Teriyaki Chicken Skewers
Sweet, sticky, and irresistibly glossy, these teriyaki chicken skewers sizzle on the grill (or stovetop) and get their big flavor from juicy chicken thighs, brown sugar, soy sauce, ginger, and garlic. With a glossy homemade sauce, these skewers are equally perfect for a weeknight dinner or a backyard party—and they're just plain fun to eat!
4
servings
Ingredients
Teriyaki Sauce
- 1/3 cup (80 ml) soy sauce
- 3 tbsp (40 g) brown sugar packed
- 2 tbsp (30 ml) mirin or extra honey if out
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp (30 ml) honey
- 3 cloves garlic finely grated
- 1 tbsp (15 g) fresh ginger grated
- 1 tsp (5 ml) sesame oil
- 2 tsp (6 g) cornstarch
- 2 tbsp (30 ml) water to mix with cornstarch
Chicken Skewers
- 2 lb (900 g) boneless skinless chicken thighs cut into 1.5 inch pieces
- 1 tbsp (15 ml) vegetable oil for grill/grill pan
- bamboo skewers soaked for 30 min if grilling
Garnishes
- toasted sesame seeds
- sliced green onions
Equipment
- Grill or Grill Pan
- Medium saucepan
- Mixing bowls
- Bamboo Skewers (soaked)
Instructions
- Whisk the thickener: In a small bowl, thoroughly whisk cornstarch and water until smooth. Set aside.
- Start the sauce: In a medium saucepan over medium heat, combine soy sauce, brown sugar, garlic, mirin, rice vinegar, honey, ginger, and sesame oil. Bring to a gentle simmer, stirring occasionally.
- Thicken sauce: Reduce heat. Stir in cornstarch slurry. Cook, stirring, for 1–2 minutes until thick and glossy. Remove from heat and let cool completely.
- Marinate the chicken: Place chicken thigh pieces in a large bowl or zip-top bag. Pour in half of the cooled teriyaki sauce. Toss well to coat, then marinate in the fridge for at least 30 minutes, up to 2 hours for maximum flavor.
- Soak skewers: (If grilling) Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- Thread chicken: Thread marinated chicken pieces onto soaked skewers, leaving a bit of space between each piece for even cooking.
- Grill method: Preheat grill to medium-high (about 375°F/190°C). Oil the grates. Grill skewers 12–15 minutes, turning every 3–4 minutes. In the last 5 minutes, brush with reserved sauce until caramelized and sticky. Chicken should reach 165°F/74°C.
- Stovetop method: Heat a grill pan or skillet over medium-high with a little oil. Cook skewers 10–12 minutes, turning and brushing with sauce until cooked through and glossy.
- Rest and serve: Let the skewers rest 3–5 minutes. Drizzle with remaining sauce, then sprinkle with sesame seeds and sliced green onions. Serve hot.
Notes
Swap chicken thighs for breasts if needed—just don’t overcook. Want it spicy? Stir a little sriracha into the marinade. For extra punch, thread pineapple chunks between chicken pieces or swap in shrimp, beef, or tofu. Store leftovers refrigerated up to 4 days or freeze for 2 months. Sauce can be made ahead (up to 5 days).
Nutrition
Calories: 370kcal | Carbohydrates: 22g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 180mg | Sodium: 1130mg | Potassium: 520mg | Sugar: 11g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg