Total Time
26mins
Prep 20 mins
Cook 6 mins

A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken.

Ingredients Nutrition

Directions

  1. Place 12 bamboo skewers in warm water for 30 minutes.
  2. Mix together all the the ingredients for the marinade in a small bowl.
  3. Cut the chicken breasts into long strips, about 8 per breast half.
  4. Trim the scallions into 1 1/2 long pieces.
  5. Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
  6. Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
  7. To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
  8. This serves 6 as a main course but works well as an appetizer.
Most Helpful

Love this recipe! I tried marinating it for a couple hours and it was great... another time tried marinating it overnight and that was bit much. Do really love the flavor of this dish!

AmericanMag February 09, 2012

These were a huge hit here! I marinated them for about 8 hours and the flavors popped! you could literally taste all the ingredients. I only had regular sesame seeds and did not grind them but it was fine. I cooked them on my indoor grill but finished them off in the oven for about 10 minutes, the meat was juicy and tender. These were spicy but delicious, I have a liberal hand with the red peper flakes. I served with rice and broccoli. I will make this recipe many more times.

~Robyn~ June 01, 2008

This has so much flavor, just loved it and so did my 15 yo DS!!!! He actually didn't eat the green onion part but liked the chicken. I served it with some homemade fried rice and corn on the cob. We had a great dinner. Thanks Toni, made for ZWT 2008.

diner524 May 27, 2008