Tammy
Apr 26, 2006, 8:21 am
Here's our version of the ones we get at our local Chinese/Thai restaurant (Jeff calls 'em 'Rat on a stick')...
Boneless, skinless chicken thighs
1 bottle Teriyaki sauce
1/4 cup soy sauce
3 tablespoons Garlic oil
Cut chicken thighs in half to get two long, thin strips and stick them on bamboo skewers. Place in shallow container with lid. Cover with Teriyaki, soy, and garlic oil. Marinade in refridgerator overnight.
Cook on the grill.
Note: We've tried this recipe with boneless, skinless chicken breast, but they don't even compare, as they are much drier, and have a slightly different flavor.
Boneless, skinless chicken thighs
1 bottle Teriyaki sauce
1/4 cup soy sauce
3 tablespoons Garlic oil
Cut chicken thighs in half to get two long, thin strips and stick them on bamboo skewers. Place in shallow container with lid. Cover with Teriyaki, soy, and garlic oil. Marinade in refridgerator overnight.
Cook on the grill.
Note: We've tried this recipe with boneless, skinless chicken breast, but they don't even compare, as they are much drier, and have a slightly different flavor.