Balsamic Teriyaki Chicken Skewers

Take your chicken skewers to the next level with a sweet and tangy glaze made with our Mission Fig Balsamic Vinegar.

Balsamic Teriyaki Chicken Skewers
Recipe type: Main course, hors d'oeuvre
Cuisine: Japanese
  • 2 TBSP unsalted butter
  • 1 shallot, minced
  • 1 cup Solvang Olive Mission Fig Balsamic Vinegar
  • 1½ tsp brown sugar
  • ¼ cup chicken stock (can use beef or vegetable stock)
  • 1 TBSP soy sauce
  • 1 TBSP mirin (may be substituted with dry white wine or sherry)
  • 1½ pounds boneless chicken breasts sliced into ½ inch strips
  • 2 TBSP Solvang Olive Organic Arbequina Olive Oil
  • 8-inch bamboo skewers, soaked in water for 30 minutes before grilling to prevent burning
  1. To make the Balsamic Teriyaki Sauce, add butter to a saucepan and melt over medium-low heat. When the butter starts to bubble, add the shallots and garlic and cook until the shallots become translucent, about 3 minutes.
  2. Add the Solvang Olive Mission Fig Balsamic Vinegar and bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until the sauce is reduced by half. Stir frequently.
  3. Add the remaining ingredients to the saucepan, stir well and bring to a boil. Turn the heat to low and let simmer for 5 minutes. Turn off the heat and cool.
  4. Place chicken in a large bowl. Coat with Solvang Olive Organic Arbequina Olive Oil and ½ cup balsamic teriyaki sauce. Marinate chicken for at least 30 minutes.
  5. Preheat grill to 350 °F
  6. Skewer chicken with bamboo sticks and grill on each side for 3-4 minutes or until done.
  7. Remove from grill and brush reserved ¼ cup teriyaki sauce over the chicken, serve.