For a richer flavor, use dark brown sugar instead of light brown sugar. If you don't have sake, you can substitute with dry sherry or rice wine vinegar (use slightly less rice wine vinegar as it is more acidic). The miso ranch can be made a day ahead and stored in the refrigerator. Be careful not to overcook the chicken, as it can become dry. The internal temperature should reach 165°F (74°C).
Delilah Kunze
May 30, 2025I've tried many teriyaki chicken recipes, and this one is by far the best.
Alize Hilpert
May 23, 2025These were a huge hit at my BBQ! Everyone raved about the miso ranch.
Elody Rutherford
May 20, 2025I found the miso ranch a little salty for my taste, so I added a squeeze of lime juice.
Astrid Stiedemann
Apr 26, 2025Kids love these, they disappear quickly at dinner
Corine Mcdermott
Apr 24, 2025I added a little bit of sriracha to the miso ranch for a spicy kick.
Leta Von
Apr 16, 2025The miso ranch is so good. I want to dip everything in it!
Allie Kuhic
Feb 23, 2025I made these for a weeknight dinner, and they were surprisingly easy and quick.
Noelia Runolfsdottir
Nov 18, 2024This is my new go-to recipe for teriyaki chicken skewers.
Henri Bruen
Nov 2, 2024The chicken was so tender and flavorful. The marinade is perfect!