I had a taste for grilled teriyaki chicken skewers, however, I only had bone-in chicken thighs. I then discovered some boneless ribs, so I prepared this dish. It was tasty and fulfilled my craving for Teriyaki!
Prep time: 1 hour
Cook time: 30 minutes Total time: 1 hour 30 minutes
Servings: 4
INGREDIENTS
- 2 lbs boneless ribs (or chicken thighs) cut into 1″ cubes
Teriyaki Sauce/Marinade
- 2 tablespoons cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 tablespoon fresh ginger, minced
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 8 skewers
Optional Topping
- sesame seed
- chopped green onion
INSTRUCTIONS
- Make the sauce: Combine cornstarch and water in a small bowl. Add the remaining ingredients to the cornstarch/water mixture in a medium saucepan. Stirring frequently, bring the sauce to a simmer. Cook until the sauce lightly thickens, it will be dark brown. Once it has thickened up, remove it from heat and let it cool completely. (place in fridge to speed up the process).
- Place cubed ribs in a large ziplock bag. Pour half of the sauce over the cubed ribs. Let marinate in the fridge for at least 30 minutes.
- When the ribs are finished marinating, place them on skewers and heat the grill to medium-high.
- Place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the ribs are cooked through, about 20 – 30 minutes. Baste with the remaining teriyaki sauce during the last few turns,
- Remove skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds.
note: soak skewers in water before using
Bon Appétite! 😋
