Description
Delicious and easy Teriyaki Chicken Skewers marinated in a flavorful homemade teriyaki sauce, grilled to perfection and garnished with green onions and toasted sesame seeds. Perfect for a weekend barbecue or weeknight dinner.
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: 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: Combine cold water and cornstarch in a small bowl, then whisk into the soy sauce mixture. Whisk often until smooth and cook for about 5 minutes until thickened. Remove from heat and cool.
- Preheat Grill: Just before making the skewers, heat your grill until hot (about 15 minutes for charcoal grill).
- Assemble Skewers: Divide chicken pieces between 10 skewers, sliding the chicken onto each skewer evenly.
- Season Chicken: Sprinkle skewers with kosher salt and fresh cracked black pepper.
- Brush Sauce: Reserve ⅓ cup of teriyaki sauce for finishing. Use a pastry brush to coat the chicken skewers on both sides with the remaining sauce.
- Grill Chicken: Cook chicken on the grill for 7 minutes per side or until internal temperature reaches 165°F. Turn carefully to avoid burning.
- Finish with Sauce: Once cooked, brush reserved teriyaki sauce over skewers.
- Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds. 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.
- Marinating chicken for 30 minutes to a few hours will enhance flavor absorption.
- Leave some space at the bottom of each skewer when threading chicken for easier handling and turning on the grill.
- Store cooked chicken off the skewers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked chicken in a ziplock bag for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 skewer
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
