Minutes Prep time: 40
Minutes Total time: 280
Servings: 4
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 113 mg | 38% |
| Total Fat | 7 g | 11% |
| Iron | 1 mg | 7% |
| Calories | 207 kcal | 10% |
| Sodium | 777 mg | 32% |
| Protein | 22 g | 43% |
| Saturated Fat | 2 g | 10% |
| Sugars | 9 g | 1% |
| Vitamin C | 4 mg | 6% |
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.
Chicken Teriyaki Skewers
