Chicken Teriyaki Skewers
|Chicken thighs||400 - 600 grams|
|Ketjak Manis||5 tablespoons|
|Brown sugar||2 tablespoons|
|Sweet chili sauce||2 tablespoons|
|Olive oil||2 tablespoons|
|Ginger root||size of half a thumb|
|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