Teriyaki Sesame Chicken Skewers
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Ingredients
- 30 (8-inch) bamboo skewers
- 15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
- 6 tablespoons sesame oil
- 1/4 teaspoon minced garlic
- 1 lemon, juiced
- 1 tablespoon sugar substitute (recommended: Splenda)
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon sesame seeds, toasted
Details
Servings 24
Preparation time 90mins
Cooking time 120mins
Adapted from foodnetwork.com
Preparation
Step 1
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.
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