- Combine cubed chicken thighs and Takumi in a shallow dish and stir to coat. Cover and marinate for at least 30 minutes or up to 4 hours.
- Soak wooden skewers in water for 15 minutes. Thread chicken onto skewers.
- Heat an outdoor grill or a grill pan over medium-high heat and brush with cooking oil. Once grill is hot, add chicken thigh skewers and grill for 5-6 minutes on each side or until fully cooked.
- Transfer chicken kabobs to a serving plate and brush with remaining Takumi. Serve hot garnished with green onions.
Teriyaki Takumi Grilled Chicken Thigh Kabobs
Yield
6
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
57 minutes
kikkoman products used:
ingredients
1½ pounds boneless/skinless chicken thighs, cubed
½ cup + 2 tablespoons Kikkoman® Teriyaki Takumi, Original, divide
For Serving
Green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
