Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 1/3 cup teriyaki sauce (I used Kikkoman Teriyaki with no high fructose corn syrup)
  • 3 cloves garlic (minced)
  • kosher salt, pepper, crushed red pepper flakes
  • vegetable oil
  • Optional: cilantro for garnish, more teriyaki sauce or yum yum sauce for dipping

Instruction

  • Cut the chicken into bite size pieces and place in a gallon size plastic bag or bowl.
  • Add the teriyaki sauce, garlic, kosher salt, pepper, and crushed red pepper flakes. Toss until evenly combined and marinate in the fridge overnight.
  • Put the chicken on 4 kabob skewers, brush any remaining marinade over top.
  • Preheat the Blackstone griddle to medium high heat, once hot add some vegetable oil and the chicken skewers.
  • Cook 6 minutes, flip and cook 5 to 7 more minutes or when the chicken is over 165 degrees.
  • Serve with cilantro for garnish and more teriyaki sauce or yum yum sauce for dipping.