Grilled Teriyaki Chicken Skewers with Miso Ranch
Whether you need an appetizer, dinner or perfect grilling idea, these teriyaki chicken skewers with miso ranch will be a hit! I like to use chicken thighs for juicy skewers but you can certainly use chicken breasts if you prefer.
Ingredients
For the Skewered Chicken:
12 small skewers
2 pounds boneless skinless chicken thighs
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
1/3 cup Mirin
2 tablespoons finely minced chives
1 tbsp finely grated ginger
1/4 cup brown sugar
1 tablespoon toasted sesame seed oil
For the Miso Ranch:
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup sour cream
1 tbsp miso paste, or to taste
2 tbsp minced chives
1 tsp minced garlic
1 tsp finely minced lemon zest
2 tsp dried tarragon
2 tsp dried dill
1/2 tsp cayenne pepper
Salt and pepper to taste
Instructions
1
Place the skewers in water to soak.
2
Cut each boneless chicken thigh into about 3 equal pieces. Add them to a large bowl.
3
To the bowl add soy sauce, rice vinegar, water, Mirin, minced chives, grated ginger, brown sugar and the toasted sesame seed oil.
4
Using your hands, mix the chicken and the teriyaki ingredients together making sure the chicken pieces are well coated.
5
Allow the chicken to marinade for about 1 hour in the refrigerator.
6
Place 3-4 pieces of marinaded chicken thigh per skewer and grill until the chicken is fully cooked, about 4-5 minutes on each side.
7
Transfer the marinade to a pot and bring to a boil. While stirring gently, let the mixture boil for 2 minutes. Remove from the heat and use as a glaze and dipping sauce for the chicken. If using as a glaze, do not brush the chicken with the glaze until the chicken is fully cooked.
8
While the chicken is cooking, mix the ingredients together for the miso ranch by combine the ingredients together in a large bowl and stirring to combine. Adjust salt and pepper to taste.
9
Serve the teriyaki grilled chicken skewers with the miso ranch and enjoy!
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