Asian Barbecue Skewers

Asian Barbecue Skewers


2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/3 cup packed brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 cup thinly sliced scallions
1 tablespoon toasted sesame seeds (optional)

Cut each thigh into 4 pieces about 1 1/2 inches thick.  Thread chicken onto 7 inch long skewers, folding thinner pieces, if necessary.  Place skewers into slow cooker, laying as flat as possible.

Combine soy sauce, brown sugar, oil and garlic in small bowl.  Reserve 1/3 cup sauce; set aside.  Pour remaining sauce over skewers.  Cover; cook on LOW 2 hours.  Turn skewers over and cook 1 hour longer.

Transfer skewers to serving platter.  Discard cooking liquid.  Spoon on reserved sauce and sprinkle with sliced scallions and sesame seed, if desired.

Makes 4 to 6 servings.