TERIYAKI CHICKEN THIGH SKEWERS
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
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
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
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
TERIYAKI CHICKEN SKEWERS
These grilled teriyaki chicken skewers are delicious appetizers that can be made either on an outdoor or indoor electric grill.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Cut the thighs into 1-inch (2.5 centimetre) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
- Thread the pieces onto skewers (fill about 4 inches/12 centimetres of each skewer), making sure to leave little gaps between the meat for more even cooking.
- Cook on a grill until ready (see note 1).
- Meanwhile: In a sauce pan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
- Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 818 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH
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
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 KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
GRILLED CHICKEN TERIYAKI SKEWERS
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
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 SESAME CHICKEN SKEWERS
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 TERIYAKI CHICKEN KABOBS
Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.
Provided by jmiss
Time 8h50m
Yield 6
Number Of Ingredients 22
Steps:
- Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
- Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
- Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
- Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
- Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g
CHICKEN TERIYAKI SKEWERS
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
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 GRILLED CHICKEN KABOBS
Make and share this Teriyaki Grilled Chicken Kabobs recipe from Food.com.
Provided by Leslie O
Categories Pineapple
Time 2h30m
Yield 4 kabobs
Number Of Ingredients 11
Steps:
- In a 2-quart baking dish, combine all marinade ingredients.
- Cut chicken thighs in half; add to marinade and cover.
- Refrigerating at least 2 hours, turning chicken once.
- Heat Grill.
- Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
- (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
- Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
- Discard any remaining marinade.
TWO-INGREDIENT DOUGH TERIYAKI CHICKEN FLATBREADS
Save some money and make your own flatbreads using this incredibly easy two-ingredient pizza dough.
Provided by lutzflcat
Categories Chicken Pizza
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
- Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
- Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
- Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
- Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
- Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
- Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
- Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
- Remove from the oven and garnish with cilantro. Slice and serve immediately.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 27.7 g, Cholesterol 35.9 mg, Fat 12.5 g, Fiber 0.9 g, Protein 16.7 g, SaturatedFat 4.4 g, Sodium 1214.2 mg
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