Teriyaki Chicken Skewers (Printable Version)
Marinated chicken threaded onto skewers, grilled until charred and glazed with thickened teriyaki sauce for an authentic Japanese main dish.
# 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)
→ 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 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 3 tablespoons of the marinade and set aside in a small container for glazing later.
03 - Place the chicken cubes in a large bowl or zip-top bag and pour the remaining marinade over the top. Toss to coat evenly and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
04 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during cooking.
05 - Remove chicken from the marinade, allowing excess to drip off, and thread the pieces tightly onto skewers.
06 - Heat a grill or 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 and lightly charred on the edges.
08 - Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, stir in cornstarch mixed with a splash of water and cook until it 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 hot alongside steamed rice or grilled vegetables.
# Expert Tips:
01 -
- The homemade teriyaki sauce comes together in about two minutes and tastes infinitely better than anything from a bottle.
- Chicken thighs stay juicy and forgiving even if you accidentally leave them on the grill a minute too long.
- Everything can be prepped ahead, so you actually get to enjoy your own party instead of being stuck in the kitchen.
02 -
- Under no circumstances should you skip the simmering step for the reserved marinade, since it has touched raw chicken and must be brought to a full boil to be safe.
- Do not marinate longer than 2 hours or the soy sauce will start to cure the exterior of the chicken and make it oddly firm.
03 -
- Use chicken thighs instead of breasts for a much more forgiving result that stays juicy even if your timing is slightly off.
- Freeze your ginger root whole and grate it directly from frozen for the freshest flavor with zero waste.