Description
Delicious Teriyaki Chicken Skewers featuring tender chicken thighs marinated and grilled to perfection with a rich homemade teriyaki sauce. Perfect for a flavorful appetizer or main course that’s easy to prepare and sure to please any crowd.
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
- Make 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 Sauce: In a small bowl, mix cold water and cornstarch, then whisk this mixture into the sauce. Continue cooking and whisking for about 5 minutes until the sauce thickens. Remove from heat and let it cool.
- Preheat Grill: Just before preparing the skewers, heat your grill. Using charcoal, allow about 15 minutes for the coals to reach the ideal temperature.
- Prepare Skewers: Thread chicken pieces evenly onto 8 bamboo skewers, leaving some space at the bottom for easy handling.
- Season Skewers: Sprinkle the skewered chicken with kosher salt and fresh cracked black pepper.
- Apply Sauce: Reserve ⅓ cup of the teriyaki sauce for brushing after cooking. Brush the remaining sauce over all sides of the chicken skewers using a pastry brush.
- Grill Chicken: Cook the chicken skewers on the grill for 5-7 minutes on each side until the internal temperature reaches 165°F. Monitor carefully to avoid over-crisping unless preferred.
- Finish with Sauce and Garnish: Once cooked, brush the reserved teriyaki sauce over the chicken. Garnish with sliced green onions and toasted sesame seeds if desired, then serve immediately.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be used as an alternative.
- Marinate chicken pieces in the teriyaki sauce for 30 minutes to a few hours before threading for more intense flavor.
- Leave some space at the bottom of the skewer when threading chicken to make handling easier during grilling.
- To store leftover chicken, remove from skewers and keep in an airtight container in the refrigerator for up to 4 days.
- For freezing, place cooled cooked chicken in a ziplock bag and freeze for up to 3 months. Thaw overnight before reheating.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 skewer
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 70 mg
