Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Skewer the chicken onto bamboo sticks.  I used two per kabob for stability.  You can use just one if you like.

Grill on low to medium heat, flipping to brown on all 4 sides until chicken is cooked through.

Serve with "fried" rice or a nice salad.

*Regular soy sauce will be darker than my fauxy sauce.
**As you can see my skewers still burned.  You could cover them with foil to further discourage this or use metal skewers.

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