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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 1 |
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If you can't find mirin in your grocery store's Asian foods aisle, substitute 1 tablespoon sugar dissolved in 1/2 cup rice wine vinegar or vermouth. Ingredients:
8 (8-inch) flat wooden skewers |
1/2 cup mirin (sweet rice wine) |
1/4 cup soy sauce |
3 tablespoons sugar |
1 tablespoon grated fresh ginger |
1/4 teaspoon dried crushed red pepper |
2 garlic cloves, minced |
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes |
8 green onions, cut into 2-inch lengths |
Directions:
1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).
2. Combine mirin and next 5 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook 10 minutes or until slightly thickened and reduced to about 1/2 cup. Let cool. Reserve 3 tablespoons glaze.
3. Thread chicken and green onions evenly onto skewers. Brush skewers with soy glaze.
4. Grill skewers 4 to 5 minutes on each side. Brush with reserved soy glaze before serving.
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