1 tbsp. water
1/2 c soy sauce
1/2 c white sugar
1/4 c apple cider vinegar
2 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp fresh ground black pepper
1 1/2 lbs chicken chopped into chunks - I like boneless, skinless thigh meat for it's richness and depth of flavor...but if you don't like them then just use breasts...tenders are super easy too!
bamboo wooden skewers
Combine corn starch and water in a small bowl and whisk to combine; set aside. Combine the rest of the ingredients except the chicken in a sauce pan and bring to a boil, whisking constantly. Slowly incorporate the corn starch and water mixture. Let boil for a few minutes, or until the mixture has thickened. Remove from heat and let cool.
In a large Ziploc bag add the chicken chunks and pour the teriyaki sauce over the top (reserve 1/4 cup for basting). Let the chicken marinate in the bag for at least two hours...overnight is best. I like to marinate mine for a few days if I can manage to plan that far in advance!
Before you are ready to serve, skewer the chicken onto your skewers and barbecue. Baste the skewers with the remaining sauce as you cook them. Serve immediately!!
No comments:
Post a Comment