Teriyaki Skewers w/Fresh Tomato Chimichurri
Freshen up your teriyaki with a fresh tomato chimichurri spiced up with Hawaiian chili peppers. A great way to celebrate the end of summer bringing together the best of two cultures! Great on steaks as well!
- 1-2 lbs chicken cut into pieces
- 2 dozen bbq sticks (soaked in water)
- 1/4 cup Aloha shoyu soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 clove garlic
- 1 slice fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup parsley leaves – minced
- 1/4 cup cilantro leaves – minced
- 1/3 c extra virgin olive oil
- the juice from 1/2 lemon + more to taste
- 1 garlic clove grated
- 1-2 Hawaiian chili peppers
- sea salt to taste
- the zest from 1 lemon
- 1 medium heirloom tomato- cut into cubes
Place skewers in water and allow to soak for 30 minutes to prevent burning.
Chop parsley, cilantro, tomatoes and mix in bowl. Crush garlic, hawaiian chili pepper and add to bowl. Slowly drizzle olive oil, lemon juice, lemon zest and salt. Toss and set aside in refrigerator.
Prepare teriyaki sauce by adding first 6 ingredients into a small pot and heating over medium heat until the brown sugar is completely dissolved. In a small bowl, add cornstarch and water and mix thoroughly until cornstarch is dissolved. Slowly add a little of the corn starch mixture a teaspoon at a time and cook for 5 minutes. Repeat until the desired thickness is achieved. Divide sauce in half. Use half for basting chicken on grill and the other half to drizzle on finished dish.
Cut chicken into 1" pieces and place 3-6 pieces on a skewers that have been soaking in water for at least 30 minutes. Sprinkle with a little bit of salt and pepper and grill. Brush teriyaki glaze on chicken and cook for 3-4 minutes on each side.
Place cooked chicken skewers on plate and drizzle with spicy tomato chimichurri and teriyaki glaze.