Skewered Korean Chicken and Green Onions

Bergy's Note:

This recipe can be for an appetizer or as a main dish. Very flavorful

• Total Time: 7 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 7 hrs

Ingredients:

Serves: 6

Yield: 12.0 serving ...

• 1 ½ lbs boneless skinless chicken breasts
• 16 green onions , trimmed and cut into 2 inch lengths
• ¼ cup reduced sodium soy sauce
• 4 cloves garlic , finely chopped
• 1 ½ tablespoons fresh ginger , finely chopped
• 1 tablespoon toasted sesame seeds
• 1 tablespoon honey
• 1 ½ teaspoons sesame oil
• pepper
• 24 wooden skewers , soaked in water for at least 30 minutes

Directions:

1. Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
2. Lay the skewers in a 9x13 baking dish.
3. Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
4. Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
5. Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

Reviews

[Cookin-jo]

Wonderful asian flavours and so easy to prepare. I love that this is made ahead. I used more chicken without increasing the marinade, and just threw the chicken and marinade in a bag in the fridge and skewered it at the end. The garlic and ginger flavours are wonderful - I'll probably add even more next time. Great recipe, Bergy!