Recipes and Links

Honey Ginger Chicken Skewers

 

 

Yield: 4-5 Servings

General Ingredients and Equipment:

6 chicken thighs, boneless and skinless, cut into 1/2” strips (you can use chicken tenders but they often get very dry when cooked)

1 tsp Flying Olive Garlic Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of Choice

About 30 6-8” bamboo skewers (they shouldn’t be too long or they won’t fit in the pan!) Sigle

Toasted sesame seeds, optional, for garnish

Ingredients for the Marinade:

3 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or mild-medium Flying Olive Single Varietal of Choice

2 tsp onion powder

½ small shallot, diced

2 Tbsp honey

1 tsp pepper

½ tsp salt

2 cloves garlic, smashed and minced

1 tsp ginger, grated

Salt to taste

Directions:

Cut the chicken into ½ inch strips. Place in a zip-lock bag. Set aside.

In a separate bowl, mix the marinade and pour over the chicken in the bag. Let marinate for 1-2 hours in the refrigerator, flipping the bag a few times if possible.

Drain the meat. Thread the meat onto the skewers, going back and forth to hold them in place.

Heat a non stick pan on medium high. (I really like my non-stick cast iron skillet for this project). Add the first few skewers to the pan and turn down the heat to medium. (Note: It takes a few minutes to find that perfect temperature: not too hot, but hot enough so that the marinade caramelizes the chicken). Cook the skewers on one side for about 3-5 minutes being careful that they don’t burn. Move the skewers around the pan a bit with tongs to coat them as they caramelize the chicken in the pan. Turn, continue cooking until done and brown. Continue monitoring the heat.

When done, remove the skewers from the heat and place in an oven-proof dish in a 200 degree oven to keep warm. If desired, sprinkle with toasted sesame seeds. Serve.

Submitted by Barb L.