A healthy choice for game day snacking, these sweet and savoury chicken kebobs are perfect finger food and are simple to make. Prepare the day ahead and throw on the grill when guests are ready to eat!
Prep Time: 1 hour • Cook Time: 10 minutes • Total Time: 1 hour, 10 minutes • Serves 4
Ingredients
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- Sesame seeds, for garnish
- Sliced green onions, for garnish
- long wooden skewers
Instructions
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
3. In a gallon size zipper plastic bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes or overnight, turning the bag occasionally.
4. Preheat grill to medium high heat.
5. Thread chicken onto skewers. Cook on grill until golden brown and cooked through, about 3-4 minutes per side.
6. Serve immediately, garnish with sesame seeds and green onion, if desired.
Tip: Make extra teriyaki marinade to use for dipping.
