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Maple and Soy–Glazed Chicken Skewers
For these savory-sweet chicken skewers loosely based on Japanese yakitori, we layer on the flavors—first as a quick marinade for the chicken, then as a basting sauce and finally as a finishing sauce. The final coating helps the sesame seeds or scallions—or both—adhere to the chicken. Serve with rice and a crunchy slaw or make into a sandwich or wrap with shredded vegetables and a smear of mayonnaise. For easy clean up, line the baking sheet with foil.
4
Servings
40 minutes
Ingredients
-
½
cup soy sauce
-
1
tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated OR both
Pardon the interruption
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GET DIGITAL & PRINTI’m going to try this on a charcoal grill this weekend. I wonder if you’d recommend a combination of direct and indirect heat, or just all direct heat? If I don’t get an answer, I’ll wing it and let you know how it goes. :)
Can you use chicken breasts?