Kitchen
Grilled Chicken Thigh Skewers by Chef Rick Gresh
This grilled chicken thigh skewers with togarashi and brown sugar soy glaze recipe is brought to you by Chef Rick Gresh. Grilled chicken thigh skewers with togarashi and brown sugar soy glaze is one of the most popular dishes at AceBounce Chicago.
This recipe serves 4 people – 16 skewers in total, 4 skewers per person.
Chicken skewers:
- 48 oz boneless/skinless chicken thigh cut into 1 inch cubes, 2-3 oz per skewer
- 12 tbsp togarashi
- salt to taste
- pepper to taste
- scallions for garnish
Instructions
How to Prepare the Sauce for Chicken Skewers:
- Combine all ingredients, bring to a boil and reduce to a simmer. Reduce mixture by half.
- Strain sauce and cool for use later.
How to Prepare the Chicken Thigh Skewers:
- Skewer approx 3-4 pcs of chicken onto each skewer. 2-3 oz (60-85 g) per skewer.
- Season the chicken skewers with the togarashi, this can be done 24 hours in advance.
- Season chicken with salt and pepper and grill until completely cooked through.
- While chicken is cooking, warm the sauce in sauté pan.
- Add cooked chicken to sauce and coat generously.
- Stack skewers on plate in crisscross pattern, drizzle with more sauce.
- Cut the scallions on long bias (see video here) and chill them in ice water. Drain scallions from the ice water and garnish.
Notes
Related: Chicken Tikka Masala Related: Chicken Salad with Arugula & Kalamata Olives
Related: Roasted Mexican Chicken Related: Chicken Quesadilla with Pico de Gallo Related: Parmesan Herb Crusted Chicken w/ Mashed Potatoes
Related: Marinated Chicken Thighs & Veggies Stir-Fry Related: Lamb Souvlaki
Key facts
- Who: Chef Rick Gresh · Grilled · AceBounce Chicago
