Teriyaki Chicken Skewers

These wonderfully-flavored Asian-style appetizers were a hit at our Academy Awards party last Saturday night. I made to many ahead of time, so saved some uncooked, took them off the skewer and stir-fried them up for lunch today. Over a bowl of steamed rice, it was wonderful. My other half took his to work and shared a taste. So the clamor for the recipe has already begun. So, to satisfy the hungry masses, here it is. On the skewer or off, it's delicious.

Teriyaki Chicken Skewers
Thanks to Anne Legg and her class at Central Market for the recipe.

4 pounds skinless, boneless chicken thighs, trimmed and cut into 1 inch pieces

Marinade:
1 cup soy sauce
1 cup sugar
1/2 cup water
6 inch long piece fresh ginger, cut into thin slices
4 cloves garlic, peeled and smashed with a knife

2-3 bunches green onions, washed, trimmed and cut into 1 1/2 inch pieces

Canola oil

Rinse chicken pieces and drain.

Combine marinade ingredients in large container or zip top plastic bag. Place chicken in marinade and marinate for 8-24 hours.

Meanwhile, soak 48 6-inch bamboo skewers in water.

Thread 3- 4 pieces of chicken, alternated with green onion pieces, onto skewers.

(Hint: You can freeze skewers after this step and save for later. To serve, simply defrost before broiling.)

Line a cookie sheet with foil and place skewers on sheet with pointed ends in. Cover ends of skewers with foil to keep from scorching.

Pre-heat broiler and then broil skewers for 1o-12 minutes, turning occasionally and watching carefully to prevent overbrowning.

Enjoy!