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Maple and Soy–Glazed Chicken Skewers

Maple and Soy–Glazed Chicken Skewers

By Julia RackowAugust 26, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

For these savory-sweet chicken skewers loosely based on Japanese yakitori, we layer on the flavors—first as a quick marinade for the chicken, then as a basting sauce and finally as a finishing sauce. The final coating helps the sesame seeds or scallions—or both—adhere to the chicken. Serve with rice and a crunchy slaw or make into a sandwich or wrap with shredded vegetables and a smear of mayonnaise. For easy clean up, line the baking sheet with foil.

Ingredients
  • ½

    cup soy sauce

  • 1

    tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated OR both

  • 2

    tablespoons neutral oil

  • ¼

    cup maple syrup

  • 1½

    teaspoons sherry vinegar OR cider vinegar

  • 2

    pounds boneless, skinless chicken thighs, halved lengthwise

  • Sesame seeds, toasted OR thinly sliced scallions OR both

Stir together the soy, ginger and oil. In another bowl, combine 3 tablespoons of that with the maple syrup and vinegar. Toss the chicken with the remaining soy mixture. Heat the broiler with a rack 4 inches from the element. Scrunch the chicken onto metal skewers, then set on a rimmed baking sheet. Broil until well browned, about 12 minutes, flipping once. Brush lightly with the soy-maple mixture, then broil until lightly charred, 2 to 3 minutes per side. Brush with remaining soy-maple mixture, then sprinkle with sesame seeds.

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