Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and red pepper flakes.
2. Add chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken onto skewers, leaving a little space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. Remove skewers from grill and sprinkle with chopped green onions and cilantro.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Marinade time: 1-8 hours
- Cooking time: 8-10 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 10-12 skewers
Nutritional information:
- Calories per serving: 130
- Total fat: 4g
- Cholesterol: 65mg
- Sodium: 440mg
- Total carbohydrates: 7g
- Dietary fiber: 0g
- Sugars: 6g
- Protein: 16g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Green onions can be substituted with chives or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different marinades such as teriyaki or gochujang (Korean chili paste).
- Serve with a dipping sauce such as peanut sauce or sweet chili sauce.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut chicken into uniform pieces to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking and browning.
- Brush the skewers with oil before grilling to prevent sticking.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange skewers on a platter and garnish with chopped green onions and cilantro.
- Serve skewers with a side of rice and steamed vegetables.
Garnishes:
- Chopped green onions
- Chopped cilantro
- Sesame seeds
- Sliced red chili peppers
Pairings:
- Rice
- Steamed vegetables
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Fried rice
- Stir-fried noodles
- Grilled corn on the cob
- Grilled zucchini
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
- If the chicken is not browning, increase the heat or move the skewers closer to the heat source.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
- Dakkochi is a popular Korean street food made with marinated chicken skewers.
Flavor profiles:
- Salty, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean