The Briny Lemon: Ginger and Brown Sugar Chicken Skewers

Little chicken tenders take on gigantic flavor with a simple Southeast Asian-style ginger and brown sugar mixture that acts as both a marinade and a finishing drizzle. The ingredients and preparation are simple—just build in marinating time.

Note: Sometimes I like to use the Japanese style of grilling meat skewers elevated on bricks, especially when the meat is marinated in a slightly sweet mixture that may quickly stick to the grill grates. You can use metal skewers or sturdy wooden ones, as I opted for here. See all about this type of grilling at Chicken Yakitori with Shiitakes and Scallions.

Serves 4

Ingredients

3 tbsp tamari (or soy sauce)
2 tbsp finely chopped ginger
1-1/2 tbsp brown sugar
1 tbsp finely chopped garlic
1 tbsp fish sauce
1 tbsp rice vinegar
1 scallion, finely chopped
8 3-oz chicken tenders

Ginger, Garlic, and Scallions

Preparation

Combine the tamari and next 6 ingredients (through scallion) in a bowl, stirring well to dissolve the sugar. Transfer 2 tablespoons of the ginger-brown sugar mixture to a small bowl, cover, and set aside. (Refrigerate if marinating the meat overnight. Bring to room temperature before using.)

Drizzle/Marinade

Place the remaining mixture in a sturdy, sealable plastic bag and add the chicken tenders. Seal and turn several times to coat. Refrigerate at least 4 hours, or overnight.
Light a grill for medium-high heat. Wrap 2 bricks tightly in foil and place on the grill as noted in Chicken Yakitori with Shiitakes and Scallions.
Remove the chicken tenders from the marinade, letting excess drip off. Thread 2 tenders lengthwise on each of 4 skewers (soaked in water 30 minutes, if wood).
Place the skewers on the bricks and grill the chicken, turning a few times, until lightly charred on all sides and cooked through, about 20 minutes total, depending on the thickness of the tenders.