Serves
4–6
Ingredients
Chicken
- 2 lbs chicken, cut into 2-inch pieces
- Salt and black pepper, to taste
Marinade & Sauce
- ¾ cup water
- ½ cup low-sodium soy sauce
- ¼ cup minced garlic
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 2 teaspoons ginger paste
- 2 teaspoons canola oil
- 2 teaspoons Worcestershire sauce
- 2 teaspoons apple cider vinegar
Slurry
- 2 tablespoons cornstarch
- ¼ cup water
Garnish
- 2 tablespoons white sesame seeds
Instructions
1.
Prepare the Marinade: In a bowl, whisk together the water, soy sauce, minced garlic, honey, sesame oil, ginger paste, canola oil, Worcestershire sauce, and apple cider vinegar.
2.
Reserve Marinade: Set aside 1 cup of the marinade for the finishing sauce.
3.
Marinate the Chicken: Place the chicken pieces in a bowl or food-safe bag and toss with the remaining marinade. Cover and refrigerate for 4 hours.
4.
Prepare the Sauce: Pour the reserved 1 cup marinade into a small saucepan and bring to a simmer for 5 minutes. Whisk together the cornstarch and water to form a slurry. Add the slurry to the saucepan and whisk until thickened, then remove from heat.
5.
Preheat the Grill: Preheat your Traeger grill to 275°F.
6.
Skewer the Chicken: Thread the marinated chicken pieces onto skewers and season lightly with salt and black pepper.
7.
Grill the Skewers: Place the skewers on the grill and cook until the internal temperature reaches 140°F.
8.
Glaze the Chicken: Begin brushing the skewers with the thickened teriyaki sauce, repeating every 10 minutes until the chicken reaches 165°F.
9.
Finish and Serve: Remove from the grill and sprinkle with white sesame seeds before serving.
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