Recipe information
Ingredients for - Grilled Teriyaki Chicken Thigh Skewers
6. Garlic clove, finely minced - 1 large
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.
