With their tasty glaze, these chicken teriyaki skewers make a fab first course ... Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers.

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

Teriyaki marinade ... often with beef, chicken and fish to make a stir-fry for dinner. Everybody loves it and anyone can make it. Here I use it to create simple chicken kebabs, which are always ...