Skewered Honey-Balsamic Chicken... I came up with this recipe on the spur of the moment one day Yakitori chicken is a favorite of mine. But, I didn't really have all the right ingredients to make the sauce. To make Yakitori chicken, you need mirin, sake and soy sauce... among other things. I didn't have any of those ingredients, but I did have some Worcestershire sauce:)! So, this recipe is a result of what I had in the house. It was quite delicious!
Feel free to use soy sauce if you have it, instead of the Worcestershire...just decrease the salt amount. After the chicken was cooked through, I basted the chicken with extra honey to caramelize it even more. This is totally optional...you can skip this step if you like. I just like the extra sweetness.
You can make these as an appetizer or serve it as a main dish with some rice. I used small 5 inch or so bamboo skewers. We quite enjoyed this dish. Hope you enjoy...
Tip: You can grill these skewers, as well.
Feel free to use soy sauce if you have it, instead of the Worcestershire...just decrease the salt amount. After the chicken was cooked through, I basted the chicken with extra honey to caramelize it even more. This is totally optional...you can skip this step if you like. I just like the extra sweetness.
You can make these as an appetizer or serve it as a main dish with some rice. I used small 5 inch or so bamboo skewers. We quite enjoyed this dish. Hope you enjoy...
Tip: You can grill these skewers, as well.
You will need:
5 chicken thighs,skinless,boneless,
Marinade:
2 TBS balsamic vinegar
2 TBS Worcestershire sauce
2 tsp onion powder
kosher salt to taste
2 Tbs honey
1 tsp pepper( or to taste)
2 garlic cloves, crushed
1 tsp ginger, grated
1 TBS oil
sesame seeds for sprinkling on top
extra honey (optional)
Directions:
1. Cut chicken thighs into 1/2 inch pieces.
2. In a separate bowl, mix the marinade and pour over the chicken.
3. Mix completely so that all the chicken pieces are covered. 
OOPS! I forgot to add the garlic..so I added it after I mixed the chicken in the marinade:).
4. Let marinade for 1-2 hours.
5. Drain and skewer a few chicken pieces on each bamboo skewer.
6. Heat a non stick pan on med high until hot.
7. Lower the heat to med/low and add a few skewers to the pan.
8. Cook on one side for 3-5 minutes or until caramel brown.
5. Drain and skewer a few chicken pieces on each bamboo skewer.
6. Heat a non stick pan on med high until hot.
7. Lower the heat to med/low and add a few skewers to the pan.
8. Cook on one side for 3-5 minutes or until caramel brown.
9. Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.
10. Baste with extra honey if you like and cook for an additional minute or so. 
11. Sprinkle sesame seeds and serve.
You can keep them warm in a 200 deg oven. ... for a bit.
8 comments:
This dish looks very good, I love chicken, and your pictures are amazing.
Those look absolutely delicious. They just might make an appearance on my meal plan next week!
That looks so yummy. Do you deliver?
I am totally trying this tonight. Thanks for the recipe. Great photos! (found you via tastespotting)
It looks delicious... I'm looking to serve skewered chicken at a holiday open house... how would you suggest I keep it warm to serve it?? Or should / could it be at room temperature? Thanks!!!
Anonymous,
Room temp. would probably be fine. But,if want it warm, you could try keeping it in the oven...use your warm setting. Nothing higher than 200 degs. Hope that helps~Ellie
Tried the recipe myself today.
It's very quick to cook and something new, exotic you can cook by yourself at home.
Thumbs up!
Anonymous,
Thanks for stopping by and for the feedback...I am so glad you liked the chicken.~Ellie
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