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Grilled Teriyaki Kabobs

ChickenGrillJapanese

Time: 30 minutes

Yield: 6 servings

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About

Why do takeout when you can do it better at home? These mouthwatering Grilled Teriyaki Kabobs are a quick and easy weeknight meal that you will be craving again by the weekend! Chunks of chicken are marinated for a bit to absorb all that terrific teriyaki sauce and then are basted again once those sticks-of-joy hit the grill. And when you are in control, you can add more of that tantalizing sauce to make Grilled Teriyaki Kabobs just how you want them. Take a stab at taking back control of your dinner and you will love the freedom found in making it your own! Grill on!

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Ingredients

  • 2 tablespoons cornstarch
  • 1 cup water
  • 1/4 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 2 pounds chicken breast, boneless and skinless, cut into 1-inch-thick cubes
  • olive oil, to taste, for oiling the grill grates
  • sesame seeds, to taste, for garnish
  • green onions, to taste, sliced, for garnish

Directions

Step 1 -If using wooden skewers, be sure to soak them in water, about 30 minutes-1 hour.

Step 2 -In a small bowl, add the cornstarch and the water and stir to combine.

Step 3 -In a medium saucepan over medium heat, add the cornstarch slurry, the brown sugar, the soy sauce, the garlic, the rice vinegar, the ginger, the honey, and the sesame oil and bring to a simmer, stirring frequently. Cook until it lightly thickens and becomes dark brown.

Step 4 -Transfer the saucepan from the heat and let the sauce cool completely.

Step 5 -In a large, resealable plastic bag, add the cubed chicken and 1/2 of the sauce, seal, and gently shake to coat.

Step 6 -Place the plastic bag in the refrigerator and marinate for at least 30 minutes and up to overnight. Reserve the remaining sauce for basting.

Step 7 -Use the olive oil to lightly oil the grill grates and heat the grill to medium.

Step 8 -Slide the marinated chicken onto the prepared skewers.

Step 9 -Grill the chicken skewers, turning them about every 3-4 minutes, until the meat reaches an internal temperature of 165 degrees F, about 20-30 minutes. During the last few turns, use a heatproof basting brush to coat the remaining sauce all over the kabobs.

Step 10 -Garnish the kabobs with the sesame seeds and the green onions and serve.

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