Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

Ingredients

• •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 teaspoon Kosher salt
• •⅓ cup light brown sugar
• •⅓ cup mirin
• •⅓ cup soy sauce
• •¼ cup unseasoned rice vinegar
• •1¼ pounds skinless boneless chicken thighs
• •2 tablespoons vegetable oil
• •1 teaspoon Kosher salt
• •8 pieces metal skewers

Cooking Instructions

1. 1.

   Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

   5 min

2. 2.

   Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 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 at least 2 hours or up to 12 hours.

   15 min

3. 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.

   10 min

4. 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.

   20 min

5. 5.

   Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.