Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

5 from 11 votes

Prep Time25

Cook Time55

Marinating Time2 30

Course: Main Course

Servings:

1/4 cup coconut aminos
2 tablespoons ketchup
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons toasted sesame oil
1/2 teaspoon tapioca starch
1/4 cup chicken broth
1 tablespoon avocado oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs, excess fat trimmed and cut into 1-inch cubes (6 to 8 thighs)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

2 tablespoons avocado oil
2 garlic cloves, minced
1 teaspoon peeled and finely grated ginger (from about 1/2-inch knob ginger)
1 cup thinly sliced green onions, thinly sliced on the diagonal, dark green parts separated
1 cup white jasmine rice
1½ teaspoons kosher salt
1¾ cups chicken or vegetable broth

In a small mixing bowl, whisk together the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, tapioca starch, and chicken broth until combined. Set aside.
Heat the oil in a small saucepan set over medium heat. Once hot, add the garlic, ginger, and red pepper flakes. Cook, stirring, for about 1 minute, being careful not to burn.
Add the coconut aminos mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 4 minutes. Remove from the heat and set aside to cool.
In a large bowl, add the chicken, salt, and pepper. Once the sauce has cooled, add 1/4 cup to the chicken, cover, and marinate in the refrigerator for at least 1 hour or up to overnight, reserving the remaining sauce for serving.

When the chicken has 20 to 30 minutes left to marinate, soak the wooden skewers in water to prevent burning on the grill. You can also begin to make the rice. Heat the oil in a medium pot with a tight-fitting lid set over medium heat. Add the garlic, ginger, and green onions and cook, stirring, for 1 to 2 minutes, until fragrant.
Add the rice and cook, stirring, until lightly toasted and fragrant, about 4 minutes.
Add the salt and broth and stir to combine. Increase the heat to medium-high and bring rice to a boil, 2 to 3 minutes. Once boiling, reduce the heat to a simmer. Cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let steam, covered, for an additional 10 minutes. Remove the lid and fluff rice with a fork.

While the rice sits, preheat the grill to medium-high heat (about 400℉). Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking. Place the skewers on the grill, cover, and cook for 8 to 10 minutes, flipping every 3 to 4 minutes, until the chicken is cooked through and nice grill marks have formed.
Transfer the cooked chicken skewers to a tray. Brush the remaining sauce over the skewers on all sides.
Stir the remaining green onions into the rice and fluff with a fork. Garnish the skewers with green onions and sesame seeds. Enjoy!