Teriyaki Chicken And Mushroom Skewers
by Evelyn Liu • featured in Summer BBQ Skewers 4 Ways
Ingredients
for 6 servings
-
1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2cm) pieces (400 g) -
⅓ cup soy sauce (100 mL) -
⅓ cup honey (100 mL) -
2 tablespoons sesame seed -
1 cup spring onion, chopped (100 g) - mushroom, halved, as needed
Special Equipment
- 6 skewers bamboo skewer, soaked in water
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Preparation
- 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!
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Tips
-
Klara Betyar Collins
I added green and yellow bell peppers and onions. Also, made same recipe with tofu for my vegetarian dinner guest and both variations were so good.
2018-08-04T06:28:38Z Helpful (3) -
Molly Elizabeth
I don’t like onions, so I replaced them with red bell peppers, which was definitely a great move. Even if you do use onions, I recommend adding the peppers! I also suggest putting bigger pieces of chicken on the kebabs than you may think.
2018-08-15T05:21:21Z Helpful (2) -
kaysedia
I didn’t cook this on skewers. Instead I just placed the mushrooms in the pan first to cook took them out before they cooked all the way and then cooked the marinated chicken.
2018-11-23T14:32:11Z Helpful (1) -
kayastrub
Soooo goooddd (sesame and onion as are not VERY important
2018-07-30T18:52:26Z Helpful (1)
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