Chicken and Scallion Skewers

My Easy Weeknight Chicken and Scallion Skewers

As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a marathon. But sometimes, the simplest recipes are the most satisfying. These chicken and scallion skewers are a perfect example. They're quick to make, bursting with flavor, and perfect for a weeknight meal, or even a fun weekend barbecue. I’ve adapted this recipe from a traditional Japanese yakitori style, substituting readily available scallions for the more difficult-to-find Japanese leeks. The result? An unbelievably tender and flavorful chicken skewer that's both sophisticated and simple enough for even the busiest of schedules.

What I love most about this recipe is its versatility. It’s a blank canvas, ready for your personal touches. Feel free to experiment with different marinades or add other vegetables to the skewers for added flavor and color. Bell peppers, zucchini, or even cherry tomatoes would be fantastic additions. The marinade itself is incredibly simple—a blend of soy sauce, mirin, sake, and a touch of sugar—but the flavors are deep and complex, perfectly complementing the tender chicken and subtly sweet scallions. The quick blanch of the scallions before threading them onto the skewers ensures that they remain tender and don't burn while the chicken cooks.

The best part? Leftovers are amazing! These skewers are just as delicious cold as they are warm, making them a perfect addition to packed lunches or a quick snack. I often double the recipe, enjoying a portion for dinner and saving the rest for my packed lunch. The slightly charred flavor from the broiler gives it a nice smoky taste, creating a great contrast with the sweet and savory marinade. It’s a meal that effortlessly transitions from a simple weeknight dinner to an elegant appetizer.

This recipe has become a staple in my family. My kids, who are usually picky eaters, adore these skewers. It's a win-win—a healthy, delicious meal that the entire family enjoys. The preparation time is minimal, and the cooking time is even faster, leaving me with more time to focus on my family and other responsibilities. It's a testament to the fact that delicious and healthy food doesn't have to be time-consuming or complicated.

Tips and Variations:

• Prep Ahead: The marinade can be made a day or two in advance, allowing the flavors to deepen. You can also assemble the skewers ahead of time and refrigerate them until ready to cook, simply brushing them with the reserved sauce before broiling.
• Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Get Creative with Veggies: Experiment with other vegetables such as bell peppers, zucchini, mushrooms, or onions.
• Grilling Option: These skewers can also be cooked on a grill, for a smokier flavor.
• Serving Suggestions: Serve these skewers with steamed rice, a side salad, or some simple noodles for a complete meal.

This chicken and scallion skewer recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a recipe that fits seamlessly into my busy life, providing a nutritious and delicious dinner without sacrificing quality time with my family. I encourage you to try it—you won't be disappointed!

Step-by-step

• Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
• Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
• Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
• Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
• Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
• Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
• Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil.
• Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
• Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using a cleaned brush.