Dakkochi (Korean Skewered Chicken) from Closet Cooking
(makes 4 servings)
1 pound chicken breast (cut into bite sized pieces)
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onions (chopped)
1/4 teaspoon pepper
1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.