All, Recipes

Teriyaki Takumi Grilled Chicken Thigh Kabobs

Bridget Maloney

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.