GRILLED TERIYAKI CHICKEN
Ingredients
For Chicken Skewer
- 2 Boneless Chicken Breast
- 2 Cups Assorted pepper cut into cubes
- 1 large onion Cut into cubes
- 2 tsp cooking oil
- Salt and Pepper as per taste
- 10–12 Skewers
For Teriyaki Sauce
- 1/4 cup low Sodium Soy Sauce
- 2.5 tablespoon honey
- 1 tablespoon Rice Wine vinegar Or Sake
- .5 tbsp Minced garlic
- 1 teaspoon Ginger Juice (grate fresh ginger and squeeze the juice)
- 1 teaspoon Cornstarch
- 2 tablespoon Water
Instructions
-
In a bowl, add all the ingredients mentioned under Sauce. Mix everything well.
-
Take a big bowl, add boneless chicken cubes, onions and peppers. Season it with salt and pepper.
-
Add two tablespoons of the sauce. Mix well. Cover the bowl with a cling wrap and let it rest for 30 minutes.
-
Thread Chicken pieces, Onions and pepper cubes alternately to the skewer. Leaving little space to both the ends.
-
Meanwhile, take the remaining sauce in a pan. Add cornstarch water mixture. Cook it on low-medium heat till it is reduced and thickened.
-
Grill the Skewer for 3-4 minutes per side or until the meat is done. Baste with the reserved sauce.
-
Remove the chicken skewers from the grill and glaze with the more sauce if preferred.
-
Serve.
Comments