Teriyaki Chicken Skewers

4 to 6 large boneless, skinless chicken thighs or

4 chicken breasts

Marinade:

2 tbsp soy sauce

1 tsp sesame oil

1 tbsp rice wine vinegar

3 tsp honey

1 clove garlic, crushed

1 tsp grated fresh ginger root

Directions

1. Combine the ingredients for the marinade. Cut each chicken breast into 4 strips and marinate for 30 minutes.
2. Soak 8 bamboo skewers in water to prevent them scorching.
3. Thread the chicken strips onto the skewers in the shape of wiggly snakes, then cook under a preheated broiler for 4 to 5 minutes on each side.
4. If using chicken thighs, cut into bite-sized cubes and trim away any fat (remove the skin, if you haven't bought skinless). Thread the chicken cubes onto the skewers.