Skewered Korean Chicken and Green Onions |
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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 16 |
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This recipe can be for an appetizer or as a main dish. Very flavorful Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
16 green onions, trimmed and cut into 2 inch lengths |
1/4 cup reduced sodium soy sauce |
4 cloves garlic, finely chopped |
1 1/2 tablespoons fresh ginger, finely chopped |
1 tablespoon toasted sesame seeds |
1 tablespoon honey |
1 1/2 teaspoons sesame oil |
pepper |
24 wooden skewers, soaked in water for at least 30 minutes |
Directions:
1. Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
2. Lay the skewers in a 9x13 baking dish.
3. Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
4. Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
5. Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
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