Teriyaki Sesame Chicken Skewers

• 15 (8 inch) bamboo skewers
• 8 ounces teriyaki sauce
• 3 tablespoons sesame oil
• 1 minced garlic clove
• 1/2 lemon, juice of
• 1 1/2 teaspoons sugar
• 1 lb boneless skinless chicken thighs
• 1 tablespoon sesame seeds, toasted

1. Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
2. Mix all marinade ingredients together in a container large enough to hold all of the chicken.
3. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
4. Preheat oven to 375u0b0.
5. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
6. Place in oven and bake for about 30 minutes, or until fully cooked through.
7. Sprinkle with sesame seeds before serving.

bamboo skewers, teriyaki sauce, sesame oil, garlic, lemon, sugar, chicken thighs, sesame seeds

Taken from www.food.com/recipe/teriyaki-sesame-chicken-skewers-177294 (may not work)