Teriyaki Chicken Skewers Recipe: A Quick Dinner or Tasty Appetizer (7 Ingredients) High Protein Recipes Asian Recipes Chicken Recipes Dinner Appetizers Low Carb Recipes Low Sugar Recipes Grilling

Chicken teriyaki is a classic. The Asian recipe has so many variations, but most of them are simple and delicious. This easy high-protein chicken teriyaki skewers recipe is as simple as it gets. The chicken skewers are broiled in the oven, not grilled outside like many kebab recipes.

Chicken tenders (check out the health benefits of protein) are marinated in a flavorful combination of low-sodium soy sauce, light brown sugar, fresh ginger, garlic, sesame oil and cornstarch (to help it thicken later). After the marinated chicken is threaded onto skewers, they are broiled for about four minutes or until cooked through (internal temperature 165 degrees F). The reserved marinade is boiled until it reduces and thickens, and is served as a dip with the chicken.

Boiling the reserved marinade is an important step. Do not skip it! Because raw chicken marinated in the liquid, it has to be cooked before being eaten. If you are using wooden skewers and not metal ones, be sure to soak them in water for at least 30 minutes before using so they don't burn. If you don't want to leave your chicken tenders whole, cut them into nuggets before threading onto the skewers.

Variation: You could cook these low-carb and high-protein chicken kebabs on the grill instead of under the broiler. For a gluten-free dinner, use tamari instead of soy sauce. Tamari is gluten-free. 

Serve these broiled teriyaki chicken kebabs for dinner with white rice or fried rice and a vegetable, or as an appetizer. You could grill these outside during the warmer months.

Cuisine: Asian
Prep Time: 10 minutes 
Marinating Time: 30 minutes to overnight
Cook Time: 10 minutes
Total Time: 20 minutes plus time to marinate
Servings: 16

Ingredients

• 2/3 cup low-sodium soy sauce (or tamari)
• 1/4 cup light brown sugar
• 2 tablespoons fresh grated or minced ginger
• 2 cloves garlic, minced
• 2 teaspoons sesame oil (or vegetable oil)
• 1 teaspoon cornstarch
• 2 pounds chicken tenders (about 16)

Here's how to make it: 

1. In a food storage bag or shallow dish, combine the soy sauce, brown sugar, ginger, garlic, sesame oil and cornstarch. Add the chicken and marinate in the refrigerator for at least 30 minutes and up to overnight. (For a gluten-free dinner, use tamari instead of soy sauce.)
2. When ready to cook, remove the chicken from the marinade (reserve the marinade). Slide one chicken tender onto each skewer. Put the skewers onto a baking sheet that's been sprayed with nonstick cooking spray. 
3. Preheat the broiler. Broil the chicken for about 4 minutes or until cooked through, turning once. 
4. Pour the reserved marinade into a small saucepot. Bring to a boil over high heat, reduce the heat and simmer about 4 minutes or until it's thickened and syrupy. Serve with the chicken. Store any leftovers in an airtight container in the fridge. 

Nutritional information for this recipe includes the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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