Quick and Flavorful: Sweet and Sour Grilled Chicken Skewers Ready in Under an Hour!
Experience the tantalizing flavors of our Sweet and Sour Grilled Chicken Skewers, a recipe inspired by the culinary experts at Serious Eats and perfected for busy households by MinoPrime.com. These skewers are a celebration of simplicity and taste, promising a delightful meal in under one hour from prep to table. Imagine tender grilled chicken, infused with a perfect balance of sweet and tangy flavors, paired effortlessly with steamed Jasmine rice, and complemented by grilled pineapple and onion. It’s a dish that’s sure to have your family clamoring for seconds faster than you can say “dinner’s ready!”
Sweet and Sour Grilled Chicken Skewers
I love anything on a skewer. Mino Prime is all about making delicious meals quickly. I found this Sweet and Sour grilled chicken skewer recipe online from Serious Eats and loved the flavors, not to mention the under one hour prep to table time. Pair this with some steamed Jasmine rice, grilled pineapple and onion. Let me know how fast your kids ask for seconds!
Prep Time 8 hours hrs 15 minutes mins
Cook Time 10 minutes mins
Course Appetizer
Servings 4 people
Ingredients
For the Nanbansu Marinade and Dip:
- 1/2 cup rice vinegar 120ml
- 1/2 cup mirin 120ml
- 1/4 cup soy sauce 60ml
- 1/4 cup sugar 1 3/4 ounces; 50g
For the Chicken Skewers:
- 1 pound or 4 6oz
Mino Prime chicken breast cut into 1 1/2- to 2-inch pieces
Instructions
For the Nanbansu Marinade and Dip:
- In a small saucepan, combine soy sauce, vinegar, mirin, and sugar and cook over medium heat, stirring, until the sugar is dissolved. Nanbansu will keep, covered, in the refrigerator for up to 1 month.
For the Chicken Skewers:
- Place chicken meat in a 1-gallon zipper-lock bag. Pour 2/3 cup marinade into the bag (or 1/3 cup into each bag), press out the air, and seal. Let marinate 8 hours.
- Soak wooden skewers in water for at least 30 minutes (to prevent them from burning up on the grill). Preheat the grill to 500 degrees, allowing it to preheat for 5 minutes.
- Meanwhile, thread 5 to 6 pieces of chicken onto each skewer, pushing the pieces together so that they’re touching. (This will keep the meat from drying out, but will ensure that the exteriors get crispy.)
- Grill chicken skewers over high heat, turning frequently, until well browned outside and cooked through on the inside, about 10 minutes total. If chicken begins to burn at any point, turn off the burners on half of the grill and move the skewers to the cooler side to finish cooking.