Teriyaki Chicken Hors Doeuvre Skewers Recipes

TERIYAKI CHICKEN SKEWERS

Steps:

• Cut the thighs into 1-inch (2.5 centimetre) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
• Thread the pieces onto skewers (fill about 4 inches/12 centimetres of each skewer), making sure to leave little gaps between the meat for more even cooking.
• Cook on a grill until ready (see note 1).
• Meanwhile: In a sauce pan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
• Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
• Enjoy!

GRILLED TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
• Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
• Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
• Thread chicken strips onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
• Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken skewers on the prepared baking sheet.
• Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

TERIYAKI CHICKEN HORS D'OEUVRE SKEWERS

Steps:

• Cut chicken in pieces 1" X 2" X 1/4" thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
• Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
• Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.

BEEF TERIYAKI HORS D'OEUVRE

Steps:

• Slice partially frozen steak thinly on the diagonal (should get about 20 slices).
• Prepare marinade by combining rest of ingredients.
• Marinate meat at least thrity minutes (or meat can be frozen for several days right in the marinade and then sliced).
• Thread on skewers.
• Broil at highest heat or grill until brown.