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You’ll want to plan ahead with this recipe to allow the thighs to marinate long enough.
Ingredients
Teriyaki Sauce
- ½ cup water
- 2 ½ tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet wine)
- 2 teaspoons agave nectar
- 1 large garlic clove, finely minced
- ½ teaspoon freshly grated ginger
- 1 tablespoon tapioca flour
- 2 tablespoons cold water
- 1 ¼ pounds skinless, boneless chicken thighs, cut into strips
Directions
Step 1
Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
Step 2
Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
Step 3
Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
Step 4
Thread chicken strips onto skewers.
Step 5
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 20% |
| Cholesterol80mg | 27% |
| Sodium522mg | 23% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars12g | |
| Protein23g | |
| Vitamin C0mg | 2% |
| Calcium23mg | 2% |
| Iron2mg | 9% |
| Potassium197mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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