Appetizer/Small Plates Entrées

Coffee Teriyaki Chicken Skewers

Teriyaki marinated Chicken Skewers with a jolt of cold brew added for richness.



Vegetable oil 3 Tbsp
Ginger, peeled and sliced 3 Tbsp
Garlic, peeled and sliced 4 cloves
Shallot, peeled and sliced 1 ea
Ponzu soy sauce 1 1/2 cups
Brown sugar 1/4 cup
Honey 1 Tbsp
NESCAFÉ Cold Brew Concentrate 1/2 cup
Kosher salt and freshly cracked black pepper to taste
Lime 2 ea
Corn starch slurry as needed
Boneless, skinless chicken breast, 1/4" strips lengthwise 4 ea
Extra virgin olive oil 5 Tbsp
Shallot, peeled and minced 1 ea
Garlic, peeled and minced 4 cloves
Parsley, flat leaf, minced 3 Tbsp
Kosher salt to taste
Frashly cracked black pepper to taste
Wooden skewers as needed




  1. Sweat the aromatics.  Deglaze the pan with the liquids.  Boil and whisk in the slurry until thickened.  Strain through a fine mesh sieve.


  1. Combine the aromatics and marinate the chicken strips 20 minutes.
  2. Skewer the chicken strips and grill for 2 minutes on each side.  Take off the grill and dip the chicken in the sauce while it is still hot.