Ingredients:
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths
Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths
Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.
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