You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Teriyaki Sauce:


Instructions Checklist
  • 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.

Nutrition Facts

284 calories; 14 g total fat; 80 mg cholesterol; 522 mg sodium. 14.9 g carbohydrates; 22.7 g protein; Full Nutrition