Teriyaki Chicken Skewers

Name: Teriyaki Chicken Skewers
Cook time: 30 min
Total time: 30 min
Cuisine: Pan-Asian
Ingredients: chicken tights, boneless — 700 g; fresh ginger — 20 g; chili powder — 1/8 tsp; garlic — 2 clove; teriyaki sauce — 50 g; sesame seeds — 1 tsp

30 minutes

Medium

A simple, quick dish that can be cooked in a pan or on the grill.

I make these kebabs with boneless chicken thighs - so they are guaranteed to be juicy, and it will be hard to miss the degree of doneness. You can also use chicken breast if you prefer.

If you don't have ready-made teriyaki sauce, you can make your own. I've shared its recipe before - Honey Teriyaki Sauce.

Main Courses Pan-Asian cuisine

28.10.2024

Ingredients for 4 servings:

Base

Recipe:

Cut the thigh meat into small pieces for a bite. In a bowl, add the chili powder, grated garlic and ginger and pour in the teriyaki sauce.

Stir to combine. Thread onto wooden skewers.

Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Brown the skewers on all sides.

If the kebabs are too thick to cook in the pan, transfer them to a baking sheet and bake in the oven at 180°C (355°F) for about 7-10 minutes.

Sprinkle with toasted sesame seeds before serving.

Enjoy!

This Teriyaki Chicken Skewers recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!