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teriyaki chicken 1Martine Berger

CSMS Magazine

This week’s recipe is one I’m sure you will definitely try. This is my favorite. Let me know how you try it. Remember, eating well is eating the right food. The ingredients are below.

Active: 45 minutes Total: 45 minutes

Equipment: Six 11-imch mental skewers

¼ cup 50%-less-sodium tamari or low-sodium soy sauce

¼ cup mirin

2 tablespoons toasted sesame oil

1 tablespoon light brown sugar

2 teaspoons minced fresh ginger

1 clove garlic, minced

1-pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons water

1 teaspoon cornstarch

6 ounces shishito peppers

2 teaspoons toasted sesame seeds

1 scallion, thinly sliced

The instructions are below

1.Preheat grill to medium-high.

2. Combine tamari (or soy sauce), mirin, sesame oil, brown sugar, ginger and garlic in a medium bowl. Transfer half the mixture to a small saucepan. Add chicken to the bowl and toss to coat. Let marinate, stirring once or twice, for 15 minutes.

3. Meanwhile, bring the marinade in the pan to a boil. Whisk water and cornstarch in a small bowl; add to the pan. Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.

4. Thread peppers crosswise onto 3 skewers and the chicken onto the remaining 3 skewers. (Discard any remaining marinade.) Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.

5. Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.

Note: All these recipes can be found in Eaten Well Magazine.

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