Grilled Chicken Teriyaki Skewers with Miso Ranch Dressing

Follow our step-by-step guide on how to make Grilled Chicken Teriyaki Skewers with Miso Ranch Dressing.

1. Step 1

   Begin by soaking bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.

2. Step 2

   While the skewers soak, prepare the chicken by slicing the thighs in half lengthwise, then cutting them into smaller pieces, aiming for 3 to 4 pieces per thigh.

3. Step 3

   Place the chicken in a mixing bowl and add soy sauce, sake, mirin, brown sugar, chopped green onions, grated ginger, and oil.

4. Step 4

   Toss the mixture until everything is well combined and the brown sugar dissolves.

5. Step 5

   Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 2 to 6 hours, allowing the flavors to meld beautifully.

6. Step 6

   For the miso ranch dressing, whisk together mayonnaise, buttermilk, sour cream, and miso paste in a separate bowl.

7. Step 7

   Stir in minced garlic, tarragon, dill, and chives, then season with black pepper and cayenne to taste, creating a creamy, flavorful dip.

8. Step 8

   Once marinated, thread the chicken pieces onto the soaked skewers.

9. Step 9

   Strain the marinade into a saucepan and bring it to a boil to create a luscious glaze.

10. Step 10

    Preheat your grill to medium-high heat and grill the skewers for about 4 to 5 minutes on each side, basting with the reserved marinade until the chicken is cooked through and firm to the touch.

11. Step 11

    Serve the grilled chicken skewers hot, brushed with the reserved glaze, alongside the miso ranch dressing for a delightful dipping experience.

12. Step 12

    Enjoy the burst of flavors that come together in this delicious dish!.