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Teriyaki Chicken Skewers

A delicious teriyaki chicken skewer recipe better than at the restaurant
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5/5 (20)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main course, Skewers
Cuisine: Japanese
Servings: 10 skewers
Calories: 441kcal
Author: Marc Winer

Equipment

  • 10 Bamboo skewers

Ingredients

  • 1.5 kg of boneless chicken thighs cut into pieces
  • 240 ml of Japanese soy sauce such as kikkoman
  • 240 ml of pineapple juice ideally without added sugar
  • 240 ml of brown sugar
  • 5 cloves garlic chopped
  • A bit of ginger chopped
US Customary - Metric

Procédé

  • Mix all ingredients together in a large bowl.
    mélange des ingrédients
  • Set aside about a third of the marinade to use for glazing during cooking.
    marinade du poulet
  • Marinate the chicken in the remaining mixture for at least 8 hours, ideally overnight.
  • 30 min before cooking, soak the skewers in cold water
    trempette des brochettes
  • Thread the chicken onto skewers. Make sure to tightly pack the chicken pieces together.
    enfilage de poulet sur des pics à brochettes en bambou
  • Cook the chicken over medium-low heat on the grill or in a pan, turning frequently for even cooking.
    brochettes teriyaki début de cuisson sur un grill
  • Brush regularly with the reserved marinade until the chicken is well caramelized and cooked through.
    brochettes teriyaki fin de cuisson

Notes

Be careful not to do this two days in advance as the chicken will fall apart

Nutrition

Calories: 441kcal | Féculents: 27g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1437mg | Potassium: 420mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
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