Teriyaki Chicken Skewers (Printable)
Sweet-salty teriyaki chicken skewers, marinated and grilled to a caramelized glaze. Serves 4.
# What You'll Need:
→ Chicken
01 - 1 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 sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables (optional)
# How To Make:
01 - In a mixing bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
02 - Measure out and set aside 3 tablespoons of the marinade to use later as a finishing glaze.
03 - Place the cubed chicken in a large bowl or zip-top bag. Pour the remaining marinade over the chicken and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during cooking.
05 - Remove the chicken from the marinade, letting excess drip off. Thread the cubes onto skewers, spacing them evenly for uniform cooking.
06 - Heat an outdoor grill or indoor broiler to medium-high, ensuring the grates or rack are clean and lightly oiled.
07 - Grill or broil the skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the edges.
08 - While the skewers cook, pour the reserved marinade into a small saucepan and bring to a gentle simmer over medium heat for 2 to 3 minutes. For a thicker glaze, stir in the cornstarch mixed with a splash of water and cook until the sauce coats the back of a spoon.
09 - Brush the cooked skewers generously with the teriyaki glaze. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately alongside steamed rice or grilled vegetables.
# Expert Tips:
01 -
- The marinade doubles as a finishing glaze, so nothing goes to waste and every bite is layered with flavor.
- Chicken thighs stay incredibly juicy even if you accidentally leave them on the grill a minute too long, which I have done more times than I care to admit.
02 -
- Do not skip reserving the marinade before it touches raw chicken, because you need a clean batch for the glaze and using the used marinade without boiling it properly is a food safety mistake.
- If you do not have mirin, mix 2 tablespoons of rice vinegar with an extra teaspoon of sugar and it will get you surprisingly close to the real thing.
03 -
- Pat the chicken pieces dry before marinating so the soy sauce mixture clings better and you get a real sear instead of a steam.
- Toasting the sesame seeds in a dry pan for just a minute or two until they turn golden releases an incredible aroma that makes the whole dish taste more finished.