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Teriyaki Chicken Skewers with Miso Ranch

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
165 min
SERVINGS
12 servings
Dinner Japanese
Teriyaki Chicken Skewers with Miso Ranch
Ingredients
  • 12 bamboo skewers
  • 2 pounds skinless, boneless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/3 cup mirin (Japanese sweet wine)
  • 1/4 cup brown sugar
  • 2 tablespoons minced green onions
  • 2 teaspoons finely grated ginger
  • 1 tablespoon vegetable oil
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/4 cup sour cream
  • 1 tablespoon white miso paste, or to taste
  • 1 tablespoon minced green onion
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
Instructions
1
Immerse bamboo skewers in water to rehydrate them.
2
Prepare the chicken for marinating: Slice chicken thighs into halves along their natural seams, and divide thicker portions to create 3-4 pieces each. Place the chicken in a bowl, then add soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Mix everything together using your hands until the ingredients are well combined and the brown sugar has dissolved. Cover the bowl with plastic wrap to keep it fresh, then refrigerate for 2-6 hours.
3
Create the dressing mixture: In a separate bowl, whisk together mayonnaise, buttermilk, sour cream, and miso until smooth. Add green onion, garlic, tarragon, dill, and chives to the bowl, then season with black pepper and cayenne. Whisk everything together until it's thoroughly combined.
4
Thread the chicken pieces onto the skewers, leaving a small space between each piece. Strain the marinade into a saucepan and bring it to a boil, creating a glaze.
5
Preheat the grill for medium-high heat before grilling the skewers. Grill the skewers, brushing them with some of the reserved marinade during cooking, until the meat is firm to the touch and springs back when pressed, 4-5 minutes per side.
6
Serve the skewers alongside the miso ranch dressing and brush them with some of the reserved glaze.