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Honey Sesame Chicken Skewers

By Chef John Ash

The marinade in this dish is also delicious with pork and meaty whitefish such as Halibut or Black Cod. Serve with the Russian River Ranches Chardonnay. Makes 12 skewers.

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    Serves 12

    Total Time 2 hours

    Prep Time 1 hour

    Difficulty Level Easy


    1 lb boneless skinless chicken thighs

    12 bamboo skewers

    1 tbsp soy sauce

    1 tbsp oyster sauce

    1 tsp toasted sesame oil

    2 tsp Chinese rice wine or dry sherry

    1/2 tsp five spice powder

    big pinch red chile flakes

    2 tbsp honey

    Vegetable oil for brushing

    Toasted sesame seeds

    2 scallions, sliced thinly diagonally, both white and green parts

    Cilantro sprigs


    1. Rinse the chicken and cut into strips about 3/4 inch wide. Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using.

    2. Whisk marinade ingredients together and marinate the chicken for at least 1 hour and up to 6. Turn occasionally to make sure chicken is well coated. Thread chicken onto the bamboo skewers. Set aside.

    3. On a medium hot grill, grill the skewers on both sides until cooked thru and slightly charred. Brush with a little oil while the skewers are cooking. Serve immediately topped with sesame seeds and sliced scallion.

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