Best Chicken And Scallion Skewers Recipes

CHICKEN AND SCALLION SKEWERS

Steps:

• Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
• Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
• Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
• Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
• Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
• Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
• Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
• Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.

CHICKEN AND SCALLION SKEWERS

Steps:

• Place 12 bamboo skewers in warm water for 30 minutes.
• Mix together all the the ingredients for the marinade in a small bowl.
• Cut the chicken breasts into long strips, about 8 per breast half.
• Trim the scallions into 1 1/2 long pieces.
• Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
• Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
• To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
• This serves 6 as a main course but works well as an appetizer.

CHICKEN AND SCALLION SKEWERS

Steps:

• 1. Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
• 2. Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved.
• 3. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
• 4. Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
• 5. Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
• 6. Preheat broiler.
• 7. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center.
• 8. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
• 9. Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
• 10. Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes.
• 11. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
• 12. Serve warm or at room temperature.
• 13. Just before serving, coat skewers with reserved sauce using cleaned brush.
• 14. Note: Skewers can be assembled, but not brushed with sauce, 1 day ahead and chilled, covered. Brush with sauce before broiling as directed.