You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.
Ingredients
- water: 0.5 cup
- ½ tablespoons brown sugar: 2 piece
- soy sauce: 2 Tbsp
- mirin (Japanese sweet wine): 1 Tbsp
- agave nectar: 2 tsp
- garlic clove, finely: 1 piece (minced)
- freshly grated ginger: 0.5 tsp
- tapioca flour: 1 Tbsp
- water: 2 Tbsp (cold)
- ¼ pounds skinless, boneless chicken thighs: 1 piece (cut into strips)
Metric Conversion
Stages of cooking
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Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
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Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
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Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
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Thread chicken strips onto skewers.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.
