Ingredients
2 lbs. chicken thighs (or breasts) cut into 1″ cubes
Teriyaki Sauce/Marinade:
2 tbsp cornstarch
1 cup water
1/3 cup brown sugar
1/3 cup soy sauce *low sodium recommended
2 cloves garlic minced
1 tbsp rice vine vinegar
1/2 tbsp fresh ginger minced
1 tbsp honey
1/2 tsp sesame oil
8 skewers
Optional Topping:
sesame seed
chopped green onion
Directions
Make the sauce first: Combine the cornstarch and water in a small bowl. In a medium saucepan, add the remaining ingredients and the cornstarch/water mixture. Stirring frequently, bring the sauce to a simmer. Cook until the sauce thickens slightly. The sauce will be dark brown. Once sauce has thickened, remove from heat and allow to cool completely. (place in refrigerator to speed up the process)
Once the sauce is completely cooled, place the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken. Marinate the chicken in the refrigerator for at least 30 minutes. Set the remaining sauce aside for later.
When the chicken has finished marinating, place your chicken on skewers and heat the grill over medium heat.
Once the grill is hot, place skewers on a lightly oiled grill. Turn skewers every 3-4 minutes until chicken is cooked (internal temperature of 165 degrees), about 20-30 minutes. During the last few turns, baste with remaining teriyaki sauce.
Remove skewers from grill and serve with chopped green onion and a sprinkling of sesame seeds (optional).
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