Description
Delicious and flavorful Teriyaki Chicken Skewers made with tender boneless skinless chicken thighs marinated in a homemade teriyaki sauce, grilled to perfection, and garnished with green onions and toasted sesame seeds. Perfect for a savory appetizer or main course.
Ingredients
Scale
Teriyaki Sauce
- 1/3 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 1 1/2-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 the Teriyaki Sauce: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil into a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.
- Thicken the Sauce: In a small bowl, combine cold water and cornstarch, then whisk this mixture into the saucepan. Continue whisking often to ensure the sauce stays smooth while cooking for about 5 minutes until thickened. Remove from heat and allow to cool.
- Preheat the Grill: Just before assembling, heat your grill (charcoal preferred) for about 15 minutes until ready for cooking.
- Prepare the Skewers: Divide chicken pieces evenly across 8 bamboo skewers, sliding each piece onto the skewer leaving space at the bottom for handling.
- Season the Chicken: Sprinkle salt and cracked black pepper over the chicken skewers.
- Brush the Chicken with Sauce: Set aside 1/3 cup of teriyaki sauce for finishing. Use a pastry brush to coat both sides of the chicken skewers with the remaining sauce.
- Grill the Chicken: Cook the chicken skewers over the hot grill for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F, turning carefully to avoid burning. Adjust cooking time if you prefer a crisper texture.
- Finish with Reserved Sauce: Once cooked, brush the reserved teriyaki sauce over the skewers for extra flavor.
- Garnish and Serve: Sprinkle the skewers with sliced green onions and toasted sesame seeds, then serve immediately.
Notes
- Soaking bamboo skewers in water for at least 30 minutes before use helps prevent burning on the grill. Metal skewers can also be used as an alternative.
- For deeper flavor, marinate the chicken pieces in the teriyaki sauce for 30 minutes to a few hours before threading onto skewers.
- Allow space at the bottom of the skewers to easily flip and handle on the grill.
- Store leftover chicken removed from skewers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked chicken pieces in a ziplock bag for up to 3 months. Thaw overnight before reheating.
- Using charcoal for grilling adds a nice smoky flavor, but a gas grill can be used as well.
Nutrition
- Serving Size: 1 skewer
- Calories: 230 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 65 mg
