Description
Juicy pieces of chicken are marinated in a homemade teriyaki sauce, skewered, then grilled to perfection for a savory, caramelized main course. These Teriyaki Chicken Skewers pack the rich umami flavors of soy and ginger with the subtle sweetness of honey, making them an irresistible, crowd-pleasing Asian-inspired dish perfect for summer grilling or weeknight dinners.
Ingredients
For the Chicken Skewers
- 2 lbs. chicken thighs (or breasts), cut into 1-inch cubes
- 8 skewers (wooden or metal)
For the Teriyaki Sauce/Marinade
- 2 tablespoons cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 tablespoon fresh ginger, minced
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
Optional Toppings
- Sesame seeds
- Chopped green onion
Instructions
- Make the Teriyaki Sauce: In a small bowl, combine cornstarch and water to form a slurry. In a medium saucepan, add the brown sugar, soy sauce, garlic, rice vinegar, fresh ginger, honey, sesame oil, and the cornstarch slurry. Cook over medium heat, stirring frequently, until the sauce comes to a simmer and thickens to a glossy, dark brown consistency. Remove from heat and let it cool completely. To speed up the cooling, you can place it in the fridge.
- Marinate the Chicken: Once the sauce has cooled, transfer the cubed chicken into a large ziplock bag or shallow dish. Pour half of the prepared teriyaki sauce over the chicken, seal, and gently shake or mix to evenly coat the pieces. Marinate in the refrigerator for at least 30 minutes for the best flavor. Set aside the remaining sauce for later.
- Prepare Skewers and Preheat Grill: Thread the marinated chicken cubes onto the skewers, spacing them evenly. Preheat your grill to medium heat.
- Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the chicken skewers onto the hot grill. Cook, turning every 3-4 minutes, until the chicken is cooked through and lightly charred, about 20-30 minutes total. During the last several turns, generously baste the chicken with the reserved teriyaki sauce for extra flavor and shine.
- Serve: Remove the skewers from the grill. Garnish with sesame seeds and chopped green onion if desired, and serve immediately with your favorite sides.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning on the grill.
- You can prepare the teriyaki sauce and marinate the chicken up to a day in advance for deeper flavor.
- Substitute chicken thighs with chicken breasts if preferred, but thighs tend to be juicier and more flavorful.
- Leftover skewers keep well in the fridge for up to 3 days and can be reheated gently.
- The recipe can be doubled for larger groups; just grill in batches as needed.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 skewers
- Calories: 390
- Sugar: 22g
- Sodium: 1291mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0.04g
- Carbohydrates: 28g
- Fiber: 0.3g
- Protein: 46g
- Cholesterol: 215mg
