Name: Grilled Teriyaki Chicken Thigh Skewers
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Water - ½ cup; Brown sugar - 2 ½ tablespoons; Soy sauce - 2 tablespoons; Mirin (Japanese sweet wine) - 1 tablespoon; Agave nectar - 2 teaspoons; Garlic clove, finely minced - 1 large; Freshly grated ginger - ½ teaspoon; Tapioca flour - 1 tablespoon; Cold water - 2 tablespoons; Skinless, boneless chicken thighs, cut into strips - 1 ¼ pounds

Ingredients for - Grilled Teriyaki Chicken Thigh Skewers

1. Water ½ cup

2. Brown sugar 2 ½ tablespoons

3. Soy sauce 2 tablespoons

4. Mirin (Japanese sweet wine) 1 tablespoon

5. Agave nectar 2 teaspoons

6. Garlic clove, finely minced 1 large

7. Freshly grated ginger ½ teaspoon

8. Tapioca flour 1 tablespoon

9. Cold water 2 tablespoons

10. Skinless, boneless chicken thighs, cut into strips 1 ¼ pounds

How to cook deliciously - Grilled Teriyaki Chicken Thigh Skewers

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

Thread chicken strips onto skewers.

5 . Stage

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.