You can also use an assortment of other types of meats and/or veggies such as mushrooms, green peppers, and asparagus but that will change the recipe title to Kushiyaki ;-)
I sometimes make an extra half amount of the basting sauce, cover and refrigerate to use at time of grilling for additional basting flavor or to use as a dipping sauce.
Whisk together the soy sauce, sesame oil, vegetable oil, red wine vinegar, sesame seeds, honey, green onions, garlic, and ginger.
Thread chicken onto skewers, place in a large enough glass baking dish for the kabobs to lay flat or in a large enough Ziploc bag that the skewers won't puncture the plastic, pour the marinade over the chicken, turn to coat well, cover or zip closed, and marinate in the refrigerator for 4 to 6 hours, turning occasionally.
Preheat grill to high heat and brush grate with oil.
Place skewers on grill and cook, turning occasionally, until juices run clear when pierced with a folk, about 6 to 10 minutes.
By Deeli from Richland, WA
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Lyonpridej, I am going to give that a try! I have company coming next week and was thinking about using this recipe as one of the meals to grill while my cousin is here but think I'll pull the wok out instead because of your suggestion! Thank you so much for such a good light bulb moment! :-)
Yeaaah! Deeli! Must commend you on this one. I always trust and adore your recipes and you just happened to post one of my favourite Japanese foods! High five, girlie! Delish!
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