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Chicken Teriyaki Skewers

Chicken Teriyaki Skewers

RECIPE SUMMARY

 

Chicken Teriyaki Skewers 

Makes 2 servings: Each serving counts towards 1 serving of protein

 

INGREDIENTS

 2 personal servings Boneless Skinless Chicken Breasts, ½ inch cubes
 Black Pepper, to taste
 1 teaspoon Sambal Oelek (optional)
 ¼ cup Tamari
 1 tablespoon Walden Farms Pancake Syrup
 2 teaspoons Apple Cider Vinegar
 ¼ teaspoon garlic powder
 ¼ teaspoon onion powder
 1 teaspoon ginger, fresh minced
Recommended
 Wooden skewers soaked in water

 

DIRECTIONS

1

Season the chicken cubes with black pepper then carefully thread them onto the wooden skewers, leave about half an inch between each chicken piece.

2

Heat a grill to 450°F and place the skewer on the grill, grill the chicken on both sides for about 1-2 minutes each. Use tongs to rotate the skewers as needed.

3

While the chicken is cooking heat a small skillet or pot over medium high heat and combine all the ingredients except the chicken. Bring the liquid to a simmer and reduce by half, about 2-3 minutes. Check the sauces’ consistency by coating the back of a spoon, the sauce should bead but not drip.

4

Once the chicken is cooked and sauce is reduced use a basting brush to coat each skewer thoroughly.

 

Ingredients

 2 personal servings Boneless Skinless Chicken Breasts, ½ inch cubes
 Black Pepper, to taste
 1 teaspoon Sambal Oelek (optional)
 ¼ cup Tamari
 1 tablespoon Walden Farms Pancake Syrup
 2 teaspoons Apple Cider Vinegar
 ¼ teaspoon garlic powder
 ¼ teaspoon onion powder
 1 teaspoon ginger, fresh minced
Recommended
 Wooden skewers soaked in water

Directions

1

Season the chicken cubes with black pepper then carefully thread them onto the wooden skewers, leave about half an inch between each chicken piece.

2

Heat a grill to 450°F and place the skewer on the grill, grill the chicken on both sides for about 1-2 minutes each. Use tongs to rotate the skewers as needed.

3

While the chicken is cooking heat a small skillet or pot over medium high heat and combine all the ingredients except the chicken. Bring the liquid to a simmer and reduce by half, about 2-3 minutes. Check the sauces’ consistency by coating the back of a spoon, the sauce should bead but not drip.

4

Once the chicken is cooked and sauce is reduced use a basting brush to coat each skewer thoroughly.

Chicken Teriyaki Skewers

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