Teriyaki Chicken Hors Doeuvre Skewers Recipes

TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
• Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken skewers on the prepared baking sheet.
• Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

CHICKEN TERIYAKI SKEWERS

Steps:

• Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
• Mix mashed garlic with salt.
• Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
• Pour into sealable plastic bag and add chicken tenders.
• Seal and marinate for 30 minutes.
• Shake bag to spread marinade to all parts of chicken tenders.
• Thread tenders on skewers.
• Grill for 10-15 minutes or until chicken is cooked through.

TERIYAKI CHICKEN HORS D'OEUVRE SKEWERS

Steps:

• Cut chicken in pieces 1" X 2" X 1/4" thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
• Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
• Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

TERIYAKI CHICKEN AND MUSHROOM SKEWERS RECIPE BY TASTY

Steps:

• In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
• On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
• On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
• Enjoy!

GRILLED TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
• Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
• Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
• Thread chicken strips onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY

Steps:

• Preheat grill to medium heat.
• Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
• Chill and marinate for at least 2 hours.
• Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
• Repeat with the remaining chicken, pineapple, and skewers.
• Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
• Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
• Enjoy!