Description
Delicious Teriyaki Chicken Skewers, perfect for grilling and packed with flavor.
Ingredients
Scale
- ⅓ cup + 2 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
- 8 bamboo skewers
- 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion optional garnish
- 2 teaspoons toasted sesame seeds optional garnish
Instructions
- Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.
- Add the cold water and cornstarch to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for about 4-5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
- Just before you are ready to make the skewers, heat your grill (charcoal is recommended, taking about 15 minutes to get the coals to the right temperature).
- Divide the chicken pieces between 10 skewers and slide the pieces onto the skewers.
- Sprinkle the skewers with salt and pepper.
- Divide out ⅓ cup of the teriyaki sauce to brush on after the chicken is cooked.
- Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
- Cook the chicken for 5-7 minutes per side until the chicken reaches an internal temperature of 165°F, turning it before it becomes too crisp.
- Once the chicken is cooked, brush the reserved teriyaki sauce over the chicken.
- Sprinkle with the sliced green onions and sesame seeds. Serve immediately.
Notes
- To store, remove the chicken from the skewers and keep in an airtight container in the refrigerator for up to 4 days.
- To freeze, cooled cooked chicken can be stored in a ziplock bag for up to 3 months. Thaw overnight before reheating.
- Soaking skewers in water prevents burning while grilling.
- Marinating chicken for 30 minutes to a few hours enhances flavor.
- Leave space on the skewer for easy handling while grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 230
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg