Teriyaki Ginger Chicken Skewers

Still firing up those grills?! I've been on a skewer kick lately because somehow I came across a box full of wooden bamboo skewers I forgot about from previous summers. So when you have a box of skewers, you try making whatever you can on a stick lol! Here's an easy recipe for Teriyaki Ginger Chicken Skewers where chicken breast strips are marinated in soy sauce, vinegar, ginger, honey and garlic overnight... resulting in a flavorful and tender treat. Garnish with some sesame seeds and green onions to complete the dish...

The marinade for the chicken was inspired by a recipe I found. I tweaked it a bit for my tastes until it came out perfect for us. This also works nicely with pork and beef, but chicken breast definitely is our favorite protein to use in the recipe. To serve, we enjoy this with steamed brown rice and a green salad. The skewers make for a great appetizer too for those summer and cocktail parties! 

Teriyaki Ginger Chicken Skewers

recipe inspired by AllRecipes

Marinade:

1/3 cup soy sauce

1/2 cup distilled or apple cider vinegar

2 tablespoons honey

1 tablespoon ginger root, grated

4 cloves garlic, minced

pinch of red pepper flakes (optional)

1 pound boneless, skinless chicken breast, cut into strips

25 bamboo skewers, soaked in water

2 teaspoons white sesame seeds

2 stalks green onions, finely chopped

In a medium bowl, whisk together the marinade ingredients and transfer mixture into a gallon sized storage bag.

Add the strips of chicken breasts to the marinade, seal and chill for 6-8 hours or overnight.

Remove chicken from marinade and thread onto soaked bamboo skewers.

Grill skewers over medium high heat for 5-7 minutes or until cooked through.

* If you don't have a grill, you can also bake these in a 350 degree oven for 12-15 minutes or until the chicken is cooked through.

Garnish with sesame seeds and green onions before serving.