Teriyaki Sesame Chicken Skewers

This yummy recipe is originally from the Food Network, but has been tweaked to my taste.

• Ready In: 1 hr
• Yields: 15 skewers

Ingredients

• 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

Directions

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 375°.
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.