Sichuan Chili Crisp Glazed Yakitori (Grilled Chicken Skewers) (Edit recipe)

Super tender, juicy and loaded with flavour, these Sichuan Chili Crisp Glazed Yakitori are a must-try at your next cookout!

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	10 g
Carbohydrates:	9 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	403 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 12

Ingredients

.5 cup Coconut Aminos
2 Tbsp Fly by Jing Xtra Spicy Chili Crisp, plus more to taste
2 Tbsp Rice Vinegar
2 Tbsp Toasted Sesame Oil
2 Tbsp Honey
2 Tbsp Avocado Oil
1 clove Garlic, finely grated
.25 tsp Kosher Salt
.125 tsp Black Pepper, freshly-cracked
2 lb Boneless Skinless Chicken Thigh, cut into 1-inch pieces
1 bunch Green Onion (Scallion), sliced into 1” pieces
8 oz Shishito Peppers

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine the coconut aminos, Sichuan Chili Crisp, vinegar, sesame oil, honey, avocado oil, garlic, salt and pepper. Whisk to combine, taste for seasoning and adjust with chili crisp or honey as desired.
Add the chicken to a large bowl and pour in half of the marinade, reserving the other half. Toss the chicken to coat, cover and refrigerate 1 to 4 hours.
Pour the reserved marinade into a small sauce pan and place over a medium heat. Bring the sauce to a gentle simmer and cook, stirring regularly, until it is syrupy and has reduced in volume by ½, around 7 minutes. Note that it will continue to thicken as it cools. If the glaze becomes too thick, add water one tablespoon at a time until you reach the desired consistency. Transfer the glaze to a bowl and let cool.
Preheat your grill to 475F. If using bamboo skewers, soak them in a bowl of water for 1 hour prior to cooking.
In alternating order, thread the chicken and green onions onto the skewers. Skewer the shishito peppers separately. Transfer the skewers to the grill and cook, undisturbed, until golden brown and light grill marks form, around 4 minutes for the chicken and 3 minutes for the peppers. Flip the skewers and baste the cooked sides with the chili crisp glaze. Once the bottom sides of the skewers are golden brown, flip and glaze the other side. Continue to flip and glaze the skewers until the thickest parts of the chicken register at least 165F, around 15 minutes total for the chicken and 6 minutes total for the peppers. Transfer the skewers to a serving platter and brush once more with the Sichuan Chili Crisp glaze.