Sesame Teriyaki Skewers (Chicken on a Stick) |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 24 |
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Great for a low-carb snack. I make this up fairly regularly, and just keep it in the fridge for when I need something, but it's just not meal time yet. I left the Bamboo skewers out of the recipe list, and the prep time includes 1 hour of marinading... Ingredients:
2 lbs boneless skinless chicken thighs |
1 tablespoon sesame seeds, toasted |
15 ounces teriyaki sauce |
6 tablespoons sesame oil |
1/4 teaspoon minced garlic |
1 lemon, juice of |
1 tablespoon splenda granular (sugar substitute) |
Directions:
1. Soak bamboo skewers in water for 1 hour to keep from burning later.
2. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken.
3. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
4. Preheat oven to 375 degrees F.
5. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
6. Place in oven and bake for about 30 minutes, or until fully cooked through.
7. Sprinkle with sesame seeds before serving.
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