Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, June 2, 2016

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

  • 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
  1. 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.)
  1. 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.
  2. 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.
  3. 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).
  4. 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.
Chicken in Marinade
Skewers Ready to Grill
Beginning to Grill
Grilled Skewers
Transfer the skewers to a platter and drizzle with the reserved ginger-brown sugar mixture. Serve right away.

Ginger and Brown Sugar Chicken Skewers

1 comment:

  1. I like the idea of the foil protecting the ends of the wood skewer! Great idea! Thanks for sharing on the What's for Dinner link up!