Name: Grilled Chicken Teriyaki Skewers with Miso Ranch
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: 12 bamboo skewers -; Skinless, boneless chicken thighs - 2 pounds; Soy sauce - ½ cup; Sake - ½ cup; Mirin (Japanese sweet wine) - ⅓ cup; Brown sugar - ¼ cup; Minced green onions - 2 tablespoons; Finely grated ginger - 2 teaspoons; Vegetable oil - 1 tablespoon; Mayonnaise - ¾ cup; Buttermilk - ⅓ cup; Sour cream - ¼ cup; White miso paste, or to taste - 1 tablespoon; Minced green onion - 1 tablespoon; Garlic, crushed - 1 clove; Finely chopped fresh tarragon - 1 tablespoon; Finely chopped fresh dill - 1 tablespoon; Finely chopped fresh chives - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon; Cayenne pepper - 1 pinch

Grilled Chicken Teriyaki Skewers with Miso Ranch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Teriyaki Skewers with Miso Ranch

1. 12 bamboo skewers -

2. Skinless, boneless chicken thighs - 2 pounds

3. Soy sauce - ½ cup

4. Sake - ½ cup

5. Mirin (Japanese sweet wine) - ⅓ cup

6. Brown sugar - ¼ cup

7. Minced green onions - 2 tablespoons

8. Finely grated ginger - 2 teaspoons

9. Vegetable oil - 1 tablespoon

10. Mayonnaise - ¾ cup

11. Buttermilk - ⅓ cup

12. Sour cream - ¼ cup

13. White miso paste, or to taste - 1 tablespoon

14. Minced green onion - 1 tablespoon

15. Garlic, crushed - 1 clove

16. Finely chopped fresh tarragon - 1 tablespoon

17. Finely chopped fresh dill - 1 tablespoon

18. Finely chopped fresh chives - 1 tablespoon

19. Freshly ground black pepper to taste - 1 tablespoon

20. Cayenne pepper - 1 pinch

How to cook deliciously - Grilled Chicken Teriyaki Skewers with Miso Ranch

1. Stage

Soak bamboo skewers in water.

2. Stage

Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.

3. Stage

Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.

4. Stage

Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.

5. Stage

Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.

6. Stage

Serve skewers next to the miso ranch dressing and brush with reserved glaze. Chef John