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 each
-
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 each
-
Cornstarch slurry -- as needed
-
Boneless, skinless chicken breasts, 1/4-inch strips lengthwise- -- 4 each
-
Extra virgin olive oil -- 5 Tbsp.
-
Shallot, peeled and minced -- 1 each
-
Garlic, peeled and minced -- 4 cloves
-
Parsley, flat leaf, minced -- 3 Tbsp.
-
Kosher salt -- to taste
-
Freshly cracked black pepper -- to taste
Preparation
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.
2
In a bowl, combine the chicken, olive oil, minced shallot, minced garlic, parsley, kosher salt, and cracked pepper and marinate 20 minutes.
3
Skewer the chicken strips and grill for 2 minutes on each side. Remove from grill and serve hot, with the sauce on the side.
Share
Components
