Teriyaki Chicken Skewers
With the New Year well underway, resolutions are already out the window because no one wants to eat bland food. Well, let me tell you, there’s nothing bland about these Teriyaki Chicken Skewers. We could all use a little less sugar in our lives. This recipe for teriyaki chicken skewers is healthy, but not lacking in flavor.
Adapted from Gwyneth Paltrow’s It’s All Good cookbook, this teriyaki sauce is actually good for you because it has detoxing ingredients.
It’s so easy to make and is so much better for you than any bottled sauces you can buy.
The recipe starts with boneless skinless chicken breasts. I like to use thin breasts, but if you can’t find them just slice regular chicken breasts in half. They are cut into 3 x 1 inch strips, marinated in the teriyaki sauce, put onto skewers and grilled, either on an outdoor grill, or a grill pan on the stove top.
The skewers make great appetizers for cocktail parties, get togethers or just to watch the game on a fun Sunday afternoon. I made these for a lovely lunch last week along with a shaved carrot fennel salad with ginger dressing and charred edamame with togarashi.
- 1/2 cup balsamic vinegar
- 1/2 cup agave
- 1 1/2 teaspoons fresh ginger, grated
- 1 1/2 teaspoons red miso
- 1 1/2 teaspoons mirin
- Pinch salt of salt to taste
- Small pinch of black pepper
- 1 pound chicken breasts, cut into 3 x 1 inch strips
- To a small saucepan add the balsamic vinegar, agave and ginger. Simmer for 10 minutes. Stir in the miso, mirin, salt and pepper. Allow the sauce to cool.
- Take half the sauce and marinate the chicken for 1 hour or up to overnight.
- Preheat grill.
- Thread 2 pieces of chicken onto each skewer. Grill until even cooked on all sides.
- Serve with extra sauce for dipping.
Amount Per Serving Calories 250Cholesterol 72mgSodium 238mgCarbohydrates 27gSugar 24gProtein 24g