Teriyaki Chicken Skewers Grilled (Printable Version)
# What You’ll Need:
→ Chicken and Marinade
01 -
2 lbs chicken thighs or breasts, cut into 1-inch cubes
02 -
2 tablespoons cornstarch
03 -
1 cup water
04 -
⅓ cup brown sugar
05 -
⅓ cup low-sodium soy sauce
06 -
2 cloves garlic, minced
07 -
1 tablespoon rice vinegar
08 -
½ tablespoon fresh ginger, minced
09 -
1 tablespoon honey
10 -
½ teaspoon sesame oil
11 -
8 skewers
→ Optional Toppings
12 -
Sesame seeds
13 -
Chopped green onion
# Steps to Follow:
01 -
In a small bowl, combine cornstarch and water. In a medium saucepan, add the cornstarch mixture along with brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Stir frequently while bringing the sauce to a simmer over medium heat. Cook until the sauce thickens slightly and turns dark brown. Remove from heat and allow to cool completely. Place in the refrigerator to cool faster if needed.
02 -
Place cubed chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken, seal the bag, and shake gently to coat evenly. Marinate in the refrigerator for at least 30 minutes. Reserve the remaining sauce for later use.
03 -
Thread the marinated chicken onto skewers, dividing evenly among them. Preheat the grill to medium heat.
04 -
Lightly oil the grill grates. Place the skewers on the grill and cook, turning every 3-4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Grill time should take approximately 20-30 minutes. During the last few minutes, baste the chicken with the remaining teriyaki sauce.
05 -
Remove the skewers from the grill. Optionally, garnish with chopped green onion and a sprinkle of sesame seeds. Serve immediately.