Grilled Teriyaki Chicken Thigh Skewers

You’ll want to plan ahead with this recipe to allow the thighs to marinate long enough.

Step: 1

Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.

Step: 2

Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.

Step: 3

Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.

Step: 4

Thread chicken strips onto skewers.

Step: 5

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

Per Serving: 284 calories; protein 22.7g; carbohydrates 14.9g; fat 14g; cholesterol 79.8mg; sodium 522.2mg.

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This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can make a dish do more often .