Grilled chicken skewers with a glaze, garnished with sliced green onions, served on a white oval plate with dipping sauce on the side.

Teriyaki Takumi Grilled Chicken Thigh Kabobs 

Serves 6
Total Time 57 minutes
Prep Time 15 minutes
Inactive Time 30 minutes
Cook Time 12 minutes

Ingredients

1½ pounds boneless/skinless chicken thighs, cubed 
½ cup + 2 tablespoons Kikkoman® Teriyaki Takumi, Original, divide

For Serving
Green onion 

Directions

  1. 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.  
  2. Soak wooden skewers in water for 15 minutes. Thread chicken onto skewers.  
  3. 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.  
  4. Transfer chicken kabobs to a serving plate and brush with remaining Takumi. Serve hot garnished with green onions.

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Chicken (130)Entrees (336)Grill (68)
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