Teriyaki Sesame Chicken Skewers

By Pagingdrstarling

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.