Teriyaki Chicken Thigh Kebabs

Ingredients 0/11

Step 1

Stir the soy sauce, pineapple juice, hot honey, garlic, brown sugar, salt, and ginger in a saucepan. Heat it over medium, stirring occasionally, until it just starts to boil—this should take about 5 minutes. Turn the heat down to low, whisk in the cornstarch until it’s fully combined, and keep stirring for another minute or two until the sauce thickens. Take it off the heat and set it aside.

Step 2

Thread the chicken onto skewers and season them with a little salt and pepper. Brush the chicken all over with the teriyaki sauce you made, saving some sauce for later. Pop the skewers into the fridge for at least a couple of hours, or overnight if you can, to let the flavors soak in.

Step 3

When you’re ready to cook, heat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup. Lay the skewers out on the sheet and bake them for about 10 to 13 minutes until they’re cooked through.

Step 4

After baking, move a rack about 6 inches from the broiler and preheat the broiler. Give the skewers another good brush with sauce, then broil them for 2 to 3 minutes on each side to get a nice glaze and a little char. Serve them up with extra teriyaki sauce on the side for dipping.