A savory glaze of soy and Schultz's BBQ adds the perfect balance of sweet and saltiness along with a deep color to these chicken kabobs. Topped with a tangy, crunchy sprinkle, we bet you'll making these kabobs all summer long!
PREP: 12 HR | COOK: 20 Min. | TOTAL: 12 HR 20 Min
- 2 tablespoons toasted white and/or black sesame seeds
- 1 tablespoon thinly sliced chives
- 1 teaspoon Aleppo-style pepper or other mild red pepper flakes
- ½ teaspoon finely grated lemon zest
- 1/4 teaspoon Schultz’s Gourmet Original Seasoning and Rub
- Kosher salt
- ⅓ cup light brown sugar
- ⅓ cup mirin
- ⅓ cup soy sauce
- ¼ cup unseasoned rice vinegar
- 1 tablespoons Schultz’s Gourmet Original BBQ Sauce
- 1¼ pounds skinless, boneless chicken thighs
- Vegetable oil (for grill)
How To Make
STEP 1: Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt and Schultz’s Gourmet Original Seasoning and Rub.
STEP 2 : Combine brown sugar, Schultz’s Gourmet Original BBQ Sauce, mirin, soy sauce, and vinegar in a small saucepan. Transfer ¼ cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill 2-12 hours.
STEP 3: Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
STEP 4: Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
Recipe by Bon Appetit.