Teriyaki Chicken Skewers (Printer-friendly)
Marinated chicken skewers glazed with sweet-salty teriyaki, grilled and finished with sesame and spring onions.
# What You'll Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 garlic cloves, minced
09 - 2 teaspoons fresh ginger, grated
10 - 1 tablespoon cornstarch (optional, for thickening)
→ For Serving & Garnish
11 - 2 tablespoons toasted sesame seeds
12 - 2 spring onions, sliced
13 - Cooked rice or grilled vegetables, for serving (optional)
# How to Prepare:
01 - Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl until well combined.
02 - Set aside 3 tablespoons of marinade in a separate cup for glazing.
03 - Combine chicken cubes and remaining marinade in a large bowl or zip-top bag. Mix thoroughly and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
04 - Soak wooden skewers in water for 30 minutes to prevent burning if using them. Thread marinated chicken pieces onto skewers.
05 - Preheat grill or broiler to medium-high heat. Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally, until chicken is thoroughly cooked and edges are slightly charred.
06 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, add cornstarch dissolved in a splash of water and cook until glossy and thickened.
07 - Brush cooked chicken skewers with warm teriyaki glaze. Arrange on a platter, sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately with cooked rice or grilled vegetables if desired.
# Expert Advice:
01 -
- This marinade thickens to a delicious shiny glaze that clings lovingly to each piece of chicken.
- It’s so easy to prep ahead, and it makes you look like a grilling pro (even if you’re still fumbling with the tongs).
02 -
- If you skip soaking wooden skewers, they’ll scorch and splinter on the grill – I learned that lesson with a smoky kitchen and extra toothpicks.
- Brushing on glaze only after grilling keeps the flavors bright and the chicken caramelized, instead of burnt.
03 -
- Use chicken thighs for best flavor and ensure juicy results, even if cooked a little longer than planned.
- The secret to a shiny finish is brushing the glaze on while the skewers are still piping hot off the grill.