Teriyaki Chicken Skewers (Printable)
Juicy chicken cubes in homemade teriyaki marinade, grilled until charred and glazed with sweet-salty sauce.
# 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 sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables (optional)
# Directions:
01 - Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl until well combined.
02 - Set aside 3 tablespoons of the marinade in a separate small container for glazing later.
03 - Place chicken cubes in a large bowl or zip-top bag. Pour remaining marinade over chicken and toss to coat evenly. Refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
04 - If using wooden skewers, soak in water for 30 minutes before threading to prevent burning during cooking.
05 - Thread marinated chicken pieces onto skewers, leaving small space between pieces for even cooking.
06 - Heat grill or broiler to medium-high temperature.
07 - Grill or broil skewers for 12 to 15 minutes, turning occasionally, until chicken is cooked through and lightly charred on edges.
08 - While skewers cook, pour reserved marinade into small saucepan. Simmer over medium heat for 2 to 3 minutes. For thicker consistency, whisk cornstarch with splash of water and stir into sauce until thickened.
09 - Brush cooked skewers generously with teriyaki glaze. Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately with steamed rice or grilled vegetables.
# Expert Advice:
01 -
- The homemade teriyaki sauce puts those bottled versions to shame, and you probably have everything in your pantry right now
- Marinating transforms humble chicken into something that tastes like it came from a restaurant
02 -
- Reserving marinade for glazing is non negotiable unless you want to contaminate your finishing sauce with raw chicken juices
- Cornstarch needs to be dissolved in cold liquid before adding to hot sauce or it will clump up stubbornly
03 -
- Thread chicken pieces loosely rather than packing them tight so heat can circulate and cook everything evenly
- Let the skewers rest for a couple minutes after brushing with glaze so it sets instead of dripping right off