Teriyaki Chicken Skewers
These Teriyaki Chicken Skewers are a wonderful main course for any cookout, camping trip, or backyard barbeque. Due to their higher fat content, chicken thighs are nearly impossible to mess up or overcook. Cooking them over the grill renders the fat, creating a delicious melt-in-your-mouth effect. The result is irresistibly moist, flavorful bites and a deliciously charred, smoky finish!
Ingredients
- 1 c. low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- ¼ c. brown sugar
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 2 crushed garlic cloves
- 3 lb. boneless skinless chicken thighs, cut into slices (trimmed of excess fat)
Instructions
- Whisk the first 6 ingredients in a large bowl. Add crushed garlic and chicken, toss to coat. Cover and refrigerate overnight.
- Thread the chicken onto skewers.
- Preheat your grill to medium-high heat and oil the grate.
- Grill the skewers for about 10 minutes, brushing with excess marinade and turning occasionally until the chicken is cooked through and slightly charred.
Notes
- Makes about 8 skewers.
