Ingredients
Equipment
Method
Marinade Preparation
- In a medium bowl, whisk together soy sauce, banana ketchup, brown sugar, vinegar, minced garlic, black pepper, and salt until well combined.
- Set aside a portion of the marinade for basting later.
Chicken Marination
- Cut chicken thighs into 1-inch pieces and place them in a resealable bag or a shallow dish.
- Pour marinade over the chicken, ensuring every piece is coated.
- Refrigerate for at least 2 hours or overnight for deeper flavor.
Grilling
- Preheat your grill to medium-high heat, about 400°F (200°C).
- Soak bamboo skewers in water for at least 30 minutes.
- Thread marinated chicken pieces onto skewers, packing them close but not too tightly.
- Place skewers on the grill and cook for 10-15 minutes, turning every few minutes.
- Baste with reserved marinade occasionally if desired.
- Remove from grill once fully cooked and allow to rest for about 5 minutes.
Nutrition
Notes
These skewers are ideal for gatherings and are gluten-free when using tamari.
