Teriyaki Chicken Skewers (Printable Version)

Marinated chicken skewers glazed with sweet-salty teriyaki, grilled or broiled and finished with sesame and scallions.

# What You'll Need:

→ Chicken

01 - 1 1/3 lb 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 tbsp brown sugar
05 - 1 tbsp honey
06 - 1 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 2 garlic cloves, minced
09 - 2 tsp fresh ginger, grated
10 - 1 tbsp cornstarch (optional, for thickening)

→ Serving & Garnish

11 - 2 tbsp sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables (optional)

# Directions:

01 - In a mixing bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
02 - Measure out and reserve 3 tablespoons of the marinade in a small container; this will be used later for glazing the skewers.
03 - Place the chicken cubes in a large bowl or zip-top bag and pour the remaining marinade over the chicken. Toss to coat evenly, then refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during cooking.
05 - Remove the chicken from the marinade, allowing excess to drip off. Thread the cubes onto skewers, leaving a small gap between pieces for even cooking.
06 - Heat a grill or broiler to medium-high, ensuring the cooking surface is hot before placing the skewers.
07 - Grill or broil the skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the edges.
08 - While the skewers cook, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, stir in the cornstarch mixed with a splash of water and cook until the sauce coats the back of a spoon.
09 - Brush the cooked skewers generously with the teriyaki glaze. Garnish with toasted sesame seeds and sliced spring onions. Serve hot alongside steamed rice or grilled vegetables.

# Expert Hints:

01 -
  • The homemade teriyaki sauce is infinitely better than anything from a bottle, and once you make it you will never go back.
  • These skewers disappear fast at gatherings, so maybe double the batch if you want leftovers for lunch the next day.
02 -
  • Do not skip reserving that marinade before it touches raw chicken, because you absolutely cannot use the leftover marinade for glazing without boiling it thoroughly first.
  • Letting the chicken sit in the fridge for the full two hours instead of thirty minutes transforms the flavor dramatically, so plan ahead when you can.
03 -
  • Pat the chicken pieces dry before marinating so the sauce clings to the meat instead of sliding off in a watery puddle.
  • A final blast of high heat for the last thirty seconds makes the glaze bubble and caramelize into that coveted sticky lacquer finish.

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