Grilled Chicken Teriyaki Skewers with Miso Ranch Recipe

Chicken Skewers with Miso Ranch Dressing

This recipe yields 12 servings and features juicy chicken skewers paired with a flavorful miso ranch dressing.

Ingredients

For the Chicken Skewers:

• 12 bamboo skewers
• 2 pounds skinless, boneless chicken thighs
• cup soy sauce
• cup sake
• cup mirin (Japanese sweet wine)
• cup brown sugar
• 2 tablespoons minced green onions
• 2 teaspoons finely grated ginger
• 1 tablespoon vegetable oil

For the Miso Ranch Dressing:

• cup mayonnaise
• cup buttermilk
• cup sour cream
• 1 tablespoon white miso paste (or to taste)
• 1 tablespoon minced green onion
• 1 clove garlic, crushed
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• Freshly ground black pepper, to taste
• 1 pinch cayenne pepper

Directions

1. Soak the bamboo skewers: Place the bamboo skewers in water to soak for at least 30 minutes. This helps prevent them from burning during grilling.
2. Prepare the chicken skewers: Cut the chicken thighs in half lengthwise along their creases. For the thicker portions, cut each piece into 3 or 4 smaller pieces. Place the chicken in a large bowl.
3. Marinate the chicken: Add the soy sauce, sake, mirin, brown sugar, green onions, grated ginger, and vegetable oil to the chicken. Use your hands to toss everything together until well-combined and the brown sugar dissolves. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to marinate.
4. Make the miso ranch dressing: In a separate bowl, combine the mayonnaise, buttermilk, sour cream, and white miso paste. Add the minced green onion, crushed garlic, tarragon, dill, and chives. Season with black pepper and cayenne pepper to taste. Whisk everything together until the dressing is smooth and well-mixed.
5. Thread the chicken onto skewers: Remove the marinated chicken from the refrigerator and thread the pieces onto the soaked bamboo skewers.
6. Make the glaze: Strain the marinade into a saucepan and bring it to a boil over medium heat. Let it simmer for a few minutes until it thickens slightly into a glaze.
7. Preheat the grill: Preheat your grill to medium-high heat, making sure it's ready for cooking the skewers.
8. Grill the skewers: Place the chicken skewers on the grill. Cook for about 4 to 5 minutes per side, basting with some of the reserved marinade during the grilling process. The chicken should be firm to the touch and spring back when pressed.
9. Serve: Serve the grilled chicken skewers with the miso ranch dressing on the side. Brush the skewers with the reserved glaze just before serving for extra flavor.

Chef's Notes

• If you prefer, you can substitute crme fraiche or yogurt for the sour cream in the dressing.
• Avoid marinating the chicken for too long, especially with small chunks. The chicken can take on an odd texture and may fall apart during grilling.

Nutrition Facts (per serving)

• Calories: 280
• Total Fat: 19g (24% Daily Value)
• Saturated Fat: 4g (20% Daily Value)
• Cholesterol: 54mg (18% Daily Value)
• Sodium: 788mg (34% Daily Value)
• Total Carbohydrates: 10g (3% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 8g
• Protein: 14g (29% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 31mg (2% Daily Value)
• Iron: 1mg (6% Daily Value)
• Potassium: 181mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.