Grilled Chicken Skewers

You can whip up grilled chicken skewers to be an appetizer or to be the main course of an Asian style meal. It's a great plan-ahead meal that can be marinated in the refrigerator for one or two days, ready to pop on the grill at a moments notice.


3 pounds of chicken thighs
1/2 cup of sake
1/2 cup of soy sauce
2 tablespoons of sugar, brown or white
1 tablespoon of grated ginger
1/2 teaspoon of toasted sesame oil
1/2 teaspoon of black pepper
1/4 teaspoon of red pepper powder
Bamboo skewers

Skin and debone the chicken, then cut it into bite sized pieces. Combine the remaining ingredients, mixing until the sugar is completely dissolved. Add the chicken to the marinade, then refrigerate for at least 24 hours. You can leave the chicken in the marinade, refrigerated, for up to 3 days.

Soak the bamboo skewers in water before threading the chicken on. That'll prevent the sticks from burning when they hit the grill. Another option is to put the chicken on the skewers before it's marinated. Try using a baking dish to marinate the skewered chicken in.

Cook the chicken skewers over high heat for 4 to 5 minutes on each side. When done, the marinated chicken will be moist and tender. These are great served alongside a pile of white rice and a nice mix of stir fried vegetables.

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