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.