Description
These Teriyaki Chicken Skewers offer a deliciously sweet and savory marinade grilled to perfection. Perfect for summer barbecues or quick dinners, this recipe features tender boneless chicken thighs coated in a homemade teriyaki glaze, garnished with green onions and toasted sesame seeds.
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: In a 2 to 3-quart heavy bottom saucepan over medium-high heat, add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil. Whisk to combine thoroughly.
- Thicken Sauce: In a small bowl, mix cold water and cornstarch until smooth. Slowly whisk into the saucepan mixture. Cook while whisking often for about 5 minutes until the sauce thickens. Remove from heat and let cool.
- Preheat Grill: Prepare your grill (charcoal or gas) and heat it until it reaches the proper temperature, roughly 15 minutes for charcoal.
- Prepare Skewers: Divide chicken pieces evenly between 10 skewers, threading them so there is some space at the bottom for handling.
- Season: Sprinkle the skewered chicken with kosher salt and cracked black pepper evenly on all sides.
- Brush with Sauce: Reserve ⅓ cup of teriyaki sauce for after cooking. Use a pastry brush to coat both sides of the chicken skewers with the remaining sauce before grilling.
- Grill Chicken: Cook chicken skewers for 5-7 minutes on each side until they reach an internal temperature of 165°F, turning as needed to avoid over-crisping.
- Glaze After Cooking: Once cooked, brush the reserved teriyaki sauce over the hot chicken skewers to add extra flavor.
- Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds if desired. Serve immediately while warm.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers are a good alternative.
- Marinate the chicken in the teriyaki sauce for 30 minutes to a few hours before grilling to enhance flavor.
- Leave some space at the bottom of each skewer when threading the chicken for easier handling and turning on the grill.
- To store leftover chicken, remove from skewers and place in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled cooked chicken in a ziplock bag for up to 3 months. Thaw overnight before reheating.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
Nutrition
- Serving Size: 1 skewer
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
