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Categories:
teriyaki sauce gingerroot bourbon honey dark sesame oil garlic green onions vegetable cooking spray salsa
Viewed: 69 - Published at: 4 years agoIngredients
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/4 cup reduced-sodium teriyaki sauce
- 1 tablespoon peeled, grated gingerroot
- 3 tablespoons bourbon
- 2 tablespoons honey
- 2 teaspoons dark sesame oil
- 2 cloves garlic, minced
- 6 green onions, cut into 1-inch pieces
- Vegetable cooking spray
- Papaya Salsa
Method
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut chicken into 1/2-inch-wide strips. Combine teriyaki sauce and next 5 ingredients in a heavy-duty, zip-top plastic bag. Add chicken strips and green onions; seal bag, and shake until well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
- Soak 16 (6-inch) bamboo skewers in water 30 minutes; set aside.
- Remove chicken and green onions from marinade; discard marinade. Thread chicken and green onions alternately onto soaked skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done. Serve with Papaya Salsa.
