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Bart's Chicken Kebabs with Guy Kawasaki's Famous Teriyaki

Photo: Mariel De La Cruz

If you own a grill, you need a go-to chicken Teriyaki recipe. Thanks to Guy Kawasaki’s Famous Teriyaki Sauce, this versatile recipe is as good served cold the next day as it is hot for dinner. Either way, pair it with your favorite sides for a real treat. We like ours with some nice white rice or a good Hawaiian macaroni salad and some grilled veggies.

• 4-5
• 6-12 hours
• 15 minutes

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 cups Guy Kawasaki's Famous Teriyaki Sauce
• 1/4 cup orange marmalaide
• 1/4 teaspoon crushed red pepper flakes -optional-

Preparation

1. Cut chicken into large cubes, approximately 1-1/2”
2. Divide chicken and Guy Kawasaki’s Famous Teriyaki Sauce into ziplock bags and marinate for 6-12 hours.
3. Remove chicken and pat dry, reserve teryaki sauce in a small sauce pan.
4. Bring teryaki sauce to a slow boil for 13 minutes, then add marmalaide and red pepper flake, continue boiling for 2 minutes. Remove from heat and set aside. Mixture should thicken as it cools.
5. Grill kebabs over medium heat, turning frequently to avoid excessive char, approximately 15 minutes.
6. Brush chicken with glaze and grill 1-2 minutes to slightly carmelize. Remove from heat and serve.