Thursday, August 16, 2012

Teriyaki Chicken Kabobs

Photo of Teriyaki Chicken Kabobs

Photo of Teriyaki Chicken Kabobs

These days, everyone seems to be into breast meat when it comes to chicken. I think people have forgotten how succulent thighs can be. Thighs are my new favorite. Not only do thighs tend to be less expensive than breast meat, they seem to hold their moisture and flavor a bit better as well.

In these Teriyaki Chicken Kabobs, thigh meat does not disappoint. Every bite provides incredible flavor. I love that Teriyaki marinated chicken thighs allow for the meat to be so moist, while still getting charred edges off the grill for that rustic look and smokey flavor. It's the best of both worlds!

Let brown rice, and grilled veggies accompany your Teriyaki Chicken Kabobs. Finish it off with a sprinkle of green onion, sesame seeds, and a drizzle of extra sauce.

Kaboom! Chicken Teriyaki Kabobs! Perfect for entertaining, this inexpensive cut of meat delivers expensive taste.  What about Kabobs doesn't shout summertime backyard BBQ.

Teriyaki Chicken Kabobs

Marinade Ingredients
1 garlic clove pressed through press or smashed and then minced small
1/2 tsp red pepper flakes
1/4 tsp ginger powder
1/4 c teriyaki sauce
1/4 c orange juice
6 boneless skinless thighs

Sauce Ingredients
1/4. C teriyaki
1/2 c water
2tsp cornstarch
2tsp brown sugar

-Soak kabob sticks
-Cut up the boneless skinless chicken thighs into kabob size strips and pieces. (Approx. 3
 inch long chunks.)
-Combine all marinade ingredients, mix, and put in a large Ziploc bag or a glass container
 with a lid.
-Add chicken pieces.
-Let chicken marinade in refrigerator for 6hrs to overnight.
-Remove chicken from marinade reserving marinade.
-Poke chicken chunks on soaked kabob sticks
-Set aside.
-Pour leftover marinade in a small sauce pan and boil on low boil for 5 minutes. There won't
  be much left.
-After 5 minutes of boiling, stir sauce ingredients together in a bowl. Whisk until the
  cornstarch is not in chunks.
-Pour sauce ingredients out of bowl and into the pan with the boiled out leftover marinade.
-Over medium/high heat, stirring continually, bring the sauce to a simmer and stir just until
 thickened to a thin gravy consistency.
-Remove from heat, cover, and set aside.
-Heat grill to hot.
-Once heated, cook kabobs on low for 8-12 minutes, flipping halfway through the grilling
-Baste once with sauce last few minutes of grilling time, or just serve with a drizzle of sauce.
-Serve kabobs laid over a bed of brown rice, garnished with green onions, sesame seeds, and
-Grill veggies at the same time if you wish.

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