Ingredients with Measurements:
- 2 lbs of boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1/4 cup of honey
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of green onions, thinly sliced
- 1/4 cup of sesame seeds
- 10-12 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes. Mix well.
2. Add chicken cubes to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated chicken cubes onto soaked wooden skewers.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. In a small saucepan, heat the remaining marinade over medium heat until it thickens and becomes syrupy, about 5-7 minutes.
7. Brush the teriyaki sauce over the grilled chicken skewers and sprinkle with green onions and sesame seeds.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 14g
- Saturated fat: 3g
- Cholesterol: 145mg
- Sodium: 1200mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 38g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or beef sirloin.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with coconut sugar or honey.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Substitute the teriyaki sauce with a spicy gochujang sauce or a sweet and sour sauce.
- Use shrimp or tofu instead of chicken.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Brush the teriyaki sauce on the skewers during the last few minutes of grilling to prevent burning.
Storage instructions:
- Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken skewers on a platter with a side of steamed rice and a salad.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Green onions
- Sesame seeds
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Stir-fried vegetables
- Asian slaw
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian slaw
Troubleshooting advice:
- If the teriyaki sauce is too thin, simmer it for a few more minutes until it thickens.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Marinate the chicken in the refrigerator and discard any leftover marinade that has come into contact with raw chicken.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F to prevent foodborne illness.
Food history:
- Dakkochi is a popular Korean street food made with marinated chicken skewers.
- Teriyaki sauce is a Japanese sauce made with soy sauce, sugar, and mirin.
Flavor profiles:
- Sweet and savory
- Umami
- Tangy
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Korean