Grilled Chicken Teriyaki Skewers with Miso Ranch

Chef John brings big flavor to grilled teriyaki chicken skewers by using a tasty marinade and an herb-filled miso ranch dipping sauce to finish.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 280 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 pinch cayenne pepper
• 1 clove garlic, crushed
• freshly ground black pepper to taste
• 2 tablespoons minced green onions
• 1 tablespoon minced green onion
• 2 pounds skinless, boneless chicken thighs
• 2 teaspoons finely grated ginger
• 1 tablespoon finely chopped fresh chives
• 12 bamboo skewers
• 1 tablespoon white miso paste, or to taste
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh dill
• 0.25 cup sour cream
• 0.5 cup soy sauce
• 0.25 cup brown sugar
• 0.75 cup mayonnaise
• 0.33333334326744 cup buttermilk
• 0.5 cup sake
• 0.33333334326744 cup mirin (Japanese sweet wine)

Recipe Instructions

Step 1

Soak bamboo skewers in water.

Step 2

Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.

Step 3

Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.

Step 4

Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Step 5

Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.

Step 6

Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.