Chicken Teriyaki on Skewers

Cooked to perfection: Chicken Teriyaki on Skewers

The secret to the dish's irresistible taste is the teriyaki sauce, which is made from a mixture of soy sauce, sugar, ginger, garlic, and sake. This sauce gives the chicken a sweet, tangy, and slightly spicy flavor that is hard to resist.

To make the dish, simply marinate the chicken in the teriyaki sauce for a few hours, then thread the chicken onto skewers and cooked through. Enjoy the delicious taste of "Chicken Teriyaki on Skewers"

TYPE

Main Course

Serving

Total Time

80 MIN

Ingredients:

4 wooden skewers
500 g chicken thigh, boneless
50 g broccoli
50 g purple cauliflower
50 g yellow cauliflower
Scallions, chopped
Sesame seeds
Seasonal greens

For the Teriyaki Sauce:

1/3 cup light soy sauce
1 1/2 tbsp rice vinegar
1 tsp. toasted sesame oil
1 1/2 tbsp honey
2 cloves garlic, minced
2 tsp. finely minced or grated fresh ginger
1 1/2 tsp cornstarch

Step by Step:

Rinse rice and put on a pot, add 1 cup cold water cook for 15 minutes on low heat. Rest for 10 minutes.
In a bowl mix all teriyaki sauce Ingredients without cornstarch.
Cut chicken thigh 2-inch pieces. Add sauce and marinade for 1 hour on refrigerator.
Prepare broccoli, purple cauliflower and yellow cauliflower florets side same size.
Put wooden skewers on cold water for 5 minutes.
Preheat oven 180°C on grill option.
To make skewers, thread broccoli, chicken, purple cauliflower and yellow cauliflower, repeat.
Take skewers on baking tray with baking sheet and grill for 10 minutes, turn skewers upside down and grill for another 10 minutes.
After taking chickens take sauce in a pot and add cornstarch stir and bring it to a boil. Boil for 5 minutes until sauce gets thicker.
Take chickens from oven and brush boiled sauce on top chickens. Serve with seasonal greens, sprinkle chopped scallions and sesame seeds. Enjoy!