This tastes great and is better with the thighs then with breasts. The longer you marinate this, the better. Some kind of rice dish on the side is a plus.
Randy Mayor; Melanie J. Clarke
These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs.
Yield: 4 servings (serving size: 1 kebab)
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Amount per serving
- Calories: 172
- Calories from fat: 24%
- Fat: 4.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.1g
- Protein: 22.9g
- Carbohydrate: 6.7g
- Fiber: 0.3g
- Cholesterol: 94mg
- Iron: 1.5mg
- Sodium: 366mg
- Calcium: 19mg
- 1/4 cup sake (rice wine)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sugar
- 2 tablespoons grated peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
- 5 green onions, each cut into 4 (2-inch) pieces
- Cooking spray
- Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
- Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
- Heat a large grill pan over medium-high heat.
- Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.
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