Easy Eats : Main Ingredient : Chicken and Poultry : Teriyaki Chicken Skewers

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Easy Eats > Main Ingredient : Chicken and Poultry > Teriyaki Chicken Skewers

Teriyaki Chicken Skewers


Boneless, skinless chicken thighs are paired with teriyaki glaze and grilled. Can be served as appetizers or as main course. So easy, so delicious, so versatile.

SERVES: 8
PREP TIME: 20 Minutes
COOK TIME: 15 Minutes

Ingredients

8 Skewers
40 - 53 oz. Boneless, Skinless Chicken Thighs
2, 12 oz. bottles Teriyaki Baste and Glaze
3 Green Onions, sliced
1 Tbsp + 1 tsp. (for garnish) Sesame Seeds

Directions

	Step 1: If using wooden skewers, soak in water for 10 minutes (while prepping the chicken) to avoid burning on grill or in grill pan. Preheat grill to medium high or get grill pan ready.

	Step 2: Prepare chicken by trimming excess fat and cutting into medium-sized chunks (roughly 1 1/2 inch to 2 inch chunks/strips) Place cut up chicken into a 1 gallon plastic zip top bag. Put 2 of the sliced green onions, 1 Tbsp. of the sesame seeds and entire contents of one of the bottles of teriyaki into the zip top bag with the chicken.

	Step 3: Close bag tightly and move contents around to ensure that the teriyaki glaze, green onions, and sesame seeds are evenly distributed over the chicken. Refrigerate for 10-15 minutes. Longer is okay, too, but not necessary since this glaze is thick and does a nice job sticking to and imparting flavor on the chicken during the grilling process.

	Step 4: Thread the chicken onto skewers, being careful to have them touch, but not to push the pieces together too tightly - if they are too tightly packed together, the part closest to the skewer will have a hard time cooking. Discard any extra sauce in bag. Place the skewers on a medium-high grill or grill pan. Turn the skewers 3 times - about every 5 minutes. They are done when internal temperature reaches 160 degrees F. Garnish with remaining sliced green onions and sesame seeds and serve with more heated teriyaki glaze to dip, if desired.

	Step 5: If serving as an appetizer, this recipe will feed 8-10 people. If serving as a main dish, this recipe will feed 4-6 people - serve with brown rice and a fresh vegetable rated best today.