Chicken Teriyaki Skewers

Chicken Teriyaki Skewers


Chicken thighs 400 - 600 grams
Soysauce 5 tablespoons
Ketjak Manis 5 tablespoons
Brown sugar 2 tablespoons
Honey 2 tablespoons
Sweet chili sauce 2 tablespoons
Olive oil 2 tablespoons
Water 2 tablespoons
Ginger root size of half a thumb
Garlic 4 pieces
Shallot 1
Spring Onions to decorate

For this recipe it’s best to start as early as possible, the longer the chicken can marinate the better the taste and more tender it will become.

For the marinade, put the following ingredients in a bowl that will fit the chicken as well. Poor in the soy sauce, the ketjap manis,
the brown sugar, the honey, chili sauce, minced garlic and the ginger minced. Put everything in one bowl and stir will.

Take the chicken thighs and cut them in cubes of roughly 1.5 cm and put them in the bowl, stir all together and cover up in the fridge
for as long as you want I always try to get it marinated for at least 4/5 hours. If you have time the night before is even better.

When you are using wooden skewers make sure to soak them in water for 1 hour so they don’t burn while putting them on the BBQ

Cut the spring onions to rings and sprinkle on you chicken teriyaki skewers once they come of the BBQ





10 min


15 min

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