If you’re female, you’ve probably been through (or are going through) a phase where you eat a lot of chicken. Come on, admit it- you know chicken breasts are low in fat and calories and provide a lot of protein- the perfect “diet” food, right? Honestly, when I was single, I used to just bake chicken breasts and eat them for dinner. Every. Single. Night.
It’s versatile so you can put anything on it and pair it with anything and pretty much have a good meal. But you also know that chicken breasts are not super flavorful or moist. I started cooking with boneless chicken thighs as a way to get my husband to be more agreeable to eating chicken (why is chicken not a “guy” food??). The thighs are brown meat, so not low in fat, but SO much more moist and flavorful. This recipe for grilled chicken skewers is quick and tasty. I only used red bell peppers, but you could put any skewer-friendly vegetable on there (zucchini, squash, onions) and it would be fabulous. My kids and husband loved it, saying it had “restaurant flavor,” a compliment from my husband to be sure since there’s nothing he loves more than eating out!
Soy-Glazed Chicken Skewers
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 T toasted sesame seed oil
1 1/2 pounds boneless chicken thighs, cut in 1/4 inch strips
1 red bell pepper, cut in 1 inch chunks
2 T sesame seeds, toasted
2 cups hot rice
Soak wooden skewers in water for 10 minutes.
Combine first three ingredients in a large bowl or resealable plastic bag. Add chicken and let sit 15 minutes. Remove chicken, reserving marinade. Pour marinade in a small pot and bring to a boil over medium-high heat. Cook until reduced to about 1/4 cup, about 5 minutes.
Meanwhile, thread chicken and bell peppers on 8 wooden skewers. Cook on a grill sprayed with cooking spray for 4 minutes on each side, or until done, brushing with reserved marinade. Sprinkle with toasted sesame seeds. Serve immediately over hot rice.