Soy Ginger Chicken
danielle
ingredients
- The Glaze:
- 2 tablespoons peanut oil
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 8 cloves garlic, finely chopped
- 1/4 cup soy sauce
- 3/4 cup honey
- freshly ground black pepper
- For the chicken:
- 8 skinless, boneless chicken thighs, cut in half
- 32 skewers
- canola oil
- salt and freshly ground black pepper
- 4 6-inch flour tortillas, stacked and wrapped in foil
- fresh cilantro leaves
- fresh mint leaves
- Bibb or Boston lettuce leaves
directions
- 1
Heat oil in a saucepan over medium-high heat. Add the ginger and garlic and cook, stirring until just soft, about 5 minutes; do not brown. Stir in the soy sauce and honey and simmer for just a minute until the honey is melted. Turn off heat, let cook slightly, and season to taste with pepper.
- 2
Heat your grill to high.
- 3
To help the chicken stay flat while cooking, place two skewers next to each other, about 1/2 inch apart, and thread one piece of chicken lengthwise onto them. Repeat with remaining chicken and skewers. Brush the chicken with oil and season with salt and pepper.
- 4
Grill the chicken until browned and crusty, about 4 minutes. Turn the skewers over, and reduce the heat to medium or move to a cooler part of the grill. Cook, brushing often with the glaze, until just cooked through, about 4 minutes more.
- 5
While the chicken is cooking, place the foil-wrapped tortillas on the grill to heat through, about 5 minutes.
- 6
Remove the chicken to a platter. Serve on or off the skewers. To eat, roll two pieces of chicken with cilantro, mint, and lettuce in a tortilla and dip the rolls in the sauce.
Source: danielle
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