Grilled Chicken and Shishito Pepper Skewers

A quick marinade does double duty as a dipping sauce in these Asian-inspired grilled chicken skewers. With an indoor grill pan, you can get that delicious charred flavor on the chicken and shishito peppers without leaving the kitchen. Green onions are threaded in between chunks of juicy chicken so that they get soft and caramelized during a quick cook time on a stovetop Square Grill. For a complete meal, serve these skewers with a side of steamed rice so that you can soak up all the sweet and savory sauce.

1 pound chicken thighs, cut into 1-inch pieces

4 cloves garlic, grated

1/2-inch fresh ginger, grated

Fine sea salt

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon lime juice

1 bunch green onions

8 ounces shishito peppers

Coconut oil, melted

Toasted sesame seeds

Combine the chicken, garlic and ginger in a medium mixing bowl. Season with a pinch of salt and set aside.

Place the soy sauce, vinegar, fish sauce, brown sugar and lime juice in a small mixing bowl. Whisk to combine. Add half of the soy mixture to the chicken and stir together. Let marinate for 30 minutes at room temperature. Reserve the other half of the soy mixture for a dipping sauce.

Cut the bottom half of the green onions into 1-inch pieces. Thinly slice the top of the onions and set aside to use as a garnish. Place the shishito peppers in a small bowl and drizzle with enough coconut oil to lightly coat the peppers. Season with a pinch of salt and toss to combine.

Preheat a grill pan over medium heat for 5 minutes. Meanwhile, remove the chicken from the marinade. Thread the chicken pieces onto wooden skewers, alternating with the 1-inch pieces of green onion. Thread the peppers onto separate skewers.

Once the pan is hot, lightly brush the grates with coconut oil. Add the pepper skewers to the grill, cooking on each side until softened slightly and blistered, about 4 minutes per side. Remove and set aside. Add the chicken skewers to the grill, cooking on each side until seared and cooked throughout, about 5 minutes per side.

Garnish skewers with toasted sesame seeds and sliced green onion. Serve with the reserved soy dipping sauce on the side.