Chicken Teriyaki Skewers
40Prep Time Minutes
280Total Time Minutes
5Number of Ingredients
1 pound boneless skinless chicken thighs cut into 1-inch pieces
3/4 cup P.F. Chang's® Teriyaki Sauce, divided
5 scallions, cut into 1-inch pieces
4 10-inch wooden skewers, soaked
1 teaspoon toasted sesame seeds
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||1 g||2%|
|Vitamin C||4 mg||6%|
|Vitamin A||210 iu||4%|
Place chicken in resealable food storage bag; pour in 1/2-cup teriyaki sauce. Refrigerate 4 hours, or overnight for maximum flavor.
Preheat grill for medium heat.
Thread chicken and scallions onto each skewer, alternating two pieces of chicken followed by one scallion. Twist the skewer while threading to tightly pack chicken together. Grill 15 to 20 minutes, occasionally turning and brushing with remaining sauce, until chicken is no longer pink (165°F) and sauce is glazed. Remove from grill, garnish with sesame seeds and serve.
Grilled pineapple slices pair well with these skewers. To make, brush pineapple slices with teriyaki sauce and grill about 4 minutes per side.
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