PREP TIME: 1 HR | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 4 people
These Teriyaki Chicken Skewers are the most delicious marinated teriyaki grilled chicken! The chicken skewers are marinated, then coated in a mouthwatering teriyaki sauce, and grilled to perfection. Serve these scrumptious teriyaki chicken skewers over steamed rice garnished with some fresh chopped green onions and sesame seeds.
INGREDIENTS
2 pounds of chicken thighs (or breasts) cut into 1-inch cubes
Teriyaki Sauce/Marinade:
1/2 tablespoon fresh ginger, minced
2 tablespoons cornstarch
2 cloves garlic, minced
1 c. water
1/3 c. brown sugar
1 tablespoon rice vinegar
1 tablespoon honey
1/3 c. soy sauce – low sodium recommended
8 skewers
1/2 teaspoon sesame oil
Optional Topping:
chopped green onion
sesame seed
How to make Teriyaki Chicken Skewers
Step 1: To make the sauce: In a small bowl, mix the cornstarch and water. Add the rest of the ingredients to a medium saucepan and pour in the cornstarch/water mixture. Bring the sauce to a simmer, stirring frequently, and cook until the sauce has thickened a little. At this point, the sauce should be dark brown. Take the pan off the heat once the sauce has thickened and allow it cool completely. To speed up the process, you can place the sauce in the fridge.
Step 2: In a large ziplock bag, place the cubed chicken and pour half of the cooled sauce on top. Shake the bag gently to coat the chicken. Place in the fridge and marinate the chicken for at least 30 minutes. Set the rest of the sauce aside.
Step 3: On skewers, place the chicken and preheat the grill to medium heat. Onto the hot grill that is lightly greased with oil, place the skewers and cook for about 20 to 30 minutes, turning the skewers every 3-4 minutes until the internal temperature of the chicken reaches 165 degrees. Baste the chicken with the reserved teriyaki sauce during the last couple of turns.
Step 4: Before serving, garnish the skewers with some chopped green onions and sprinkles of sesame seeds. Enjoy!
Ingredients
- 2 pounds of chicken thighs (or breasts) cut into 1-inch cubes
- Teriyaki Sauce/Marinade:
- 1/2 tablespoon fresh ginger, minced
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 c. water
- 1/3 c. brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/3 c. soy sauce - low sodium recommended
- 8 skewers
- 1/2 teaspoon sesame oil
- Optional Topping:
- chopped green onion
- sesame seed
Instructions
Step 1: To make the sauce: In a small bowl, mix the cornstarch and water. Add the rest of the ingredients to a medium saucepan and pour in the cornstarch/water mixture. Bring the sauce to a simmer, stirring frequently, and cook until the sauce has thickened a little. At this point, the sauce should be dark brown. Take the pan off the heat once the sauce has thickened and allow it cool completely. To speed up the process, you can place the sauce in the fridge.
Step 2: In a large ziplock bag, place the cubed chicken and pour half of the cooled sauce on top. Shake the bag gently to coat the chicken. Place in the fridge and marinate the chicken for at least 30 minutes. Set the rest of the sauce aside.
Step 3: On skewers, place the chicken and preheat the grill to medium heat. Onto the hot grill that is lightly greased with oil, place the skewers and cook for about 20 to 30 minutes, turning the skewers every 3-4 minutes until the internal temperature of the chicken reaches 165 degrees. Baste the chicken with the reserved teriyaki sauce during the last couple of turns.
Step 4: Before serving, garnish the skewers with some chopped green onions and sprinkles of sesame seeds. Enjoy!
