Monday, January 17, 2011

Teriyaki Chicken on a stick

One of the recipes I learned in high school and we served for our catering company. Super simple, and pretty yummy too!

Teriyaki Chicken on a stick

1/2 tsp garlic powder
1/2 tsp powdered horseradish
1/4 cup soy sauce
2 Tbsp vegetable oil
3/4 c lemon-lime soda (any brand)
1 lb boneless chicken, cut into strips

  1. Combine first 5 ingredients in a resealable plastic bag. Add chicken strips; seal bag and turn to coat.
  2. Refridgerate at least 2 hours or overnight.
  3. Soak 8 skewers in hot water for at least 30 minutes.
  4. Remove chicken from bag and discard marinade. Thread chicken on skewers and grill or boil until done; turning skewers once.

Note: if you wish to use the marinade to baste the chicken, heat marinade to 160*f to reduce the chance of salmonella. (still not recommended)

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