Add these Asian-inspired chicken kebobs to your dinner menu. This recipe is nothing short of fun, savory and yummy. And one you can easily create and enjoy all year long. Ingredients For the chicken: 2 lbs chicken thighs (boneless skinless) 1 onion 1 green pepper olive oil wooden skewers soaked in water, 20-30 mins For the marinade: ¾ cup rice cooking wine ¾ cup water 1½ cups mirin 1½ cups soy sauce 2 scallions (green parts, finely sliced) 2 Tbsp light brown sugar Preparation For the marinade: Combine marinade ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the sauce has reduced by half. Stir occasionally. Remove from heat and let it cool down. Divide sauce into half, reserve for serving. For the chicken skewers: Cut chicken into approximately 1” pieces, marinate in half of the sauce mixture for 45-60 minutes. Quarter onion and cut green pepper into 1” pieces. Fold chicken piece in half, then insert skewer through chicken, followed with a vegetable piece (or two), then another chicken piece, then another vegetable piece until each skewer has about 5-6 pieces of chicken. Feel free to add as many veggies as desired. Brush chicken skewers with olive oil. Brush the WIRE RACK with olive oil and then place the chicken skewers on top. Place the ENAMEL TRAY under the WIRE RACK to catch drippings. Press the Airfry/Broil/Combo button 4 times (COMBO 1). Set dial for 15 minutes. Press Start. Remove chicken from oven, flip over and baste with the same marinade sauce. Place into oven. Press Airfry/Broil/Combo 4 times (COMBO 1). Set dial for 10 minutes. Press Start. Serve with reserved sauce and enjoy!
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