You might’ve seen us making this twist on Teriyaki Chicken Skewers on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Teriyaki Chicken Skewers
Ingredients
Chicken
- 2 lbs Chicken Tenderloins
- 1 tsp Black Pepper
- ½ tsp Salt
- ½ tsp Ground Ginger
- 1 tbsp Rice Vinegar
Teriyaki Sauce
- 2 Cups Water
- 1 Cup Soy Sauce
- ¾ Cup Brown sugar
- ½ Cup Honey
- ¼ Cup Corn Starch
- ¼ Cup Apple Cider Vinegar
- 2 tsp Ginger Paste
- 2 tsp Garlic Powder
- ½ tsp Black Pepper
Instructions
- Dice chicken into 1 inch cubes and place chicken in large freezer bag. Pour in black pepper, ground ginger, salt, rice vinegar and mix. Place bag in refrigerator to marinate for at least 1 hour.
- While chicken is marinating, whisk together water and corn starch in sauce pot until corn starch dissolves. Whisk in all other ingredients and bring to a boil on medium heat while continuously stirring. Sauce will begin to get thicker and darker in color. Reduce heat to low to simmer for 5 minutes then remove from heat to cool.
- Remove chicken from refrigerator and let sit to warm up to room temperature. Place 4-5 pieces of chicken on a skewer. Heat grill to 350°F and grease with non-stick cooking spray. Place chicken on grill for 5 minutes and then flip to cook for another 5 minutes. Using a brush, lather teriyaki sauce over chicken and flip. Repeat this step another 3 more times giving chicken at least 2 coats of sauce on each side. Remove from heat and enjoy!
