Chicken Shishito Pepper Skewers

Ingredients

• ¼ cup clementine juice (1-2 clementines)
• ½ cup low sodium soy sauce
• ¼ cup mirin
• 1 teaspoon ground ginger
• 1 teaspoon clementine zest
• 2 teaspoon garlic, grated
• 2 tablespoons sugar
• salt and pepper to taste
• 1½ pounds chicken tenderloins
• 20 clementine segments (about 2 clementines)
• 10 shishito peppers
• sesame seeds

Directions

1. 1
   If using wooden skewers, soak them in water for 30 minutes before cooking.
2. 2
   Place clementine juice, soy sauce, mirin, ginger, zest, garlic, and sugar in a small sauce pan. Bring mixture to a boil over medium heat, stirring occasionally to dissolve sugar. Remove from heat and add salt and pepper to taste.
3. 3
   Cut each tenderloin piece into two pieces. Thread each skewer with a piece of chicken, a clementine segment, a shishito pepper, another clementine segment, and a piece of chicken.
4. 4
   Brush each completed skewer with sauce. Heat grill or grill pan over high heat and brush with vegetable oil. Grill each side of the skewers for 3-5 minutes. Remove skewers from heat and brush again with sauce.
5. 5
   Sprinkle skewers with sesame seeds before serving.

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