Description
Delicious and flavorful Teriyaki Chicken Skewers featuring tender chicken marinated in a homemade teriyaki sauce, grilled to perfection with a sweet and savory glaze. Perfect as a main dish for gatherings or a tasty weeknight dinner.
Ingredients
Chicken and 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 sauce: Combine cornstarch and water in a small bowl to create a slurry. In a medium saucepan, mix together brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, sesame oil, and the cornstarch slurry. Stir frequently and bring to a simmer over medium heat. Cook until the sauce thickens slightly and turns dark brown, then remove from heat and let cool completely. Refrigerate to speed cooling if desired.
- Marinate the chicken: Once the sauce has cooled, place the cubed chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken, seal the bag, and gently shake to coat. Let the chicken marinate in the refrigerator for at least 30 minutes.
- Prepare the grill and skewers: Thread the marinated chicken pieces evenly onto the skewers. Preheat the grill to medium heat and lightly oil the grill grates to prevent sticking.
- Grill the skewers: Place the chicken skewers on the hot grill. Turn the skewers every 3 to 4 minutes to ensure even cooking. Grill until the chicken reaches an internal temperature of 165°F (74°C), approximately 20 to 30 minutes. During the last few turns, baste the chicken generously with the reserved teriyaki sauce to enhance flavor and glaze.
- Serve: Remove the skewers from the grill and transfer to a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
Notes
- Using chicken thighs will result in juicier, more flavorful skewers compared to breasts.
- Soaking wooden skewers in water for 30 minutes before grilling helps prevent them from burning.
- Low sodium soy sauce is recommended to control salt levels in the dish.
- Make sure the teriyaki sauce is completely cooled before marinating to avoid partially cooking the chicken prematurely.
- To speed up cooking, you can cut the chicken into slightly smaller cubes (around 3/4 inch).
- Can be served with steamed rice and grilled vegetables for a complete meal.
