Brochetas de pollo teriyaki a la parrilla

Ingredientes

• 1 1/2 pounds boneless skinless chicken thighs (or breasts)
• 2 cloves garlic (or 2 teaspoons minced garlic)
• 1 inch ginger (grated, or 1 teaspoon ginger paste)
• 1/2 cup coconut aminos (or low-sodium soy sauce)
• 2 tablespoons sesame oil
• 2 teaspoons finely diced green onions (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons sesame seeds (optional)

Preparación

1. 1

   Cut 1½ pounds boneless skinless chicken thighs into 1-inch cubes and set aside in a large bowl.

2. 2

   Peel and grate 1 inch ginger and mince 2 cloves garlic. In a small bowl, whisk together ½ cup coconut aminos or soy sauce, 2 tablespoons sesame oil, minced garlic, grated ginger,1 teaspoons finely diced green onions (reserve the rest for garnish), ½ teaspoon salt, and ½ teaspoon black pepper. Pour the marinade over the chicken turning the pieces over to coat. Cover the bowl with a lid or plastic wrap and marinate at room temperature for 30 minutes or in refrigerator for up to 12 hours.

3. 3

   Preheat grill to medium-high, about 450°F. Thread the chicken pieces onto skewers, leaving a little space between each piece.

4. 4

   Once the grill is hot, lightly spray or brush grates with oil. Lay the skewers on the grates, leaving room between them. Grill for 10-12 minutes, using tongs to turn the skewers occasionally so all sides are grilled. Cook until internal temperature of chicken reaches 165°F.

5. 5

   Top with 2 teaspoons sesame seeds and remaining 1 teaspoons finely diced green onions before serving.