Kaneohegirlinaz
Wannabe TV Chef
What are you thinking of doing?
I made these for a Summer Bar-B-Que,
Teriyaki Chicken Skewers just couldn’t be easier.
(well it can, and I figured it out)
Take boneless-skinless Chicken thigh meat,
Cut into 1 ½ - 2 inch strips
Marinade overnight (8-12 hours) in
Your favorite bottled Teriyaki sauce
(or homemade, I went easy)
I used Mr. Yoshida’s ® Original Marinade & Cooking Sauce
Then, find some 6 inch (or cut the longer ones with kitchen shears)
Broil or grill the chicken strips; once cooked through,
Set aside on a plate, covered with tin foil until you’re party is about to start
Slice each strip into about 1 inch pieces
thread 3-4 chunks of chicken onto each skewer,
Arrange attractively on a platter and serve
(I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water)
Those apps will be gone in now time, be sure to make more than you think you should
DH and I are hosting a Christmas Open House later in the month,
And this is one dish that I will be making, it’s wonderful, simple, pretty and well received by your guests
I made these for a Summer Bar-B-Que,
Teriyaki Chicken Skewers just couldn’t be easier.
(well it can, and I figured it out)
Take boneless-skinless Chicken thigh meat,
Cut into 1 ½ - 2 inch strips
Marinade overnight (8-12 hours) in
Your favorite bottled Teriyaki sauce
(or homemade, I went easy)
I used Mr. Yoshida’s ® Original Marinade & Cooking Sauce
Then, find some 6 inch (or cut the longer ones with kitchen shears)
Broil or grill the chicken strips; once cooked through,
Set aside on a plate, covered with tin foil until you’re party is about to start
Slice each strip into about 1 inch pieces
thread 3-4 chunks of chicken onto each skewer,
Arrange attractively on a platter and serve
(I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water)
Those apps will be gone in now time, be sure to make more than you think you should
DH and I are hosting a Christmas Open House later in the month,
And this is one dish that I will be making, it’s wonderful, simple, pretty and well received by your guests