Description
These teriyaki chicken skewers are dangerously delicious – one bite of that sweet-savory glaze and you’ll be hooked for life!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 1/2 cup (120ml) soy sauce (low-sodium preferred)
- 1/4 cup (60ml) mirin (Japanese sweet rice wine)
- 1/4 cup (50g) brown sugar, packed
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) honey
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch (mixed with 2 tablespoons water to create a slurry)
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced for garnish
- 10–12 wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
- In a medium saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, honey, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Whisk cornstarch slurry into the simmering sauce. Cook for 1-2 minutes until thickened. Remove from heat and cool completely. Reserve 1/3 cup for basting.
- Place chicken pieces in a ziplock bag or shallow dish. Pour remaining cooled marinade over chicken. Refrigerate for at least 30 minutes, ideally 4-8 hours.
- If using wooden skewers, soak in water for 30 minutes. Preheat grill to medium-high (375-400°F).
- Thread 4-5 chicken pieces onto each skewer, leaving small gaps between pieces.
- Oil grill grates and place skewers on the preheated grill. Cook for 12-15 minutes total, turning every few minutes for even browning.
- During the final 2-3 minutes, brush skewers with reserved sauce multiple times to build up a glaze.
- Remove when chicken reaches 165°F internal temperature. Rest for 3-5 minutes before serving.
- Sprinkle with sesame seeds and sliced green onions before serving.