Best Chicken Teriyaki Skewers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TERIYAKI SESAME CHICKEN SKEWERS



Teriyaki Sesame Chicken Skewers image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 24 servings

Number Of Ingredients 8

15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds boneless, skinless chicken thighs
1 tablespoon sesame seeds, toasted
1 cantaloupe half filled with melon balls, optional

Steps:

  • Soak bamboo skewers in water for 1 hour to keep from burning later.
  • Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees F.
  • Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

Nutrition Facts : Calories 57 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 0 grams

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH



Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Soak bamboo skewers in water.
  • Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
  • Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
  • Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
  • Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g

TERIYAKI CHICKEN THIGH SKEWERS



Teriyaki Chicken Thigh Skewers image

These chicken thigh skewers come together so quickly that you'll have dinner on the table in no time at all. Prep the day before, and dinner will be ready in 20 minutes. Serve over rice with some green veggies on the side for a complete meal.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 2h40m

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
¼ cup pineapple juice
3 tablespoons pineapple juice
¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons hot honey (such as Mike's Hot Honey®)
2 cloves garlic, minced
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground ginger
2 tablespoons cornstarch
1 pound skinless, boneless chicken thighs, cut into strips
salt and ground black pepper to taste

Steps:

  • Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
  • Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place chicken skewers on the prepared baking sheet.
  • Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 42.5 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.1 g, SaturatedFat 3.3 g, Sodium 1073.4 mg, Sugar 36.6 g

GRILLED TERIYAKI CHICKEN THIGH SKEWERS



Grilled Teriyaki Chicken Thigh Skewers image

You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

½ cup water
2 ½ tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
2 teaspoons agave nectar
1 large garlic clove, finely minced
½ teaspoon freshly grated ginger
1 tablespoon tapioca flour
2 tablespoons cold water
1 ¼ pounds skinless, boneless chicken thighs, cut into strips

Steps:

  • Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
  • Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
  • Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
  • Thread chicken strips onto skewers.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.3 g, Protein 22.7 g, SaturatedFat 3.9 g, Sodium 522.2 mg, Sugar 12.1 g

GRILLED CHICKEN TERIYAKI SKEWERS



Grilled Chicken Teriyaki Skewers image

I finally found mirin at the local T & T supermarket, it's a mild tasting rice wine. These are tasty and really easy to put together. You can also do these kabobs in the oven.

Provided by Semra22

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup soy sauce
1/3 cup mirin (can substitute dry sherry)
2 tablespoons sugar
1 garlic clove, chopped
1/2 teaspoon ground ginger

Steps:

  • Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
  • Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
  • To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY



Teriyaki Chicken Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, soy sauce, brown sugar, sesame seed, green onion, pineapple, bamboo skewer

Provided by Tasty

Categories     Lunch

Yield 4 skewers

Number Of Ingredients 7

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seed
¼ cup green onion, chopped
1 pineapple, diced into 1-inch cubes
4 skewers bamboo skewer, soaked in water for 20 minutes

Steps:

  • Preheat grill to medium heat.
  • Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
  • Chill and marinate for at least 2 hours.
  • Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
  • Repeat with the remaining chicken, pineapple, and skewers.
  • Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
  • Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 46 grams, Fat 10 grams, Fiber 2 grams, Protein 32 grams, Sugar 38 grams

SESAME TERIYAKI SKEWERS (CHICKEN ON A STICK)



Sesame Teriyaki Skewers (Chicken on a Stick) image

Great for a low-carb snack. I make this up fairly regularly, and just keep it in the fridge for when I need something, but it's just not meal time yet. I left the Bamboo skewers out of the recipe list, and the prep time includes 1 hour of marinading...

Provided by Big Mike2

Categories     Lunch/Snacks

Time 2h

Yield 24 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken thighs
1 tablespoon sesame seeds, toasted
15 ounces teriyaki sauce
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juice of
1 tablespoon Splenda granular (sugar substitute)

Steps:

  • Soak bamboo skewers in water for 1 hour to keep from burning later.
  • Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken.
  • Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees F.
  • Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
  • Place in oven and bake for about 30 minutes, or until fully cooked through.
  • Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 93.7, Fat 5.1, SaturatedFat 0.9, Cholesterol 31.5, Sodium 717.1, Carbohydrate 3, Fiber 0.1, Sugar 2.6, Protein 8.6

CHICKEN TERIYAKI SKEWERS



Chicken Teriyaki Skewers image

Great served with rice as a main course or use as appys with dipping sauce. Soak the skewers while the chicken is marinading to save time. These go very quickly on an indoor grill but are equally as good done outdoors. Cooking time includes marinading time.

Provided by LAURIE

Categories     Chicken Breast

Time 1h

Yield 6-12 serving(s)

Number Of Ingredients 9

2 garlic cloves, peeled, mashed and finely chopped
1/2 teaspoon salt
1/2 tablespoon soy sauce
1/2 teaspoon fresh ginger, peeled and minced
1 tablespoon lemon juice
5 teaspoons honey
1 tablespoon white wine vinegar
1 lb chicken tenders (about 12)
12 wooden skewers

Steps:

  • Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
  • Mix mashed garlic with salt.
  • Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
  • Pour into sealable plastic bag and add chicken tenders.
  • Seal and marinate for 30 minutes.
  • Shake bag to spread marinade to all parts of chicken tenders.
  • Thread tenders on skewers.
  • Grill for 10-15 minutes or until chicken is cooked through.

TERIYAKI CHICKEN AND MUSHROOM SKEWERS RECIPE BY TASTY



Teriyaki Chicken And Mushroom Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, soy sauce, honey, sesame seed, spring onion, mushroom, bamboo skewer

Provided by Evelyn Liu

Categories     Dinner

Yield 6 servings

Number Of Ingredients 7

1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2cm) pieces
⅓ cup soy sauce
⅓ cup honey
2 tablespoons sesame seed
1 cup spring onion, chopped
mushroom, halved, as needed
6 skewers bamboo skewer, soaked in water

Steps:

  • In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
  • On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
  • On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
  • Enjoy!

Nutrition Facts : Calories 225 calories, Carbohydrate 21 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, Sugar 19 grams

TERIYAKI SESAME CHICKEN SKEWERS



Teriyaki Sesame Chicken Skewers image

Make and share this Teriyaki Sesame Chicken Skewers recipe from Food.com.

Provided by Marie

Categories     Chicken Thigh & Leg

Time 1h

Yield 15 skewers

Number Of Ingredients 8

15 (8 inch) bamboo skewers
8 ounces teriyaki sauce
3 tablespoons sesame oil
1 minced garlic clove
1/2 lemon, juice of
1 1/2 teaspoons sugar
1 lb boneless skinless chicken thighs
1 tablespoon sesame seeds, toasted

Steps:

  • Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
  • Mix all marinade ingredients together in a container large enough to hold all of the chicken.
  • Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
  • Preheat oven to 375°.
  • Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
  • Place in oven and bake for about 30 minutes, or until fully cooked through.
  • Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 78.7, Fat 4.2, SaturatedFat 0.7, Cholesterol 25.2, Sodium 610.3, Carbohydrate 3.2, Fiber 0.1, Sugar 2.5, Protein 7

TAMARIND "TERIYAKI" CHICKEN SKEWERS



Tamarind

Provided by Jessica Goldman Foung

Categories     Chicken     Poultry     Low Sodium     Dinner     Healthy     Advance Prep Required     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

1 tablespoon tamarind paste (or substitute with pomegranate molasses)
1 tablespoon dark brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons molasses
1/4 teaspoon garlic powder
3 garlic cloves, diced
3/4 cup water plus 2 tablespoons
1 tablespoon cornstarch
2 teaspoons sesame oil
8 boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Bamboo skewers
White toasted sesame seeds, for garnish
2 green onions, thinly sliced (everything but the bulb), for garnish

Steps:

  • In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
  • In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
  • In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
  • Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.

TERIYAKI CHICKEN-WING AND VEGETABLE SKEWERS



Teriyaki Chicken-Wing and Vegetable Skewers image

Food clings well to both single- or double-pronged bamboo or wooden skewers, so you can use either for this recipe. They must both be soaked in cool water for half an hour before grilling to avoid catching fire.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 17

1/2 cup low-sodium soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons sugar
2 teaspoons grated peeled fresh ginger (from a 1-inch piece)
2 teaspoons grated garlic (from 2 cloves)
Coarse salt and freshly ground pepper
8 whole chicken wings (about 1 3/4 pounds)
1 Japanese eggplant, cut into 3/4-inch rounds
1 bunch scallions (about 8), white and light-green parts only, cut into 3-inch pieces
8 shiitake mushrooms, stems removed
16 shishito peppers
2 bunches enoki mushrooms (3 1/2 ounces each), woody bottoms removed, cut crosswise into 1 1/2-inch pieces
3 slices bacon, halved crosswise, then lengthwise
12 ounces thick asparagus, trimmed and cut into 3-inch pieces
Safflower oil, for brushing
Toasted sesame seeds, lemon wedges, and flaky sea salt, such as Maldon, for serving

Steps:

  • Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
  • Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
  • Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.

PARTY PERFECT TERIYAKI CHICKEN SKEWERS



Party Perfect Teriyaki Chicken Skewers image

It has apricot jam and soy sauce? It works! Juicy cubes of fresh pineapple would be a delightful addition to these flavorful skewers.

Provided by College Girl

Categories     Lunch/Snacks

Time 15m

Yield 6 skewers, 4-6 serving(s)

Number Of Ingredients 8

1/4 cup soy sauce
1/3 cup brown sugar, packed
2 teaspoons apricot jam
1 1/3 teaspoons ground ginger
2 garlic cloves, pressed
2 chicken breasts, boneless skinless cut into 1-inch lengths
8 green onions, cut into 1-inch lengths
6 -8 skewers, soaked in water

Steps:

  • Whisk together soy sauce, brown sugar, jam, ginger, and garlic in a shallow bowl. Add chicken to sauce; toss to coat.
  • Cover and refridgerate for one to 8 hours, stirring occasionally.
  • Alternate chicken and onions on skewers, reserving marinade.
  • Broil for 10 minutes, or until chicken is cooked through, turning several times and basting with reserved marniade. Discard any remaining marinade.

TERIYAKI CHICKEN HORS D'OEUVRE SKEWERS



Teriyaki Chicken Hors D'oeuvre Skewers image

From the Brook Lodge in Michigan. You can get the chicken ready in advance and broil them at the last minute.

Provided by Oolala

Categories     Chicken

Time 5h20m

Yield 10 serving(s)

Number Of Ingredients 9

2/3 cup soy sauce
1/4 cup sherry wine
3 tablespoons sugar
1/2 teaspoon gingerroot, grated
1/2 lemon, juice of
1 garlic clove, finely chopped
1 lb chicken cutlet
pineapple chunk
1/2 cup butter, melted

Steps:

  • Cut chicken in pieces 1" X 2" X 1/4" thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
  • Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
  • Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.

TAMARIND "TERIYAKI" CHICKEN SKEWERS



Tamarind

Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the local takeout is now out of the question. So, to meet my cravings, I let go of the original dish and focused on finding a substitute with a similar color, thick coating, and unique flavor. The low-sodium answer lay in tamarind paste-a sweet and tart concentrate made from tamarind seed pods. It is popular in Indian, Middle Eastern, and East Asian cuisines, and can even be found in Worcestershire sauce. Its acidic properties help tenderize meat, and in Ayurvedic medicine it is said to have heart-protecting properties. Or in Western medicine speak, it may help lower bad cholesterol. While it is no teriyaki, this tamarind sauce sure makes a convincing look-alike. The savory sweetness of the tamarind will delight your palate. If you have any leftover herbs in your kitchen, like mint, cilantro, or even some green onion, dice and sprinkle them over the chicken at the end for some extra color and cool flavor. And to make a traditional bento presentation, serve with a slice of orange and crisp lettuce salad. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the..."); }); } */

Provided by @MakeItYours

Number Of Ingredients 13

1 tablespoon tamarind paste (or substitute with pomegranate molasses)
1 tablespoon dark brown sugar
2 teaspoons unseasoned rice vinegar
2 teaspoons molasses
1/4 teaspoon garlic powder
3 garlic cloves, diced
3/4 cup water plus 2 tablespoons
1 tablespoon cornstarch
2 teaspoons sesame oil
8 boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Bamboo skewers
White toasted sesame seeds, for garnish
2 green onions, thinly sliced (everything but the bulb), for garnish

Steps:

  • + In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
  • + In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
  • + In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
  • + Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
  • + sodium count:
  • Tamarind paste: 20mg per ounce depending on brand; Molasses: 10mg per 1 tablespoon; Chicken thigh (with skin): 87mg per 1/4 pound
  • Nutritional analysis provided by
  • Sodium Girl's Limitless Low-Sodium Cookbook
  • Reprinted with permission from the publisher, Houghton Mifflin Harcourt. From Sodium Girl's Limitless Low-Sodium Cookbook: How to Lose the Salt and Eat the Foods You Love by Jessica Goldman Foung. Copyright © 2013 by Jessica Goldman Foung; cover and interior photography copyright © 2013 by Matt Armendariz. Published by John Wiley & Sons, Inc.

TERIYAKI CHICKEN SKEWERS



TERIYAKI CHICKEN SKEWERS image

Categories     Chicken

Number Of Ingredients 5

Bamboo skewers
1 lb chicken
pickled ginger flakes (you can find this in a jar whever sushi ingredients are)
1/2 c soy sauce
3 tbsp sugar.

Steps:

  • Preheat oven to 350 degrees Slice chicken into 1/2 inch thick strips. Skewer each chicken strip and lay on an oven ready dish. Combine soy sauce and sugar until sugar is dissolved. Add 2-3 ginger flakes to each skewer, and pour soy sauce mixture over the entire batch. Bake for 20-30 minutes. Serve when ready!

TERIYAKI CHICKEN SKEWERS



Teriyaki Chicken Skewers image

Number Of Ingredients 0

Steps:

  • Step 1: Prepare the sauce. Begin with your cornstarch and water mixture, and add this to the other sauce ingredients in a pot. Cook this until it begins to simmer and thicken. Once thick, take off the heat to cool completely. Step 2: Marinate cubed chicken in a large Ziplock with half of the cooled teriyaki sauce. Let this work its magic in the fridge for at least 30 minutes. Step 3: Skewer your meat and turn the grill on to medium. Once hot, cook the skewers on an oiled grill, or on a grilling mat. Turn the sewers every few minutes for consistent cooking. Pull off when the chicken reads 165 degrees, this will be about 20-30 minutes. At the end of that time, baste with the remaining sauce. Step 4: Top with sesame seeds and green onion for that finished, fancy meal effect! I served these skewers over rice with asparagus on the side. And I fell back in love with cooking and remembered the power of turning to Pinterest when I need a dinner intervention! I hope you try and like this recipe too! Source: amandacooksandstyles.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 192

CHICKEN TERIYAKI SKEWERS



CHICKEN TERIYAKI SKEWERS image

Categories     Chicken

Yield 4

Number Of Ingredients 14

Sauce:
4 T mayonaise
2 1/2 T Dijon mustard
1/2 t Worchestershire sauce
1/4 t hot sauce
Marinade:
1/2 cup dry sherry
1/2 cup soy sauce
1/4 cup oil
1/4 cup brown sugar
2 garlic cloves
1/4 t pepper
4 chicken breast without skin
10 scallions cut in 2 cm rounds

Steps:

  • Mix ingerdients for sauce and refrigerate. Mix sherry, soy sauce, oil, sugar, garlic and pepper. Cut chicken in pieces and put in marinade for 2 hrs. Heat grill and put chicken pieces in skewers alternating with scallions. Grill 3 min on each side. Serve with sauce on the side.

CHICKEN TERIYAKI SKEWERS WITH GRIDDLED SPRING ONIONS



Chicken teriyaki skewers with griddled spring onions image

These simple chicken kebabs are flavoured with a sweet soy sauce marinade and served with charred spring onions

Provided by James Martin

Categories     Main course, Starter

Time 30m

Number Of Ingredients 6

75ml teriyaki sauce (or gluten-free alternative)
2 tbsp clear honey
1 tbsp soy sauce (or use gluten-free alternative)
4 chicken breasts , cut into chunks
bunch spring onions , trimmed
1 tbsp vegetable oil

Steps:

  • If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
  • Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 31 grams protein, Sodium 2.5 milligram of sodium

TERIYAKI CHICKEN SKEWERS



Teriyaki chicken skewers image

If you do not have chicken or wish to use different meats you could easily use beef, pork or salmon. I have made this using these before and it is absolutely delicious, truly and utterly yum yum. Grilling, BBQ-ing or Baking... Well... all versions are super good and doable depending on the season or weather - all versions are delivering a great outcome. Grilling or BBQ-ing these skewers will be pretty much the same cooking times and technique which is 4-5 minutes on each side. When baking though, you will need to preheat the oven to 190C or 360F. Place skewers on parchment paper and bake.

Provided by Ramona's Cuisine - @ramonascuisine

Categories     Chicken

Number Of Ingredients 9

600 g chicken breast or thighs
2 tbsp lemon juice
1 tbsp ginger grated
1 tbsp garlic grated
2 tbsp sweet soy sauce or maple syrup
4 tbsp soy sauce
2 tbsp teriyaki sauce
1/2 tsp black pepper
1/2 tbsp worchester sauce

Steps:

  • Cut the chicken into cubes. I use breast but chicken thighs are amazing too.
  • Add all the sauces into a bowl, mix well and put the chicken cubes into it. allow to marinade for at least 1 hour. You may also marinade it the night before but this is not necessary as the chicken might actually get too salty.
  • Skewer chicken with prepared skewers and place on BBQ. Cook on each side for about 4 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #poultry     #asian     #barbecue     #easy     #dinner-party     #chicken     #meat     #chicken-breasts     #taste-mood     #equipment     #grilling     #presentation     #served-hot

Related Topics