Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup ponzu sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 8-10 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Zip-top bag
Step-by-step instructions:
1. In a mixing bowl, whisk together ponzu sauce, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
2. Place chicken cubes in a zip-top bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated chicken cubes onto soaked wooden skewers.
5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. Remove skewers from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 6g
- Carbohydrates: 15g
- Protein: 32g
- Sodium: 1,400mg
Substitutions for ingredients:
- Ponzu sauce: can be substituted with equal parts soy sauce and citrus juice (such as lemon or lime)
- Soy sauce: can be substituted with tamari or coconut aminos
- Honey: can be substituted with maple syrup or agave nectar
- Rice vinegar: can be substituted with apple cider vinegar or white wine vinegar
- Sesame oil: can be substituted with vegetable oil or olive oil
- Red pepper flakes: can be substituted with cayenne pepper or chili powder
Variations:
- Add vegetables to the skewers, such as bell peppers, onions, or zucchini.
- Use shrimp or tofu instead of chicken.
- Serve skewers over a bed of rice or noodles.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Reserve some marinade to brush onto the skewers while grilling for extra flavor.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover cooked chicken skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve skewers on a platter with a side of dipping sauce.
Garnishes:
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed rice or noodles
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If chicken is sticking to the grill, brush the grill grates with oil before grilling.
Food safety advice:
- Always marinate chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food history:
- Ponzu sauce is a citrus-based sauce commonly used in Japanese cuisine.
Flavor profiles:
- Salty, sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Japanese