Chicken · ALWAYS FREE
Soy-Glazed Chicken and Scallion Skewers
Chicken thigh and thick scallion pieces char together under a shiny sweet-savory glaze.
GrillSkewersDinner
Ingredients
Let’s make it
- Use eight metal skewers. Heat a grill or ridged grill pan to medium-high. Combine the soy sauce, mirin, brown sugar, water and ginger in a small saucepan.
- Bring the sauce to a simmer and cook for 5–7 minutes until slightly syrupy. Pour half into a clean serving bowl and keep it separate from the chicken and basting brush.
- Thread the chicken and thick scallion sections alternately onto the skewers, leaving small gaps. Brush with the oil.
- Grill for 10–14 minutes, turning every 3 minutes. During the final 4 minutes, brush with the saucepan portion of glaze and turn often to avoid burning the sugar. Check several large chicken pieces reach 165°F / 74°C.
- Discard any basting glaze that has contacted undercooked chicken. Transfer the finished skewers to a clean platter, drizzle with the untouched reserved sauce and scatter over the finely sliced scallion greens.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw boneless skinless chicken thigh alone: 600 g × 19.66 g protein per 100 g ÷ 4 portions = at least 29.4 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
