[Recipe] Teriyaki Chicken Kebabs

Mouth Watering Sticky Chicken

Servings: 4
Prep Time: 45 Minutes
Cook Time: 12 Minutes

Ingredients

• 2 lb / 908g Free-Range Chicken Breasts, cut into 1½-inch chunks
• 50ml Organic Soy Sauce
• 55ml White Wine
• 60ml Water
• 1 tablespoon Raw Organic Honey
• 1 teaspoon White Vinegar
• 2 teaspoons Grated Fresh Ginger
• 2 Garlic Cloves Minced
• Ground Black Pepper to taste
• Bamboo Skewers

The Method

1. In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes
2. Turn off the heat and let cool for at least 10 minutes
3. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavour)
4. Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes
5. Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates). Low-temperature cooking ensures the teriyaki marinade glazes without burning black
6. Grill the chicken kebabs, until golden brown and cooked through, about 10 – 12 minutes turning regularly until juices run clear
7. Transfer kebabs to a platter, top with chopped garnish and serve