Description
These Easy Teriyaki Chicken Skewers are a flavorful and simple grilled dish featuring juicy chicken thighs marinated in a homemade teriyaki sauce. Perfect for a quick weeknight dinner or a weekend barbecue, the skewers are basted with a sweet and savory glaze and garnished with sesame seeds and green onions for an authentic Asian-inspired taste.
Ingredients
Chicken Skewers
- 2 lbs. chicken thighs or breasts, cut into 1-inch cubes
- 8 skewers
- Sesame seeds, for garnish (optional)
- Chopped green onion, for garnish
Teriyaki Sauce
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced
- 1 tbsp honey
- 1/2 tsp sesame oil
Instructions
- Make the Teriyaki Sauce: In a small bowl, combine the cornstarch and water to create a slurry. In a medium saucepan, add the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh ginger, honey, sesame oil, and the cornstarch-water mixture. Stir frequently and bring to a simmer over medium heat. Continue to cook until the sauce thickens slightly and turns dark brown. Once thickened, remove from heat and allow to cool completely. You may refrigerate it to speed up the cooling process.
- Marinate the Chicken: Place the cubed chicken into a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken and gently shake to coat all pieces evenly. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes to absorb the flavors. Reserve the remaining sauce for basting.
- Prepare the Grill and Skewers: Preheat the grill to medium heat. Thread the marinated chicken pieces onto the skewers evenly.
- Grill the Chicken Skewers: Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook, turning every 3-4 minutes. Continue grilling for approximately 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. During the last few turns, baste the chicken with the reserved teriyaki sauce to enhance flavor and glaze.
- Serve: Remove the skewers from the grill. Garnish with chopped green onion and a sprinkle of sesame seeds if desired. Serve immediately and enjoy your flavorful teriyaki chicken skewers.
Notes
- Use low sodium soy sauce to control salt levels in the dish.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
- Chicken thighs provide juicier results compared to breasts but both can be used.
- The marinade can be extended up to 2 hours for a more intense flavor, but avoid longer marinating times to prevent texture changes.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Leftover teriyaki sauce can be stored in the refrigerator for up to one week.
