Teriyaki Chicken Skewers Recipe
Tender chicken chunks, coated in a sticky-sweet glaze, grilled to perfection on skewers. Easy, flavorful, and gone before you blink.
Ingredients
For the Chicken Skewers:
- 1 ½ pounds boneless chicken thighs cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons green onions chopped (for garnish)
For the Teriyaki Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening
Instructions
- Soak the skewers in water for at least 30 minutes to prevent burning.
- Make the marinade: In a bowl, whisk together soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger.
- Marinate the chicken: Toss the chicken pieces into the marinade. Let them soak up the flavor for 30 minutes (or overnight if you have time).
- Prepare the skewers: Thread the chicken onto skewers, leaving a little space between each piece for even cooking.
- Cook the skewers: Heat a grill (or grill pan) to medium-high. Place the skewers and cook 5–6 minutes per side, turning occasionally.
- Thicken the sauce: While grilling, heat the remaining marinade in a pan, add cornstarch slurry, and stir until thickened.
- Baste and finish: Brush the thickened teriyaki sauce over the skewers during the last minute of cooking.
- Garnish and serve: Sprinkle with sesame seeds and green onions before serving.