Description
Delicious and flavorful Teriyaki Chicken Skewers grilled to perfection with a homemade teriyaki sauce made from soy sauce, brown sugar, garlic, ginger, and sesame oil. Perfect for a quick meal or entertaining guests.
Ingredients
Scale
Teriyaki Sauce
- ⅓ cup + 2 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
Chicken Skewers
- 8 bamboo skewers
- 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion (optional garnish)
- 2 teaspoons toasted sesame seeds (optional garnish)
Instructions
- Prepare Teriyaki Sauce: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine thoroughly.
- Thicken the Sauce: In a small bowl, mix the cold water and cornstarch. Whisk this mixture into the soy sauce blend and continue cooking for about 5 minutes, whisking often, until the sauce thickens smoothly. Remove from heat and let it cool.
- Preheat Grill: Just before assembling skewers, heat your grill. For charcoal, it takes about 15 minutes to reach the right temperature.
- Assemble Skewers: Thread the chicken pieces evenly onto the bamboo skewers, leaving some space at the bottom for handling.
- Season Chicken: Sprinkle kosher salt and cracked black pepper evenly over the chicken skewers.
- Reserve Sauce: Set aside ⅓ cup of the cooled teriyaki sauce to brush on the cooked chicken later.
- Brush Sauce: Use a pastry brush to coat both sides of the chicken skewers with the remaining teriyaki sauce before grilling.
- Grill Chicken: Cook the chicken skewers on the grill for 7 minutes per side, or until the internal temperature reaches 165°F, turning carefully to avoid burning. Adjust cooking time if you prefer a crispier texture.
- Finish with Sauce and Garnish: Once cooked, brush the reserved sauce over the hot chicken skewers. Sprinkle with sliced green onions and toasted sesame seeds if desired. Serve immediately.
Notes
- Soaking bamboo skewers in water for at least 30 minutes before grilling helps prevent burning. Metal skewers can also be used as an alternative.
- Marinating the chicken in teriyaki sauce for 30 minutes to a few hours enhances flavor absorption.
- Leave some space at the bottom of the skewer when threading chicken pieces to allow easier handling and turning on the grill.
- Store leftover chicken off the skewers in an airtight container in the refrigerator for up to 4 days.
- Frozen cooked chicken can be stored up to 3 months in a sealed ziplock bag. Thaw overnight before reheating.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F to prevent undercooking.
Nutrition
- Serving Size: 1 skewer
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 65 mg
