Grilled Chicken Teriyaki Skewers

🧂 Ingredients

• 2 lbs Chicken Thighs

  cut into 1-inch cubes
• 1 cup Water
• 2 tbsp Cornstarch
• 1/3 cup Brown Sugar
• 1/3 cup Soy Sauce
• 1 tsp Minced Garlic
• 2 tsp Minced Ginger
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tsp Sesame Oil
• Chopped Green Onion

  for garnish
• Sesame Seeds

  for garnish

Instructions

• 1 Cut chicken thighs into 1-inch cubes, discarding large pieces of fat.
• 2 In a bowl, combine cornstarch and water; whisk until smooth.
• 3 Add brown sugar, soy sauce, minced garlic, ginger, rice vinegar, honey, and
  sesame oil to the bowl. Whisk to combine.
• 4 Heat the marinade over medium heat until it slightly thickens. Let it cool to
  room temperature.
• 5 Divide the marinade in half. Use one half for marinating the chicken and the
  other half for basting.
• 6 Marinate the chicken in a sealed container or zip lock bag with half of the
  marinade. Refrigerate for at least 4 hours, preferably overnight.
• 7 Soak skewers in water a few hours before grilling.
• 8 Thread the marinated chicken onto the skewers.
• 9 Preheat the grill to medium heat. Grill the skewers, turning often.
• 10 Once the chicken starts to brown, baste with the reserved marinade every 5
  minutes.
• 11 Grill until chicken reaches an internal temperature of 165°F.
• 12 Garnish with chopped green onion before serving.

Nutrition Info