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Grilled Teriyaki Chicken Thigh Skewers

4

0 min

Grilled Teriyaki Chicken Thigh Skewers

Grilled Teriyaki Chicken Thigh Skewers Photo 1

Time

0 min

Serving

4 persons

Calories

284

Rating

4.00★ (1)

Cuisine

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

Ingredients

  • water: 0.5 cup
  • ½ tablespoons brown sugar: 2 piece
  • soy sauce: 2 Tbsp
  • mirin (Japanese sweet wine): 1 Tbsp
  • agave nectar: 2 tsp
  • garlic clove, finely: 1 piece (minced)
  • freshly grated ginger: 0.5 tsp
  • tapioca flour: 1 Tbsp
  • water: 2 Tbsp (cold)
  • ¼ pounds skinless, boneless chicken thighs: 1 piece (cut into strips)

Metric Conversion

Stages of cooking

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  1. 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.
    Grilled Teriyaki Chicken Thigh Skewers Photo 2
  2. Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
    Grilled Teriyaki Chicken Thigh Skewers Photo 3
  3. Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
    Grilled Teriyaki Chicken Thigh Skewers Photo 4
  4. Thread chicken strips onto skewers.
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  5. 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.
    Grilled Teriyaki Chicken Thigh Skewers Photo 6

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