This amazing recipe makes enough for about four kabobs but if you want more you can always double the ingredients. They take about fifteen minutes to prepare then they have to marinade in all those delicious flavors for at least thirty minutes up to overnight. Once they have finished marinading, they take about ten minutes on the grill.
Let's Get Started!
The Ingredients To Gather:
- 1 lb chicken breasts
- 3/4 cup soy sauce low sodium
- 3/4 cup water
- 1/2 cup honey
- 1/4 cup brown sugar packed
- 2 tsp garlic minced
- 1 tbsp chives chopped, for topping (optional)
- Sriracha Cream Sauce
- 1/4 cup mayonnaise
- 1 tbsp sriracha or 2 tbsp for a stronger taste
- 1 tbsp sweetened condensed milk
The Step By Step Directions To Follow:
- Prepare chicken by cutting off excess fat and cutting into 1/2 to 1 inch cubes.
- Place chicken in a quart-sized ziplock bag, set aside.
- Whisk together soy sauce, water, honey, brown sugar, and garlic.
- If honey won't dissolve, microwave the marinade for 20 seconds, whisk again.
- Set aside 3/4 cup of the marinade for basting while cooking. Pour remaining marinade in ziplock bag with chicken. Squeeze out excess air, seal bag.
- Let chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 4 hours or ideally overnight.
- Prepare grill. Remove chicken from marinade bag, thread on skewers. Discard bag, marinade that chicken rested in.
- Place chicken on grill, cook until done and no longer pink, 3-4 minutes per side. When turning kabobs, baste chicken with 3/4 cup remaining marinade.
- Add mayonnaise, sriracha, and sweetened condensed milk to bowl. Whisk together until creamy. Taste test, add more sriracha if desired.
- Serve chicken kabobs , drizzled with sriracha cream sauce and sprinkled with chipped chives.
Finished!
These Teriyaki Chicken Kabobs with sriracha cream sauce may just be your new favorite meal to have on the grill. Have you tried these Kabobs yet?
Let Us Know What You Think!
Article Source: Homemade Hooplah
Timothy Shamus