Brochetas de pollo con miel y ajo para cenas rápidas

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1 teaspoon baking soda
• 1 tablespoon water
• 1/3 cup honey
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon ketchup
• 2 tablespoons vegetable oil
• Toasted sesame seeds, for garnish
• Sliced green onions, for garnish

Preparación

1. 1

   In a medium bowl, toss the cubed chicken with the baking soda and 1 tablespoon of water. Let it sit for 15 minutes at room temperature.

2. 2

   Rinse the chicken thoroughly under cold water and pat it completely dry with paper towels.

3. 3

   While the chicken rests, whisk together the honey, minced garlic, soy sauce, rice vinegar, and ketchup in a small bowl. Set aside half of this mixture in a separate bowl for the finishing glaze; the remaining half is for basting during cooking.

4. 4

   Thread the chicken cubes onto skewers, leaving a small gap between each piece for even cooking.

5. 5

   Heat a grill pan, outdoor grill, or cast-iron skillet over medium-high heat. Brush the grates with vegetable oil.

6. 6

   Place the skewers on the hot surface and cook for 4-5 minutes per side, undisturbed, until deep golden-brown char forms.

7. 7

   During the last 2 minutes of cooking on the second side, brush the skewers generously with the basting glaze. Flip once more and brush again. Cook until the internal temperature reaches 165°F (74°C).

8. 8

   Remove the skewers from the heat and immediately brush with the reserved finishing glaze.

9. 9

   Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced green onions, and serve right away.