Brochetas asiáticas de pollo a la parrilla

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp sriracha (or chili garlic sauce)
• 1/2 tsp baking soda
• Wooden or metal skewers
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Preparación

1. 1

   Cut the chicken thighs into 1.5-inch cubes. In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and sriracha. Pour half of this mixture into a separate bowl and set aside for basting.

2. 2

   To the remaining half of the marinade, add the baking soda and stir until dissolved. Add the chicken cubes and toss to coat. Let the chicken marinate at room temperature for 15 minutes.

3. 3

   If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.

4. 4

   Preheat the grill to medium-high heat (400-450°F or 200-230°C). Clean and oil the grill grates with a high-smoke-point oil like avocado or canola oil.

5. 5

   Place the skewers on the hot grill. Cook for 4-5 minutes per side, until the chicken has a nice char and is cooked through (internal temperature reaches 165°F or 74°C). During the last 2 minutes of cooking, baste the skewers with the reserved marinade, flipping and basting the other side.

6. 6

   Remove the skewers from the grill and let them rest for 3-5 minutes. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately.