Spicy Chicken Skewers

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   To make the marinade, heat the vegetable oil in a small saucepan over medium heat. Add the minced onion and crushed red pepper flakes, then sauté for 3 minutes until the onion is soft.

   Ca. 4 min.

2. 2

   Remove the pan from the heat. Stir in the brown sugar, black pepper, white wine vinegar, soy sauce, dry sherry, and the marinade sesame seeds until the sugar dissolves. Set aside to cool slightly.

   Ca. 2 min.

3. 3

   In a medium bowl, combine the chicken cubes with about half of the prepared marinade. Cover and let it marinate in the refrigerator for at least 30 minutes. Reserve the remaining marinade for basting.

   Ca. 1 min.

   Kokkens note: Marinating for a few hours will result in more flavorful chicken, but 30 minutes is sufficient.

4. 4

   While the chicken marinates, thread the bell pepper pieces onto skewers, leaving space between them. Once marinated, add the chicken pieces, alternating with the peppers.

   Ca. 10 min.

   Kokkens note: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

5. 5

   Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly oil the grates to prevent sticking.

   Ca. 5 min.

6. 6

   Place the skewers on the hot grill. Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has light char marks.

   Ca. 12 min.

   Kokkens note: To check for doneness, cut into the largest piece of chicken; there should be no pink inside.

7. 7

   During the last 2-3 minutes of grilling, brush the skewers on all sides with the reserved marinade.

   Kokkens note: This final basting creates a beautiful, flavorful glaze. Do not use the marinade that the raw chicken was in.

8. 8

   Transfer the cooked skewers to a platter, sprinkle with the toasted garnish sesame seeds, and let them rest for a few minutes before serving.

   Ca. 3 min.