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Sweet and Spicy Asian Chicken Skewers

Author abountifulkitchen

Ingredients

marinade ingredients:

  • 1 cup Cola not sugar free
  • 1/2 cup soy sauce
  • 1/4 cupAji- Mirin Sweet Rice Vinegar
  • 1 cup prepared Teriyaki Sauce I used Yoshida's or Very Teriyaki
  • 3 cloves garlic minced
  • 2 tablespoons Sriracha Sauce more if you like it hotter
  • 3-4 tablespoons honey
  • wood skewers about 12-24

for garnish:

  • Sesame seeds toasted
  • chopped green onions about 2-3
  • 6-24 hours before serving

Instructions

  1. Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.
  2. Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about 1/2 inch thick.
  3. Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.
  4. When ready to cook, discard sauce that was used to marinate chicken.
  5. Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.
  6. Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.
  7. Chop the green onion for garnish.
  8. Heat a griddle or barbecue and grease lightly.
  9. Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.
  10. Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.
  11. Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.

Recipe Notes

-* I used boneless chicken breasts, boneless thigh pieces are also delicious.-Before heating the sauce to drizzle on top of the chicken, I add about 1-2 tablespoons balsamic vinegar for color and flavor. I like the way it adds a little more intense flavor to the sauce.-If you would like to make this dish ahead, it's easy to do so!Marinate the chicken. Follow directions for cooking. When the chicken is cooked, carefully place the skewers in a 9x13 pan and refrigerate.When ready to serve, remove from refrigerator, let sit on counter for about 30 minutes. If serving warm, heat oven to 375 degrees. Heat uncovered on a cookie sheet in a single layer for about 3-5 minutes. Remove, and drizzle with sauce, garnish with sesame seeds and green onions and serve.