I make teriyaki chicken all the time. Once I figured out how to make the sauce to the flavor profile I like, it became a weekly (or so) rotation. When I came across this recipe, I noticed a couple changes from the teriyaki I usually make. First off, it uses fish sauce. Which I’m never opposed to! And there is a lack of soy sauce. Otherwise most of the ingredients are close to my version of teriyaki.
One big difference for me is that you simmer the sauce into a glaze. I served a this over rice.
Crispy Caramel Chicken Skewers
For the Marinated Chicken:
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1 tablespoon orange juice
For the Caramel Glaze:
2/3 cup packed light brown sugar
1/3 cup Asian fish sauce (Red Boat)
1/3 cup orange juice
1/3 cup rice vinegar
2 tablespoons honey
4 medium cloves garlic, minced
2 medium shallots, chopped
1 (1-inch) piece peeled fresh ginger, minced
2 scallions, white and light green parts only, thinly sliced on a bias
For the Marinated Chicken: In a large zipper-lock bag or bowl, combine fish sauce, brown sugar, and orange juice. Mix well. Add the chicken chunks, shake well to coat. Refrigerate for at least 2 hours or overnight.
For the Caramel Glaze: In a medium saucepan, combine the brown sugar, fish sauce, orange juice, rice vinegar, and honey over medium heat. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon. Remove from heat and set aside.
Grilling : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. (I used a gas grill, on high heat until the chicken skewers went on. Then turned to low to cook throughly. Then back on high for a final seat)
Thread the chicken on 6 bamboo skewers. Transfer to the grill and cook over direct heat, turning and brushing with the glaze every 5 minutes until chicken is cooked through and crisp, about 8 minutes.
Remove from heat, garnish with scallions, and serve.