PREP TIME: 1 HR | COOK TIME: 30 MINS | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 4 people
These Teriyaki Chicken Skewers are one of my favourite weekend lunches or dinner. The chicken cubes are marinated in a delicious teriyaki sauce and grilled to juicy perfection. While cooking does not forget to baste the chicken with the sauce for more flavour. Serve these skewers over rice garnished with some fresh chopped green onions and sprinkles of sesame seeds.
INGREDIENTS
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2 pounds chicken thighs (or breasts) cut into 1-inch cubes
Teriyaki Sauce/Marinade:
1/2 teaspoon sesame oil
1/2 tablespoon fresh ginger minced
2 cloves garlic minced
1/3 c. brown sugar
1 tablespoon rice wine vinegar
1 tablespoon honey
2 tablespoons cornstarch
1 c. water
8 skewers
1/3 c. soy sauce – low sodium recommended
Optional Topping:
chopped green onion
sesame seed
How to make Teriyaki Chicken Skewers
Step 1: In a small bowl, whisk the cornstarch and water. Add the rest of the ingredients for the Teriyaki Sauce/Marinade in a medium saucepan along with the cornstarch/water mixture. Bring the sauce to a simmer and cook until slightly thickened, stirring often. Take the pan off the heat when done and allow the sauce to fully cool. 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 over the chicken. Seal the bag and gently shake to coat the chicken. Marinate the chicken for at least 30 minutes. Set the rest of the sauce aside.
Step 3: On the skewers, place the marinated chicken. Then, heat the grill to medium heat.
Step 4: Lightly oil the grill, then place the skewers on the hot grill. While cooking the chicken, turn the skewers every 3 to 4 minutes or until completely cooked, and the internal temperature of the chicken reached 165 degrees. The cooking time of the chicken is about 20 to 30 minutes. Baste the chicken with the rest of the teriyaki sauce during the last couple of turns.
Step 5: When done, take the skewers off the grill and serve right away garnished with some chopped green onion and sprinkles of sesame seeds. Enjoy!
Ingredients
- 2 pounds chicken thighs (or breasts) cut into 1-inch cubes
- Teriyaki Sauce/Marinade:
- 1/2 teaspoon sesame oil
- 1/2 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1/3 c. brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 c. water
- 8 skewers
- 1/3 c. soy sauce - low sodium recommended
- Optional Topping:
- chopped green onion
- sesame seed
Instructions
Step 1: In a small bowl, whisk the cornstarch and water. Add the rest of the ingredients for the Teriyaki Sauce/Marinade in a medium saucepan along with the cornstarch/water mixture. Bring the sauce to a simmer and cook until slightly thickened, stirring often. Take the pan off the heat when done and allow the sauce to fully cool. 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 over the chicken. Seal the bag and gently shake to coat the chicken. Marinate the chicken for at least 30 minutes. Set the rest of the sauce aside.
Step 3: On the skewers, place the marinated chicken. Then, heat the grill to medium heat.
Step 4: Lightly oil the grill, then place the skewers on the hot grill. While cooking the chicken, turn the skewers every 3 to 4 minutes or until completely cooked, and the internal temperature of the chicken reached 165 degrees. The cooking time of the chicken is about 20 to 30 minutes. Baste the chicken with the rest of the teriyaki sauce during the last couple of turns.
Step 5: When done, take the skewers off the grill and serve right away garnished with some chopped green onion and sprinkles of sesame seeds. Enjoy!
