Spicy-Sweet Umami Black Garlic Chicken Skewers with Miso-Lime Glaze

Instructions

1. 1

   Cut chicken thighs into 1-inch cubes. Place in a mixing bowl.

   ~5 min
2. 2

   In a separate small bowl, mash the black garlic cloves into a paste. Add gochugaru, soy sauce, honey, sesame oil, rice vinegar, and grated ginger. Whisk until well combined.

   ~5 min
3. 3

   Pour the black garlic marinade over the chicken. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

   ~30 min
4. 4

   While the chicken marinates, prepare the glaze. In a small saucepan, combine white miso paste, lime juice, and water. Whisk over low heat until smooth and slightly thickened, about 3 minutes. Remove from heat and set aside.

   ~5 min
5. 5

   Soak wooden skewers in water for at least 20 minutes to prevent burning. Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece.

   ~10 min
6. 6

   Preheat your grill to medium-high heat. Grill the chicken skewers for 4-6 minutes per side, or until cooked through and lightly charred. Brush with some of the miso-lime glaze during the last minute of grilling.

   ~12 min
7. 7

   Remove skewers from grill and let rest for 2 minutes. Drizzle with the remaining miso-lime glaze. Garnish with sliced green onions and toasted sesame seeds.

   ~5 min