The temperature hit 70 the other day here at Chez Bullhog. That hasn’t happened since September, according to the weather guys, but I really wouldn’t know. When you live in a city where people put on sunglasses for light rain, you learn to optimize conditions; around here, one really nice weekend can instantly wipe out months of bleary weather.
So – sunshine in Seattle, the University street fair in full swing, the smell of freshly mown grass, everybody out in shorts and flip-flops and flowers blooming all over the place. What could possibly make it any better? An outdoor barbecue, of course!
Here’s how to make succulent and always-tender chicken the way we just love it. The recipe uses an easy-to-make teriyaki sauce that includes ingredients we always have on hand. Make the sauce in the afternoon, marinate the chicken for a few hours, fire up the grill, and before you know it you’ll have smiles all around the table. Flame on!
Tender Tasty Teriyaki Chicken Kebabs
Tender Teriyaki Chicken Kebabs on the grill
Makes 6 good-sized skewers
For the Teriyaki sauce:
¼ cup soy sauce
¼ cup white wine
¼ cup water
3 Tablespoons of brown sugar
1 teaspoon of white vinegar
2 teaspoons shaved fresh ginger (see note below)
2 cloves garlic, pressed or finely chopped
For the kebabs:
2 ½ pounds boneless skinless chicken thighs (meat from 10 – 12 thighs)
Teriyaki sauce for marinade
½ of a medium-sized yellow onion
Freshly ground black pepper
2 Tablespoons of olive oil
4 6-inch sprigs of fresh rosemary (optional)
Make the Teriyaki sauce: Put first 7 ingredients into a small saucepan, bring to a boil and simmer 5 minutes. Let cool for 10 minutes to allow flavors to mingle.
Marinate the chicken: Cut the meat from each thigh into 4 pieces, removing and discarding any large blobs of chicken fat as you go. Put the meat into a stainless steel or ceramic bowl. Pour on the Teriyaki sauce, cover and let sit for at least 3 hours in the fridge. You can let the chicken sit overnight if need be, with excellent results.
Get the coals hot: I have a little Smokey Joe grill, made by Weber; your grill may vary. Light about 30 briquettes, bring them to the red-hot stage, and spread them away from the center of the grill to make a circle of heat out by the perimeter. This will take 30-40 minutes from the time they are lit. If your grill is larger, use more briquettes – you want a hot fire.
Tender Teriyaki Chicken Kebabs under the broiler
Assemble the Kebabs: If you’re using bamboo skewers, soak them in water for 15 minutes. Peel, top and tail the onion half and cut it into 3 wedges, and then cut each wedge crosswise in half. Separate the onion segments.
Put 6 or 7 pieces of chicken on each skewer, separating each chunk with a piece or two of onion.
Arrange the skewers on a plate. Pour half of the remaining Teriyaki sauce over the chicken and grind black pepper over the kebabs. Drizzle with olive oil.
Grill the Kebabs: Put the stainless steel grill over the coals, and clean with a steel brush or metal spatula. After a few minutes, brush a little olive oil over the metal so that the chicken won’t stick. I do this using a few sprigs of rosemary as the brush and, just before I put on the chicken, I put the rosemary on the coals to let its flavor flame-infuse the meat.
Grill the kebabs for 3 minutes on one side. Turn over to grill for another 3 minutes and at the same time pour a few tablespoons of the marinade over the kebabs. Now turn ¼ turn, grill for a further 2 minutes and turn all the way over to finish.
Alternate method: If it starts to rain, as it sometimes does around here just at the time you thought you’d be settling in outside, you can also make these in your indoor oven under the broiler. Follow all the steps above, and put the kebabs 4 or 5 inches from the broiler for 2 minutes on each of 4 sides.
Don’t worry – they’ll still taste great; they just won’t be smoky!
Serve Tender Teriyaki Chicken Kebabs with rice and fresh veggies or a spring salad. After all, once it turns 70, it must be spring!
A note about ginger: I keep a 4-ounce piece of ginger in my freezer, wrapped tightly in a small plastic bag. For a recipe like this, I peel it and slice it frozen with a santuko knife. In Teriyaki sauce, I use a piece the thickness of my thumb about 1” long, and slice it as thinly as the iciness will allow. Perfect!
Clematis in full springtime bloom at Chez Bullhog
These Kebabs look soooo tasty!
That looks so delish 😛
These look mouthwatering! I can almost smell the barbeque… 🙂
Who doesn’t love meat grilled on a stick?…OK aside from vegetarians.
I like the use of white wine in your sauce. Nice touch.
This looks absolutely delicious!!! Yakitori? 🙂 Reminds me that I should make something teriyaki for my husband who loves the stuff.
now that’s what I’m talking about, perfect grill kabobs, and a beautiful sauce – clematis too … man, that is a really great post – had to go back and look at that chicken one more time, it’s just perfect
your kebaba look perfect!
YUM! I love chicken on a stick! Healthy, a great source of lean protein and so delicious and easy 🙂 I haven’t had these in ages – thanks so much for reminding me of them 🙂
these look tasty! great post!
I need to try to use chicken thighs more often – that looks delicious!
These look delicious!!!
Grilling on a nice sunny day. Can’t ask for much more. These sound fantastic and will have to be on my next grilling menu!
Yum, Cannot wait to try it. 🙂
These look so yummy and your photo is excellent. Congrats on getting Foodbuzz Top 9 with this one!!
Oh! These chicken teriyaki kabobs look fantastic…so tasty, great presentation!
Hi, my husband and I just had perfectly grilled teriyaki chicken kebabs at the farmers market in Hilo and I was wondering about the cook’s recipe and technique because the one’s I make at home are never that good, I’ll have to try your recipe, it sounds like a good one.
mm those chicken kabobs look wonderful!!
Grilled teriyaki chicken! wow….I am intrigued to eat more smoking stuff. The picture looks too tempting to resist!
You’ve got my mouth watering- the kabobs look fantastic! And you have clematis in bloom? Lucky you!
I’ve just finished simmering my teriyaki marinade, so it’s kebabs for us tonight! Looking forward to trying this recipe!
Didn’t make kebabs, but used the sauce to marinate overnight. Very good! Thank you!
Great Recipe.
I added chunks of Pineapple and glace cherries and grilled over the coals
brilliant
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I made these last night and they were a huge hit. Yummy!
[…] 6/6 ~ For a perfect summer meal how about these Teriyaki Chicken Skewers from […]
I noticed it said to use a charcoal grill. Would it still work with a propane grill or would the flavor be completely different?
I love the flavor that charcoal gives this dish. Use it if you can!
[…] Tender Tasty Teriyaki Chicken Kebabs | Sortachef – Assemble the Kebabs: If you’re using bamboo skewers, soak them in water for 15 minutes. Peel, top and tail the onion half and cut it into 3 wedges, and then cut … […]
[…] Tender Tasty Teriyaki Chicken Kebabs | Sortachef – Assemble the Kebabs: If you’re using bamboo skewers, soak them in water for 15 minutes. Peel, top and tail the onion half and cut it into 3 wedges, and then cut … Categories general […]