Instructions
- In a large bowl whisk the marinade ingredients. Transfer ½ cup of the marinade to small bowl and set aside to use as a glaze when the food comes off the grill. Add the chicken pieces to the remaining marinade in the large bowl and toss to coat well. Cover and refrigerate for 1 to 2 hours.
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the grill for direct cooking over medium heat 350° to 450°F and preheat the grill pan.
- Prepare the grill for cooking over medium heat 400°F and preheat the grill pan.
- Thread the chicken pieces onto skewers, leaving space between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl.
- Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with the salt and pepper.
- Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed, until firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.
- Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.
- Brush the cooking grates clean. Grill the chicken over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.
Marinade
Special Equipment
- metal or bamboo skewers
- perforated grill pan
Take your grill anywhere
Fire up your grill
