From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Teriyaki Chicken on a Stick
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Instructions
1
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If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
2
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In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil and mirin. Bring to a boil.
3
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In a small bowl, combine the water and cornstarch to form a slurry; stir the slurry into the saucepan.
4
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Reduce heat and simmer for 4 minutes.
5
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Remove from heat and reserve 1/2 cup of the prepared sauce.
6
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Allow the sauce to cool for at least 30 minutes.
7
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Place chicken pieces in a zip top bag; pour remaining teriyaki sauce over the chicken. Seal the bag and refrigerate for 30 minutes.
8
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Thread chicken pieces on skewers.
9
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Place chicken skewers on grill and grill until well browned on one side, about 3-5 minutes.
10
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Turn chicken and grill another 3-5 minutes, or until the internal temperature of the chicken reaches 160 degrees.
11
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Remove chicken from the grill and baste with reserved sauce.
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Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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