Sesame Teriyaki Skewers (Chicken On A Stick) - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs
1 tablespoon sesame seeds, toasted
Marinade
15 ounces teriyaki sauce
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juice of
1 tablespoon Splenda granular (sugar substitute)

Preparation

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