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Grilled Chicken Teriyaki Skewers with Miso Ranch
Grilled Chicken Teriyaki Skewers with Miso Ranch
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Grilled teriyaki chicken skewers with flavorful marinade and herb-infused miso ranch dipping sauce.
Ingredients:
  • 12 bamboo skewers
  • 2 pounds skinless, boneless chicken thighs
  • 0.5 cup soy sauce
  • 0.5 cup sake
  • 0.33333334326744 cup mirin (Japanese sweet wine)
  • 0.25 cup brown sugar
  • 2 tablespoons minced green onions
  • 2 teaspoons finely grated ginger
  • 1 tablespoon vegetable oil
  • 0.75 cup mayonnaise
  • 0.33333334326744 cup buttermilk
  • 0.25 cup sour cream
  • 1 tablespoon white miso paste, or to taste
  • 1 tablespoon minced green onion
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
Instructions:
  • Immerse bamboo skewers in water.
  • For the chicken skewers, cut chicken thighs into strips and halve thicker pieces. Combine chicken with soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil in a bowl. Mix well by hand until sugar dissolves. Cover with plastic wrap and marinate in the fridge for 2 to 6 hours.
  • Prepare the dressing by mixing mayonnaise, buttermilk, sour cream, and miso in a bowl. Stir in green onion, garlic, tarragon, dill, and chives, then season with black pepper and cayenne. Whisk until well combined.
  • Skewer the chicken pieces. Pour the marinade into a saucepan and bring it to a boil to create a flavorful glaze.
  • Preheat the grill until it reaches medium-high heat. Grill the skewers, brushing with a bit of the reserved marinade, until the meat firms up and springs back when touched, about 4 to 5 minutes on each side.
  • Present the skewers alongside the delicious miso ranch dressing and delicately brush with the saved glaze.

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