Page 5 - Barbecue News June 2020 Issue
P. 5

                 backyard bbq
Grilled Asian
Sesame Chicken
Kabobs
 Ray Sheehan
BBQ Buddha
Ray@BBQBuddha.com
  Ingredients:
2 lbs. chicken
breast cut into 1-
inch cubes
1⁄2 cup soy sauce
4 garlic cloves
minced
1⁄4 cup seasoned
rice wine vinegar
3 tbsp honey
1 tbsp fresh ginger
peeled and grated
3 tbsp scallions
sliced
1 tbsp fresh lime
juice
2 tbsp sesame oil
1 1⁄2 tsp sesame seeds toasted 6-8 wood skewers
Directions:
Prepare the Marinade:
In a medium bowl whisk the soy sauce, garlic, vinegar, honey, ginger, scallions, lime juice, and sesame oil to com- bine. Pour 1⁄4 cup of the marinade into a glass jar and re- serve for use as a glaze on the finished chicken. Pour the remaining marinade into a resealable plastic bag and add the chicken cubes. Seal the bag and turn it over so that all pieces of the chicken are covered in the marinade. Place the sealed bag onto a rimmed cookie sheet and refrigerate for at least 2 hours and up to 4 hours.
Soak the skewers:
Soak the wood skewers in water, so that they are com- pletely submerged for 1-2 hours before you light the grill.
Light the grill:
For direct heat cooking, light up a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the hot coals into the grill. Using long handled metal tongs, even out the charcoal to create even heat distribution throughout.
While the grill is heating up, remove the chicken pieces from the bag and thread them onto the wooden skewers. Place the kabobs directly on the grates over medium direct heat, cover and cook for about 4 minutes. Turn the kabobs over, glaze with the reserved marinade and cook until the internal temperature of the chicken reaches 165, about 4-5 minutes. Transfer the kabobs to a platter and top with the sesame seeds to serve.
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