Chicken and Mushroom Skewers with Sansho Salt

Grilled skewers are quintessential summer – whether with chicken, vegetables or a combination of both. This simple marinade calls for a touch of honey to balance the umami, and a finishing sprinkle of Sansho Salt brings a bright, citrusy tingle. An easy recipe to riff on, all summer long.

Recipe and photo by: The JSC Kitchen

Process

In a large bowl, combine honey, rice vinegar, soy sauce, garlic, kosher salt and pepper to create a simple marinade. 

Cut chicken, mushrooms and the white parts of the green onions to roughly equal sizes (set aside the green parts and thinly slice for finishing). Add to the bowl with the marinade and mix well. Let sit in the marinade for 10-15 minutes.

Give your grill time to heat up, either with coals or wood, before placing the skewers on high, but indirect heat. Rotate regularly to cook the chicken through. Once cooked through, move the skewers over direct heat to quickly char before removing. 

Top with a green onions and a generous sprinkle of Sansho Salt before serving.