1 bottle Kinder’s Sweet & Spicy Teriyaki Sauce
1 ½ to 2 pounds boneless, skinless chicken thighs
Oil (for grill grates)
12-18 bamboo or metal skewers
Lay chicken thighs flat on the cutting board and trim any unwanted fat.
Cut the thighs lengthwise into long strips (you should get 2-3 long slices per thigh).
Place the chicken strips into bowl or resealable bag and cover with marinade (approximately 8 ounces). Marinate for at least an hour and up to 20 hours.
Oil and preheat grill to high (425-450).
Remove the chicken strips and thread onto skewers. Pull each strip of so it lays flat on the skewer for a more even cook.
Place each skewer on grill and reduce heat to medium high. Pour or brush on additional marinade chicken cook for 5-7 minutes. Flip the skewer and cook for an additional 5-7 minutest, or until an internal temperature of 165.
Remove from the grill and brush with extra sauce and garnish as desired.