Description
These Teriyaki Chicken Skewers are juicy, flavorful, and perfectly grilled, coated in a homemade teriyaki sauce made with soy sauce, brown sugar, garlic, ginger, and sesame oil. Ideal for a delicious main course, they are easy to prepare and perfect for summer barbecues or quick weeknight dinners.
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
Garnishes (Optional)
- 2 tablespoons thinly sliced green onion
- 2 teaspoons toasted sesame seeds
Instructions
- Prepare the 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.
- Thicken the Sauce: In a small bowl, combine cold water and cornstarch, then whisk this mixture into the soy sauce blend. Continue whisking often while cooking for about 4-5 minutes, until the sauce thickens. Remove from heat and allow to cool.
- Heat the Grill: Just before assembling the skewers, preheat your grill (charcoal grill suggested). It will take about 15 minutes for the charcoal to reach the right temperature for cooking.
- Assemble the Skewers: Thread the chicken pieces evenly onto the bamboo skewers, leaving some space at the bottom for handling. Sprinkle both sides with kosher salt and freshly cracked black pepper.
- Brush with Sauce: Reserve ⅓ cup of the teriyaki sauce for brushing after grilling. Use a pastry brush to coat the chicken skewers with the remaining sauce on both sides.
- Grill the Chicken: Place the skewers on the grill and cook for 5-7 minutes per side, turning carefully to avoid burning, until the chicken reaches an internal temperature of 165°F. Adjust time to avoid overly crispy texture unless preferred.
- Finish with Sauce and Garnish: Once cooked, brush the reserved teriyaki sauce over the chicken. Sprinkle with sliced green onions and toasted sesame seeds, then serve immediately.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be an alternative.
- You can marinate the chicken pieces in the teriyaki sauce for 30 minutes to a few hours prior to assembling for enhanced flavor.
- When threading chicken onto skewers, leave room at the bottom to handle and turn them easily on the grill.
- To store, remove chicken from skewers and refrigerate in an airtight container for up to 4 days.
- Cooked chicken can be frozen in a ziplock bag for up to 3 months. Thaw overnight before reheating.
- Monitor grilling carefully to avoid burning or overcooking; adjust time or grill temperature as needed.
Nutrition
- Serving Size: 1 skewer
- Calories: 230 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 70 mg
