Soy Chicken Skewers
We’ve partnered up with the lovely Collective – A Craft Beer Shop to create and share some recipes pairing with their delicious wine collection over the next few months. It may be called a beer store, but they do have a tasty little curated selection of wines in there as well! We’re starting with their Pino Doncel Sauvignon Blanc and some delicious (and super easy) Soy Chicken Skewers.
This Sav Blanc is a lovely little organic number from Spain. Lovely and bright, it is medium bodied with notes of lime zest, pink grapefruit and passionfruit. It’s bright acidity and citrus notes make it a great pairing with some soy sauce based chicken skewers that echo some of those same flavours. For those, we’re making them super easy (like under 30 mins of work easy – and most of that is just putting them on the bbq) and a full meal on a skewer, so you don’t have to think about sides.
6 chicken thighs or 2-3 chicken breasts, cut into approx. 1 inch cubes
1-2 peaches, chopped into 1 inch pieces
1 green pepper, chopped into 1 inch pieces
1 cup chopped green onions, plus 1/2 cup more for serving
1/2 cup soy sauce
1/4 cup canola oil
1 tbs lime juice
1 tbs chopped garlic
1 tsp grated ginger
1 tsp sesame seeds
In a small bowl, combine the soy sauce, canola oil, lime juice, garlic, ginger and green onions. Mix lightly together until fully combined. In a large dish (I usually use a 9×13 baking dish, because it’s easy, but a large plastic bag or bowl works too) place the chopped chicken, peaches and green peppers. Cover with the marinade and toss to fully coat. Place in the fridge and marinate for 1-3 hours (depending on how strong you want the flavour).
Once the mixture is marinated and you’re ready to begin assembly, preheat your bbq on medium high (so it hits around 4525F). Grab your skewers and the chopped chicken, peaches and green peppers mixture. Start assembling your skewers by always starting the skewers with a green pepper (it’s firmness will keep it all together), then continue to skewer, alternating chicken, peach, chicken, pepper. Repeat until you get to the end of the skewer. Finish the skewer with another pepper to prevent it the meat and peaches from sliding off. Repeat this process until you run out of meat and veggies.
Place your skewers on the bbq and grill for 15-18 mins or until the internal temperature of the chicken reaches 165F. Rotate every 3-4 mins to prevent burning and ensure that delicious char marking gets all over the skewers.
Once fully cooked, remove from the heat and serve immediately with the remaining green onions and a sprinkling of sesame seeds.
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