Grilled Chicken Teriyaki Skewers with Miso Ranch Learn like a Chef :- These teriyaki chicken skewers with miso ranch will be a hit whether you need them for an appetizer, dinner, or the ideal grilling recipe! For juicy skewers, I like to use chicken thighs, but you can definitely use chicken breasts if you’d rather.
Grilled Chicken Teriyaki Skewers with Miso Ranch Learn like a Chef
INGREDIENTS
- For the Skewered Chicken: 12 small skewers
- 2 pounds boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 1/3 cup Mirin
- 2 tablespoons finely minced chives
- 1 tbsp finely grated ginger
- 1/4 cup brown sugar
- 1 tablespoon toasted sesame seed oil
- For the Miso Ranch: 3/4 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 1 tbsp miso paste, or to taste
- 2 tbsp minced chives
- 1 tsp minced garlic
- 1 tsp finely minced lemon zest
- 2 tsp dried tarragon
- 2 tsp dried dill
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
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INSTRUCTIONS
To soak, submerge the skewers in water.
Cut each chicken thigh without bones into three or so equal pieces. Transfer them into a big bowl.
Incorporate soy sauce, rice vinegar, water, mirin, grated ginger, minced chives, brown sugar, and toasted sesame seed oil into the bowl.
Make sure the chicken pieces are thoroughly covered by using your hands to combine the chicken and the teriyaki seasonings.
Let the chicken marinate in the fridge for approximately one hour.
Arrange three to four marinated chicken thighs on each skewer, and grill for four to five minutes on each side, or until the chicken is cooked through.
Put the marinade in a pot and heat it until it begins to boil. Allow the mixture to boil for two minutes while stirring gently. Take it off the stove and use it as a glaze and chicken dipping sauce. If using as a glaze, wait until the chicken is done before brushing it with the glaze.
In a large bowl, add all the ingredients for the miso ranch and toss to incorporate while the chicken cooks. To taste, add more salt or pepper.
Together with the miso ranch, serve the teriyaki-grilled chicken skewers and enjoy!
FAQs
What ingredients are required to prepare Miso Ranch-infused Grilled Chicken Teriyaki Skewers?
You’ll need chicken breast or thigh meat, teriyaki sauce, soy sauce, ginger, garlic, honey, and grilling skewers for the chicken teriyaki skewers. Miso paste, mayonnaise, Greek yogurt, onion and garlic powders, dried dill, and fresh chives are needed for the miso ranch.
Is it possible to substitute another protein for the chicken?
Indeed, you can use a variety of meats for the skewers, including shrimp, beef, tofu, and even veggies like bell peppers and mushrooms. Depending on the protein or vegetable you choose, adjust the cooking time.
What can I do to keep the chicken from drying out while it’s grilling?
Before grilling, let the chicken sit in the teriyaki sauce mixture for at least half an hour to prevent drying out. Furthermore, grill the chicken over medium heat, being sure to check it frequently to make sure it’s cooked through but still juicy, to prevent overcooking.
Can I prepare the miso ranch in advance?
Yes, you may make the miso ranch ahead of time and keep it in the fridge for up to three or four days in an airtight container. This makes it possible for the flavors to combine and create a dressing that is much more wonderful.
