Honey Garlic Glazed Chicken Skewers with Pineapple Rice

I accidentally took a vacation from blogging.  I blame all the fresh air and general high spirits around here.  But even though the blog has been quiet, behind the scenes, I’ve been hard at work.  With two little girls who currently eat their weight in breakfast foods each morning and every fall squash at every fall farm stand in American calling my name, I’ve got a ton of new recipes to share in the coming weeks.

But the squash is on hold for the moment (even you, you tasty butternut, you), because the weather has been gorgeous and we’ve been grilling.

Frank is almost always the exclusive griller in our house, but I made an exception for these sweet, savory, sticky chicken skewers.  Everything about these reminded me of the grilled chicken sold on every corner in Bangkok.  From first thing in the morning to last thing at night in Bangkok, it’s possible to find amazing grilled meats at street carts.  And now that we’ve been away from Bangkok for 3 months, is it any wonder that I’m constantly craving them?

Fortunately, these are so easy to make at home.  Sweet, sticky, a little bit spicy.  I served them over pineapple rice made with a bit of coconut milk.

Good to know that we’ll have a stand-in until we make a return visit to the land of street food and grilled meats.

Honey Garlic Glazed Chicken Skewers

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

These addictive chicken skewers have that sweet, spicy, sticky quality of chicken wings but are so much easier to eat. They are great all on their own, but we think the citrus dipping sauce really puts them over the top!

Author: Jess Smith

Recipe type: Chicken

Cuisine: Asian

Yield: Serves 4

Ingredients

For the marinade:

• 3 Tbsp Ponzu (see note)
• 3 Tbsp Honey
• 1 Tbsp Soy Sauce
• 1 tsp Sesame Oil
• 3 cloves Garlic, minced
• 1 inch fresh Ginger, grated
• ½ tsp Red Pepper Flakes

For the chicken:

• 1 lb Chicken Thighs (boneless and skinless, or use chicken breasts)
• 8 Wooden Skewers

Instructions

1. Whisk together all of the ingredients for the marinade. Cut the chicken into even cubes and combine with the marinade. Refrigerate for at least 3 hours and up to a day.
2. Preheat a charcoal or gas grill. While the grill is heating, thread the chicken through the skewers. Grill the chicken slowly, turning every couple minutes and basting with the leftover marinade. If the chicken begins to char, move to indirect heat (the honey in the marinade will make it char quickly if over high heat). Continue cooking until the chicken is cooked through, 12 to 15 minutes.

Notes

Ponzu is a citrus-flavored sauce used in Japanese cooking - it's fairly common and should be available in the Asian aisle of most grocery stores.

Nutrition Information

Calories: 214 Total Fat: 6g Saturated fat: 1g Carbohydrates: 16g Sodium: 847mg Fiber: 0g Protein: 24g Cholesterol: 107mg

3.2.2925

Pineapple Rice

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This light, slightly sweet rice is flavored with coconut milk and pineapple and is a great base for savory dishes like grilled chicken.

Author: Jess Smith

Recipe type: Side Dish

Yield: 2 cups rice

Ingredients

• 1 cup White Rice
• 1 cup Water
• 1 cup Light Coconut Milk
• ½ tsp Salt
• ¼ cup Pineapple Chunks, drained

Instructions

1. Rinse rice until water runs clear. Heat water, coconut milk and salt in a medium saucepan until it begins to boil. Add rice and cover. Reduce heat to allow the rice to simmer without bubbling over. Simmer until all of the water is absorbed, about 15 minutes. Remove from heat and leave covered for another 10 minutes to allow the rice to steam and absorb all of the liquid. Stir in pineapple.

Nutrition Information

Serving size: ½ cup Calories: 94 Total Fat: 4g Saturated fat: 0g Carbohydrates: 14g Sugar: 2g Sodium: 308mg Fiber: 0g Protein: 2g Cholesterol: 0g

3.2.2925