In collaboration with
Héloïse Leclerc, Foodista en mission

2-4 Portions
2h Brining
25 min Prepping
10 min Cooking
Recipe Easy



A package of 8 Exceldor chicken thighs On sale
  • 12-15 bamboo or metal skewers
  • 1 zucchini, cut in dice of around 2 cm
  • The white and pale green parts of 5 green onions, cut in 2 cm pieces
  • Variations: sliced Paris mushrooms, green pepper, Spanish onion, etc.


  • 1 tbsp. (15 ml) dark soy sauce (optional)
  • ¼ cup (60 ml) maple syrup
  • ½ cup (125 ml) sake
  • ½ cup (125 ml) soy sauce
  • ¼ cup (60 ml) mirin (replace with an equivalent amount of maple syrup as needed)


  • Bicolour sesame seeds
  • Sesame oil to taste
  • Nuoc Cham dipping sauce


Click the steps to erase them.

  1. Combine all of the liquid marinade ingredients in a dish suited for refrigeration. Chill a few spoonfuls of marinade in the refrigerator and use it to baste the brochettes during cooking.
  2. Slice the thighs into strips about 1 cm wide and place them in the marinade. Marinate at least 2 hours, or overnight for a more pronounced flavour.
  3. If using bamboo skewers, soak them in water at least 2 hours before starting to assemble the kebabs.
  4. Make the kebabs by alternating between pieces of chicken and vegetables.
  5. Place the rack at the top of the oven and preheat to broil. Arrange the kebabs on a baking sheet lined with foil.
  6. Bake for 4 minutes, baste with marinade (reserved in step 1) and bake 4 more minutes. Depending on the size of your chicken strips, some extra time might be needed, so check doneness before serving.
  7. To serve, sprinkle the kebabs with the bicolour sesame seeds and accompany them with Nuoc Cham dipping sauce lightly seasoned with sesame oil.