Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers are perfect for family grilling nights or whenever you want a crowd-pleaser that feels a little bit special. Juicy marinated chicken gets that sweet savory flavor in every bite and the sticky glaze is irresistible over fluffy steamed rice and fresh toppings.

Ingredients

• Chicken thighs or breasts: Choose thighs for maximum juiciness and never dry results try to grab boneless skinless pieces for easier skewering
• Soy sauce: opt for low sodium to keep the balance just right without it getting too salty
• Brown sugar: this gives the sauce that classic caramelized flavor look for soft moist brown sugar for the best result
• Fresh garlic: minced garlic brings zing and depth and fresh is truly worth it
• Rice vinegar: pick an unseasoned variety for a cleaner more traditional taste
• Fresh ginger: use a plump piece that feels heavy and not shriveled for that fresh spice
• Honey: makes the sauce glossy and adds extra sticky sweetness
• Cornstarch: this is how you get that glossy teriyaki coating look for a brand that dissolves easily
• Sesame oil: just a touch for nutty undertones
• Sesame seeds and green onion: totally optional but add freshness and crunch I always use both
• Skewers: if using bamboo soak them in water for thirty minutes to avoid burning

Step-by-Step Instructions

Make the Teriyaki Sauce:

In a small bowl dissolve cornstarch into water until completely smooth. Combine this mixture with all remaining sauce ingredients in a medium saucepan. Bring everything to a simmer over medium heat stirring frequently so it does not stick. Continue simmering five to eight minutes until the sauce becomes noticeably thicker and coats a spoon. It should turn deep brown and glossy. Remove from heat and cool completely for safe marinating.

Marinate the Chicken:

Place the cut chicken pieces in a large zip top bag. Pour half the cooled sauce over the chicken. Seal the bag and massage it gently to distribute the sauce evenly. Transfer to the fridge and let it marinate for at least thirty minutes up to overnight for maximum flavor. Set aside remaining sauce for basting and serving.

Assemble and Grill the Skewers:

Thread marinated chicken pieces onto skewers leaving just a bit of space between for even grilling. Preheat your grill to medium heat and lightly oil the grates. Lay the skewers on the grill and turn every three to four minutes using tongs. Keep basting the chicken during the last few turns with leftover teriyaki sauce brushing each side for sticky glaze. Grill for twenty to thirty minutes until all sides are nicely browned and internal temp reaches one hundred sixty five degrees.

Serve:

Remove the skewers to a plate. Sprinkle chopped green onion and sesame seeds if desired. These are best hot and fresh right off the grill.

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Storage Tips

Leftover cooked skewers keep well covered in the fridge for up to three days Be sure to remove the chicken from the skewers before storing for easier reheating. Reheat gently in the microwave with a splash of water to keep things moist or briefly in a covered pan. The sauce can be made in advance and lasts a week in the fridge.

Ingredient Substitutions

You can swap chicken thighs for chicken breast or even turkey breast for a lighter twist If you need a gluten free version look for tamari instead of regular soy sauce or use coconut aminos. If fresh ginger is not available ground ginger will work in a pinch use about a half teaspoon. No honey Try agave nectar or even a touch of maple syrup.

Serving Suggestions

Serve the finished skewers over hot steamed rice or fluffy brown rice for a meal Add a side of sautéed snap peas pickled cucumbers or an Asian style slaw for fresh crunch. Sometimes I scatter extra sesame seeds for crunch and serve with spicy mayo for drizzling. Try these skewers over rice noodle bowls for another tasty pairing.

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A Bit About Teriyaki

Teriyaki is a Japanese cooking technique that involves grilling or broiling foods with a mix of soy sauce mirin and sugar The homemade marinade in this recipe echoes those authentic sweet salty flavors but adapted for easy home cooking So many cultures have their own grilled skewered dishes but the glossy teriyaki glaze is what makes this version special for my family

Frequently Asked Questions

→ Can chicken breasts be used instead of thighs?

Yes, chicken breasts can be substituted; just monitor closely to avoid overcooking and drying out the meat.

→ How long should the chicken marinate for best flavor?

Marinate for at least 30 minutes, but up to overnight allows even deeper flavor infusion.

→ Is it necessary to soak wooden skewers before grilling?

Yes, soaking wooden skewers in water for 30 minutes prevents them from burning on the grill.

→ Can the sauce be made in advance?

Definitely! Prepare the sauce ahead and store it in the fridge until ready to marinate and glaze.

→ What to serve with these chicken skewers?

They pair well with steamed white rice, stir-fried vegetables, or a crisp cucumber salad.

→ How can leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days and reheat gently.