Appetizer/Small Plates Entrées

Coffee Teriyaki Chicken Skewers

These sophisticated teriyaki-marinated chicken skewers get a jolt of cold brew coffee added for deep color and flavor 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® Taster's Choice® House Blend Bulk Instant Coffee, prepared 1:1 with water  1/2 cup
    Kosher salt and freshly cracked black pepper to taste
    Limes, juiced 2 ea
    Cornstarch slurry as needed
    Boneless, skinless chicken breasts, 1/4-inch 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
    Freshly cracked black pepper to taste




    1. In a medium pan, heat the vegetable oil and sweat the ginger, sliced garlic, and sliced shallots until soft. Add the ponzu, brown sugar, honey, coffee concentrate, salt and pepper, and lime juice, deglazing with the liquids. Bring to a boil and whisk in the cornstarch slurry until thickened. Strain through a fine mesh sieve and set aside.


    1. In a bowl, combine the chicken, olive oil, minced shallot, minced garlic, parsley, kosher salt, and cracked pepper and marinate 20 minutes.
    2. Skewer the chicken strips and grill for 2 minutes on each side. Remove from grill and serve hot, with the sauce on the side.