Teriyaki Chicken Skewers (Printable version)
Marinated teriyaki chicken skewers grilled to a sweet-salty glaze; garnished with sesame and spring onions.
# 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
# How to Prepare:
01 - In a mixing bowl, combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
02 - Set aside 3 tablespoons of the marinade in a small bowl for glazing during cooking.
03 - Place chicken cubes in a large bowl or zip-top bag. Pour remaining marinade over chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
04 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
05 - Thread marinated chicken pieces onto skewers evenly.
06 - Heat grill or broiler to medium-high heat.
07 - Grill or broil skewers for 12 to 15 minutes, rotating occasionally, until chicken is fully cooked and slightly charred at the edges.
08 - Pour reserved marinade into a small saucepan and bring to a simmer for 2–3 minutes. For a thicker glaze, stir in cornstarch mixed with a small amount of water and cook until thickened.
09 - Brush cooked skewers with the prepared teriyaki glaze for a glossy finish.
10 - Sprinkle skewers with toasted sesame seeds and sliced spring onions. Serve immediately with steamed rice or grilled vegetables if desired.
# Expert advice:
01 -
- That sweet-salty glaze sticks to the chicken so perfectly, it's almost unfair to other grilled foods.
- They come together fast but always feel special enough to serve guests or just treat yourself.
02 -
- Once I skipped marinating and the flavor didn't reach the chicken – patience truly pays here.
- Making extra glaze for dipping is a revelation; just be sure to simmer it after touching raw chicken.
03 -
- Poking the chicken cubes with a fork before marinating helps soak up all that teriyaki goodness.
- Skipping the garnish is tempting, but the little extras really wake up the finished dish.