Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle Recipe

Make the sesame-citrus sprinkle :

• Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Make the chicken kebabs :

• Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
• Transfer 1/4 cup mixture to a large resealable plastic bag.
• Working one at a time, slice chicken thighs in half lengthwise.
• Add to bag with marinade and massage marinade into chicken.
• Chill at least 2 hours or up to 12 hours.
• Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes.
• Remove glaze from heat.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
• Oil grates.
• Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape.
• Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes.
• Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer.
• Serve chicken topped with sesame-citrus sprinkle.
• Do Ahead
• Glaze can be made 12 hours ahead.
• Let cool; cover and chill.
• Bring to room temperature before using.