Silk Road Chicken - Grilled Kabobs with Honey Balsamic Glaze
This is a little East meets West on your grill or stovetop cast iron grill.
Calories per serving: 401kcal
Ingredients
For the Kabobs:
- 5 (5) chicken thighs skinless, boneless
- 10 (10) *Peppadew whole piquant peppers
- 1/2 (1/2) onion
For the Marinade:
- 2 tbsp (2 tbsp) balsamic vinegar
- 1 tbsp (1 tbsp) Worcestershire sauce
- 2 tbsp (2 tbsp) Soy Sauce
- 1 tsp (1 tsp) Sesame oil
- 2 teaspoons (2 teaspoons) onion powder
- 1 tsp (1 tsp) Szechuan pepper, finely crushed
- 2 tbs (2 tbs) honey
- 2 cloves (2 cloves) garlic, crushed
- 1 teaspoon (1 teaspoon) ground ginger
- 1 tbsp (1 tbsp) sesame seeds
For the Glaze:
- 2 tbsp (2 tbsp) honey
- 1 tbsp (1 tbsp) soy sauce
- 1/2 tsp (0.5 tsp) sesame oil
For the Rice:
- 1/2 tsp (0.5 tsp) sesame oil
1 tbsp (1 tbsp) Shallots in Oil- 1 tbsp (1 tbsp) unsalted butter
- 1/2 (1/2) onion, minced
- 1/2 tsp (0.5 tsp) ground ginger
- 1/2 tsp (0.5 tsp) turmeric
- 2 tbsp (2 tbsp) slivered almonds
- 2 tbsp (2 tbsp) cilantro, finely chopped
- 1 cup (185 g) rice
- 2 cups (470 g) chicken broth
Instructions
- Soak the bamboo skewers in water for at least one-half hour before cooking.
- Cut chicken thighs into 1/2 inch pieces.
For the Marinade:
- In a separate bowl, mix the marinade and pour it over the chicken. Mix completely so that all the chicken pieces are covered. Let it marinate for 1-2 hours.
For the Glaze
- Mix the ingredients for the glaze and set the glaze aside.
For the Kabobs:
- Cut off the root of the half onion. Cut the half in half so you have two quarters. Separate the layers and set them aside. Put a layer of sliced onion on a skewer to hold the food in place. Next, put a piece of the marinated chicken, then a peppadew, repeat until once, then repeat on the other skewers. If you have any leftover, just put more on each skewer until everything is used up.
- Heat a cast iron grill on the stove top. When it is very hot, put some oil on it to prevent sticking. Put the skewers on the grill and reduce the heat. Cook on one side until the chicken has browned or slightly charred. Turn one quarter, cook two minutes, turn, cook two more minutes. On the final turn, brush with the glaze, then turn again for one minute, and keep on turning until the glaze has thickened a bit. Don't worry about your grill, the caramelized honey comes right off in hot soapy water.
For the Rice:
- Put the oils and butter into a saute pan. Let the shallots get a bit of color, then add everything but the rice and broth. Saute until the onion is translucent, don't worry about the cilantro turning brown, it's supposed to be that way. Add the rice and saute it as well making sure all the grains are well coated. Finally, add the broth and cover the pan. Reduce the heat and cook for about 20 minutes, checking at 15 minutes. When the rice is done and all the broth has been absorbed, fluff with a fork.
To Plate:
- Put the rice on a platter and place the kabobs on top. Sprinkle sesame seeds over all.
Notes
You can put other fruits or vegetables on the kabobs. Pineapple would be a good choice for the kabobs. Pickled cherry peppers or pieces of raw red pepper, bell or chili pepper, would be a good substitute for the peppadew peppers. If you don't like heat at all use only bell peppers, and omit the Szechwan Pepper.
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