Yield: Makes 6 servings
1 pound boneless, skinless chicken thighs, cubed
1-1/4 cups Kikkoman Teriyaki Baste & Glaze
6 leeks, cut into 1/2-inch pieces
2 cloves garlic, crushed
1 piece fresh ginger root, grated (4-inch)
Cover skewers with water and soak at least 30 minutes. In a medium bowl, mix together the Teriyaki Baste & Glaze, garlic and ginger (reserve 1/4 cup of marinade). Add chicken to the bowl, toss and let marinate in the refrigerator for at least 30 minutes.
Preheat the oven broiler. Thread previously soaked wooden skewers and thread alternately with 2 pieces of chicken and 2 pieces of leeks. Place on a cookie sheet lined with aluminum foil and brush with reserved marinade. Broil for 5 minutes on each side, until chicken is cooked through.