fat, and a total of 314 calories. If you have chicken thighs, vegetable oil, sugar, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Broiler Pan

Aluminum Foil

Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes.

Ingredients you will need

Soy Sauce

Mirin

Sugar

Sake

Equipment you will use

Sauce Pan

Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.

Ingredients you will need

Sauce

Equipment you will use

Skewers

Bowl

Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).

Ingredients you will need

Green Onions

Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking.

Ingredients you will need

Green Onions

Water

Ice

Equipment you will use

Colander

Sauce Pan

Bowl

Drain, then pat scallions dry with paper towels.

Ingredients you will need

Green Onions

Equipment you will use

Paper Towels

Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center.

Ingredients you will need

Green Onions

Whole Chicken

Equipment you will use

Broiler

Skewers

Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)

Ingredients you will need

Green Onions

Whole Chicken

Sauce

Equipment you will use

Broiler Pan

Skewers

Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.

Ingredients you will need

Green Onions

Whole Chicken

Equipment you will use

Skewers

Aluminum Foil

Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Skewers

Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Skewers

Aluminum Foil

Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.

Ingredients you will need

Sauce

Equipment you will use

Skewers

•Sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered.•Skewers can be assembled, but not brushed with sauce, 1 day ahead and chilled, covered.

Ingredients you will need

Sauce

Equipment you will use

Skewers

Brush with sauce before broiling as directed.

Ingredients you will need

Sauce