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Grilled Chicken Thigh Skewers by Chef Rick Gresh

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Grilled Chicken Thigh Skewers by Chef Rick Gresh

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Ingredients

Adjust Servings:
Chicken Skewer
48 oz Boneless/Skinless Chicken thigh cut into 1 “ cubes 2-3 oz per skewer
12 tbs togarashi
to taste Salt
to taste Pepper
for garnish scallions
Sauce for Chicken Skewer
1 1/2 cups Brown Sugar
1 quart tamari soy sauce
3 oz Ginger sliced
5 pieces garlic cloves crushed
1 tbsp togarashi
1 cup Water

This grilled chicken thigh skewers with togarashi and brown sugar soy glaze recipe is brought to you by Chef Rick Gresh.

  • 30 min
  • Serves 4
  • Medium

Ingredients

  • Chicken Skewer

  • Sauce for Chicken Skewer

Directions

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Grilled chicken thigh skewers with togarashi and brown sugar soy glaze is one of the most popular dishes at AceBounce Chicago. This recipe serves 4 people – 16 skewers in total, 4 skewers per person.

How to Prepare the Sauce for Chicken Skewers

  1. Combine all ingredients, bring to a boil and reduce to a simmer.  Reduce mixture by half.
  2. Strain sauce and cool for use later.

How to Prepare the Chicken Thigh Skewers

  1. Skewer approx 3-4 pcs of chicken onto each skewer. 2-3 oz per skewer.
  2. Season the chicken skewers with the togarashi, this can be done 24 hours in advance.
  3. Season chicken with salt and pepper and grill until completely cooked through.
  4. While chicken is cooking, warm the sauce in sauté pan.
  5. Add cooked chicken to sauce and coat generously.
  6. Stack skewers on plate in crisscross pattern, drizzle with more sauce.
  7. Cut the scallions on long bias (see video here) and chill them in ice water. Drain scallions from the ice water and garnish.

Rick Gresh

Earning an Associate Degree in Culinary Arts at the Culinary Institute of America, and then leading the kitchens of many acclaimed restaurants in Chicago, Rick Gresh is one of the most well known figures of Chicago’s restaurant scene.

Currently, Rick Gresh is the the Director of U.S. Culinary Operations for AceBounce and Flight Club Chicago.

Find out more about Rick Gresh reading the interview he gave out to Chef’s Pencil here.

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