'Teriyaki' chicken skewers

For 12 pieces
  • 1 walnut-sized piece of ginger
  • 6 EL Teriyaki marinade (bottle)
  • 12 (approx. 300 g) Chicken inner fillets
  • 12 Bamboo skewers
20 minutes
light
1.
Peel the ginger and grate finely. Mix with teriyaki marinade. Wash the chicken fillets, pat dry and skewer each lengthwise. Brush with marinade. Cover and chill for about 1 hour.
2.
If necessary, drain the chicken skewers and grill them on the hot grill for 8-10 minutes.
1 piece approx:
  • 60 kcal
  • 12 g egg white
  • 1 g fat

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