Teriyaki Chicken Skewers Grilled (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Sauce and Marinade
02 -
2 tablespoons cornstarch
03 -
1 cup water
04 -
1/3 cup brown sugar
05 -
1/3 cup low sodium soy sauce
06 -
2 cloves garlic, minced
07 -
1 tablespoon rice vinegar
08 -
1/2 tablespoon fresh ginger, minced
09 -
1 tablespoon honey
10 -
1/2 teaspoon sesame oil
→ Assembly
11 -
8 wooden or metal skewers
→ Optional Garnish
12 -
Sesame seeds, for garnish
13 -
Chopped green onion, for garnish
# Instructions:
01 -
In a small bowl, whisk cornstarch and water together until fully dissolved. In a medium saucepan, combine brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil. Add the cornstarch mixture and stir well. Heat over medium, stirring frequently, until sauce simmers and thickens to a glossy, dark consistency. Remove from heat and cool completely; refrigerate to expedite cooling if desired.
02 -
Transfer cooled teriyaki sauce to a measuring jug, then pour half over the cubed chicken placed in a large zip-top bag. Seal and massage to ensure even coating. Refrigerate and marinate for a minimum of 30 minutes. Reserve the remaining sauce for basting.
03 -
Thread marinated chicken cubes evenly onto skewers, leaving a small gap between pieces for even grilling.
04 -
Preheat grill to medium heat and oil grates lightly. Arrange chicken skewers on the grill and cook, rotating every 3-4 minutes, until chicken is cooked through and reaches an internal temperature of 165°F (74°C), approximately 20–30 minutes. Baste with reserved teriyaki sauce during the final grill turns.
05 -
Remove hot skewers from grill. Garnish with a sprinkle of sesame seeds and chopped green onion before serving, if desired.
# Notes:
01 -
For optimal flavor, marinate chicken for several hours or overnight if time allows.