Chicken Teriyaki Skewers

🧂 Ingredients

• ¼ cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon ginger

  (fresh, peeled, and chopped - or ginger paste - or use 1 teaspoon dried or ground ginger)
• 1 tablespoon garlic

  (fresh, minced garlic clove - or use 1 teaspoon garlic powder)
• 2 tablespoon green onion

  (chopped - optional)
• 2 lbs chicken thighs

  (boneless, skinless - trimmed and cut into bite-sized pieces)
• 2 tablespoon cornstarch

  (optional)
• ½ cup teriyaki sauce

  (optional)

Instructions

• 1 Whisk ¼ cup soy sauce, 2 tablespoon rice vinegar, 2 tablespoon green onion, 1
  tablespoon ginger , 1 tablespoon brown sugar, and 1 tablespoon garlic together
  in a small mixing bowl until well combined.
• 2 Add the 2 lbs chicken thighs and turn the meat until it's well coated.
• 3 Marinate in the refrigerator for at least 2 hours.
• 4 Remove the marinated chicken teriyaki from your fridge, uncover, and add the
  optional 2 tablespoon cornstarch. Stir to mix until everything is evenly
  distributed.
• 5 Place the chunks of chicken onto skewers. You can then strain the leftover
  marinade into a saucepan and bring it up to boil to make the glaze, or use the
  optional ½ cup teriyaki sauce.
• 6 Preheat your grill to medium-high heat. Once hot, grill the skewers, brushing
  them with the glaze or teriyaki sauce, for about 4-5 minutes per side (or until
  the internal temperature reads 165°F / 74°C).
• 7 Remove the skewers from the grill and serve immediately.

Nutrition Info