These Teriyaki chicken skewers just couldn’t be easier for summer's bar-Bbq.

1. Take boneless-skinless chicken thigh meat and cut into 1½ - 2 inch strips

2. Marinade overnight (8-12 hours) in your favorite bottled Teriyaki sauce (or homemade) I used Mr. Yoshida’s Original Marinade & Cooking Sauce

3. Broil or grill the chicken strips, once cooked through, set aside on a plate, covered with tin foil until you’re party is about to start.

4. Slice each strip into about 1 inch pieces thread 3-4 chunks of chicken onto each skewer,

5. Arrange attractively on a platter and serve.

TIPS:
(I made the mistake of trying to grill the meat on the skewers, they burned even though I soaked them in water).

Enjoy!