2lbsboneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2tbspsvegetable oil
2green onions, thinly sliced
1/2tsptoasted sesame seeds
In a medium bowl, combine oyster sauce, teriyaki sauce or soy sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, onions, ginger, lemon slices, and 1 tablespoon water. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Season with salt and pepper, to taste.
Preheat grill to medium heat. Brush with vegetable oil or olive oil so the skewers won't stick.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.
You may omit the chili garlic oil if you don't want any heat to this dish, or you may add more if you'd like more heat.
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