Korean Chili and Miso Marinated Chicken Skewers

(Toledo News Now) - Recipe Courtesy Flame Asian Tapas Bar and Grill

Makes 4 servings

1 pound boneless, skinless chicken thighs

1 pound thick asparagus stalks, trimmed and cut into 3-inch pieces

1/4 cup honey

1/4 cup mirin

1/4 cup soy sauce

2 tablespoons vegetable oil

1 tablespoon Gochujang chili paste

1 tablespoon yellow miso

1 teaspoon light brown sugar

2 garlic cloves, finely chopped

In a large bowl, whisk the honey, mirin, soy, vegetable oil, Gochujang, miso, brown sugar, and garlis together until well combined.

Lay the chicken thighs on a cutting board and slice them in half crosswise. Toss the chicken pieces in the marinade and refrigerate for at least 30 minutes.

Preheat a grill to medium heat. Using 8 inch wooden skewers soaked in water, or metal skewers, using two skewers per serving, skewer the 2 chicken pieces, alternating with an asparagus spears, skewering the meat and asparagus horizontally (Teppanyaki style). Pour the marinade into a small saucepan and boil for 2 to 3 minutes.

Grill the skewers on one side for about 3 to 4 minutes, until grill marks appear, then flip, and continue grilling until the chicken is cooked through and the asparagus is tender, 3 to 4 minutes more.  Baste the chicken with the cooked marinade as it grills.

Serve with steamed rice.