Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

5 from 8 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, 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℉). Place the skewers on the grill, cover, and cook for 8 to 10 minutes, flipping every 3 to 4 minutes, until 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!