Teriyaki Chicken Skewers

Ingredients

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 (I use minced garlic in a jar. Easy is good!)

1 tsp grated fresh ginger root (you can use 1/2 teaspoon of dry ginger if you don't have fresh)

Directions

1. Combine the ingredients for the marinade. Cut each chicken breast into 4 strips and marinate for 30 minutes or do it the night before so when you get home from work they're going to be ready for you to cook.

2. Soak 8 bamboo skewers in water at least 15 minutes to prevent them scorching.

3. Thread the chicken strips onto the skewers in a zig zag fashion. Watch out for the sharp ends on the scewers when your fingers start to freeze from the cold chicken! Cook under a preheated broiler for 4 to 5 minutes on each side or on an indoor grill (ala George Forman) or on the charcoal or gas grill. Don't use the highest heat on the grill or you'll quickly have chicken jerky!

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. IMHO, chicken thighs work great if you like dark meat. I prefer the white meat.