Sprig Originals's kitchen / Grilled Chicken Skewers with Scallion-Lemon Salt Sauce
Grilled Chicken Skewers with Scallion-Lemon Salt Sauce
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Juicy chunks of chicken thigh threaded with sweet scallions, grilled over a hot fire until the edges char, then spooned with a bright scallion, sesame and lemon salt sauce. Nine ingredients, one grill, and dinner is done in under half an hour.
Ingredients
Skewers
- 2 lb boneless skinless chicken thighs
- 2 bunches scallions (about 12), divided
- 1 tbsp vegetable oil
- 1/2 tsp kosher salt
Negi-Shio Sauce
- 3 tbsp toasted sesame oil
- 1 clove garlic, finely grated
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice, plus wedges to serve
- 1 tbsp toasted sesame seeds
Instructions
- Soak 10 bamboo skewers in water for at least 15 minutes (skip if using metal). Finely chop 4 scallions and stir them in a small bowl with the sesame oil, garlic, 1 tsp salt, black pepper, lemon juice and sesame seeds. Set the sauce aside at room temperature.
- Cut the chicken thighs into 1 1/2-inch pieces and cut the remaining 8 scallions into 1 1/2-inch lengths. Toss the chicken with the vegetable oil and 1/2 tsp salt, then thread onto the skewers, alternating 3-4 chicken pieces with scallion segments and pressing them snugly together.
- Build a two-zone fire: light a charcoal grill and bank the coals to one side, or set a gas grill with half the burners on medium-high (about 425-450°F) and the other half off. Scrape the grate clean and oil it well with a folded paper towel held in tongs.
- Lay the skewers over the hot side and grill uncovered for 8-10 minutes total, turning every 2 minutes, until the chicken is deeply browned and the scallions are blistered. If flare-ups happen, slide the skewers to the cool side for a minute, then return them.
- Move all the skewers to the cool side, close the lid and cook 3-4 minutes more, until the thickest chicken piece reads 175°F on an instant-read thermometer.
- Pile the skewers on a platter, stir the sauce and spoon it generously over the top. Serve hot with lemon wedges and steamed rice.
Chef's tips
- Thigh meat is essential here — breast dries out over direct fire. Keep the pieces the same size so they finish together.
- Make the negi-shio sauce first so the salt has time to soften the raw scallions; it also keeps 3 days in the fridge and is great on grilled pork or steak.
- No skewers? Grill the chicken pieces in a grill basket over the hot side for the same timing and toss with the sauce at the end.
- Leave a little space between pieces on the skewer so the sides char rather than steam.
Nutrition (per serving, estimated)
430calories
43gprotein
4gcarbs
28gfat
Estimates only — values vary with brands and portions.
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