Ingredients for Teriyaki Baby Chicken
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How to Make Teriyaki Baby Chicken
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Add 1.5 lbs of bite-sized baby chicken pieces to the marinade and let it sit for at least 10 minutes (longer is better!).
- Soak about 10-12 bamboo skewers in water for at least 30 minutes to prevent burning.
- Thread approximately four pieces of marinated chicken onto each skewer.
- Preheat your grill or grill pan to medium-high heat.
- Grill the chicken skewers for 5-7 minutes per side, basting frequently with the remaining marinade, until the chicken is cooked through and the glaze is caramelized.
- Serve immediately with steamed rice and a side of Japanese coleslaw for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
6g
Fat
36g
Carbs
1g