Grilled Chicken Skewers with Savory Scallion, Salt, and Sansho Sauce

Name: Grilled Chicken Skewers with Savory Scallion, Salt, and Sansho Sauce
Yield: Makes 6 skewers
Ingredients: 1 boneless, skinless chicken breast (about 8 oz / 225 grams); 10 -inch piece of scallion (about 25 cm); 1 tablespoon plus 1 teaspoon toasted sesame oil; 1/2-1 teaspoon salt; 1 tablespoon lemon juice (optional); Ground sansho pepper, to taste (optional)

･firststar @cook_40025443

I topped grilled chicken skewers with my favorite scallion, salt, and sansho pepper sauce. I wanted some grilled chicken as a snack to go with beer. Adding lemon to the scallion, salt, and sansho sauce made it even more refreshing. This sauce, which I’ve also used with avocado, works great with smashed cucumbers, chilled tofu, boiled bean sprouts, and more!

･firststar @cook_40025443

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Ingredients

Makes 6 skewers

1boneless, skinless chicken breast (about 8 oz / 225 grams)
10-inch piece of scallion (about 25 cm)
1 tablespoonplus 1 teaspoon toasted sesame oil
1/2-1 teaspoonsalt
1 tablespoonlemon juice (optional)
Ground sansho pepper, to taste (optional)

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Steps

1

Cut the chicken breast into cubes about 3/4 inch (2 cm) on each side. You should get about 30 pieces.
2

Thread 5 pieces of chicken onto each skewer.
3

Grill the skewers on low heat in a fish grill or broiler for 12–15 minutes, turning as needed. (If using an induction cooktop, keep the heat low to prevent the skewers from burning.)
4

While the chicken cooks, make the scallion, salt, and sansho sauce. Finely chop the scallion. In a bowl, combine the scallion with the sesame oil, salt, lemon juice, and sansho pepper. Mix well and let the flavors blend. (Adjust the seasoning to your taste.)
5

Place the cooked chicken skewers on a plate and top with the sauce from step 4. Sprinkle with extra sansho pepper if you like.
6

You can also cook the chicken in a skillet without skewers. This recipe works well with chicken thighs, gizzards, or wings too. Thank you to everyone who has tried it!
7

Note: If the scallion is too pungent (especially in winter), soak it in water or microwave it for a few seconds, or let it sit longer in the sauce to mellow the flavor. Usually, this isn’t necessary outside of winter, but just in case.
8

I love using Yakumaya Isogoro brand ground sansho pepper. Even a small amount has a strong numbing effect, but the aroma and flavor are outstanding.
9

This recipe was inspired by my “Avocado with Scallion, Salt, and Sansho Sauce (Recipe ID: 17407046).”
10

I also mixed the sauce with boiled bean sprouts. In that case, use a little more salt and sansho to taste.
11

It’s delicious on boiled udon noodles too!
12

Try it mixed with cooked squid and a sprinkle of ground sesame seeds.