Teriyaki Chicken Skewers
Marinated chicken, grilled into perfection, finish with glossy teriyaki sauce.
Equipment
- Saucepan
- Whisk
- cutting board
- knife
- Pastry brush
- Mixing bowls
- Bamboo skewers
- Grill pan
Ingredients
- 1 pound chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 3 tablespoon oyster sauce
- 4 garlic cloves, minced
- 1 inch size ginger, minced
- 2 tablespoon light brown sugar
- 2 tablespoon honey
- 1/2 teaspoon red chili pepper flakes
Instructions
- Make the slurry, combine water and cornstarch, stir until the cornstarch dissolved. Set aside
- In a bowl, combine soy sauce, apple cider vinegar, balsamic vinegar, oyster sauce, ginger, garlic, brown sugar, honey, and chili flakes. Stir to combine
- In a saucepan, add the sauce and slurry, stir until the sauce thickened, about 2 minutes.
- Reserve 2 tablespoons of thickened sauce for braising later.
- Pour the sauce over chicken, marinate for 30 minutes. Meantime, soak the skewers in water for at least 5 minutes before grilling the chicken.
- Thread the marinated chicken on the skewers. Heat a grill pan with oil. Add the chicken and grill for 2-3 minutes on each side or until fully cooked (165ºF inside temperature) and you see grill marks.
- Baste (or brush) the reserved sauce onto the chicken before serving. Garnish with green onions.
Notes
- If you have time, marinate the chicken overnight.
- You can also use sliced beef or pork meat.
- Some Asian coleslaw is always nice to have as a side dish.
- Don't forget to soak the skewers in water to prevent them from burning when it's time to grill the chicken.
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