Can you use chicken breasts?

Have you tried this on the grill?

Good, but not out of this world. The glaze isn't quite as sticky as I'd like. Easy, solid recipe for midweek - particularly if you trim your thighs and maybe make the marinade ahead - but I wouldn't make this for company. Everyone ate it up though!

Although the instructions do not say, I'm assuming that you put the chicken into the first mixture as a marinade. How long do you recommend we marinate the chicken?

Hi Jody -

No need to let the mixture sit in the soy mixture before threading onto the skewers. Since marinades don't really penetrate the meat anyway, we simply coat the exterior and reserve some of the mixture to add another layer after they have cooked.

Best,
The Milk Street Team

Super easy and tasty. Used both ginger and garlic. Husband like it, too.

Enjoyed. Simple and flavorful. We paired with the brussels sprouts with sesame seeds and scallions. Also in Cookish. A very nice cookbook both for the palate and eye. We are about 20 recipes into it.

I’m going to try this on a charcoal grill this weekend. I wonder if you’d recommend a combination of direct and indirect heat, or just all direct heat? If I don’t get an answer, I’ll wing it and let you know how it goes. :)