our taste: RECIPES
Grilled Chicken & Onion Skewers
Makes 10 to 12 skewers
Grilling is many people’s preferred method of cooking, perhaps because it combines the great out-
doors with delicious food. When grilling, many people are comfortable sticking with traditional
backyard barbecue fare, such as hot dogs and hamburgers. But those who want to expand their grill-
ing horizons can try the following simple recipe for “Grilled Chicken and Onion Skewers” from Amy
Kaneko’s “Let’s Cook Japanese Food!” (Chronicle Books).
Ingredients:
Basting Sauce (optional)
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
1/2 pound boneless, skinless chicken
thighs, excess fat removed and cut into
bite-size pieces
1 yellow onion, cut into 2-inch wedges,
and/or baby leeks, white part only, cut
into 1-inch lengths
1 tablespoon canola or other neutral oil
Salt (optional)
Instructions:
Place 10 to 12 bamboo skewers in wa-
ter to cover at least 30 minutes before
grilling. Prepare a medium-hot fire in a
charcoal grill, or preheat a gas grill to
medium-high.
If using the basting sauce, in a small
saucepan, combine the soy sauce, mi-
rin and sugar over medium-low heat
and cook, stirring, until the sugar has
completely dissolved and the liquid just
begins to turn syrupy, 5 to 8 minutes.
Remove from the heat and set aside in a
small bowl.
Drain the skewers. Thread the chicken
pieces alternately with the onion pieces
onto the skewers, using about 3 pieces of
chicken and 2 pieces of onion for each
skewer. As each skewer is ready, place
on a plate. Brush the chicken and onion
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pieces lightly on all sides with the oil.
The grilling goes quickly, so set up your workstation next
to the grill before you begin: the plate holding the skew-
ers, the bowl of sauce and a basting brush and/or the salt,
and tongs for turning the skewers. If using the basting
sauce, either dip each skewer in the sauce or brush the
sauce on the skewers and then place directly over the
heat. Grill the skewers, turning 3 or 4 times and bast-
ing with additional sauce, until the chicken is cooked
through and the onions are scorched around the edges,
about 5 minutes total. If the sauce appears to be burn-
ing at any point, move the skewers to a cooler part of the
grill, or reduce the heat if using a gas grill. If using salt
instead of the basting sauce, place the skewers directly
over the heat and grill, turning 3 or 4 times, until cooked
through, about 5 minutes total. Sprinkle both sides of
each skewer with salt and remove from the grill.
Serve the skewers piping hot.