Similar to chicken satay, these delicious skewers are marinated with soy, rice wine vinegar, loads of garlic and ginger, and a little honey for sweetness. Who doesn’t love eating food on a stick, off the grill, in the middle of summer?
They couldn’t be any easier to throw together and if you’re like me, you’ll mix it all up, put it in the fridge and forget about it until the next day. Then someone –preferably a husband, or kid, doesn’t matter — will grill them up in 15 minutes or less while you float on the lake and sing songs about America. See, easy! Ahhhhh vacation! Lake! Fourth of July! Wishing everyone a great one!
P.S. You won’t be sorry you marinated these overnight. Marinating for an extended length will give you the best results, but if you can’t swing overnight marinate as long as possible.
Ginger-Garlic-Soy Marinated Chicken Skewers
-10 boneless skinless chicken thighs, cut in half lengthwise
-1/2 cup soy sauce
-1/4 cup vegetable oil
-1/4 cup rice wine vinegar
-4 large garlic cloves, minced
-2 Tbsp honey
-2 Tbsp freshly grated ginger
Optional: squirt of sriracha sauce
10 bamboo skewers, soaked in water for at least 30 minutes
2-3 scallions, chopped
2 Tbsp Toasted sesame seeds
In a medium bowl mix together soy, oil, vinegar, ginger, garlic, honey, and sriracha, if using. Pour marinade into a large ziplock bag with chicken strips. Make sure all chicken pieces are covered and marinate overnight.
When ready to grill, skewer two pieces of chicken on each stick getting them as flat as you can. Heat grill to med-high and cook on each side for about 5 minutes or until cooked through.
Remove from grill and coat with chopped cilantro and toasted sesame seeds, and then a sprinkling of chopped scallions.