Description
Succulent teriyaki chicken skewers glazed with a sweet and savory sauce, perfect for barbecues or quick meals.
Ingredients
- 2 lbs. chicken thighs (or breasts), cut into 1″ cubes
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- 8 skewers
- Sesame seeds (for garnish)
- Chopped green onion (for garnish)
Instructions
- Make the Sauce: In a small bowl, combine cornstarch and water, stirring until smooth. In a medium saucepan, combine brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Add cornstarch mixture and stir. Over medium heat, bring to a simmer, stirring frequently. Cook until thickened, about 5-7 minutes. Remove from heat and cool.
- Marinate the Chicken: Once cooled, place cubed chicken in a large ziplock bag. Pour half of the cooled sauce over chicken and gently shake to coat. Let marinate in the fridge for at least 30 minutes to 2 hours. Reserve remaining sauce.
- Prepare the Grill: After marinating, remove chicken from the fridge. Soak wooden skewers in water for about 30 minutes. Preheat grill to medium heat.
- Grill the Chicken: Thread marinated chicken onto skewers. Lightly oil grill grates and place skewers on grill. Cook, turning every 3-4 minutes, until chicken is cooked through (internal temp 165°F), about 20-30 minutes. Baste with remaining teriyaki sauce during last turns.
- Serve: Remove skewers from grill and serve hot, garnished with sesame seeds and chopped green onions.
Notes
Substitute chicken with tofu or vegetables for a vegetarian option. Ensure proper grilling temperature to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian