Description
Delicious and flavorful Teriyaki Chicken Skewers made with tender boneless skinless chicken thighs marinated and grilled to perfection, then brushed with a homemade teriyaki sauce and garnished with green onions and toasted sesame seeds. Perfect for a savory main course or a tasty appetizer.
Ingredients
Scale
Teriyaki Sauce
- ⅓ 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 1½-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 to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine thoroughly.
- Thicken the Sauce: In a small bowl, mix cold water and cornstarch until smooth, then whisk this mixture into the saucepan. Continue whisking frequently and cook for about 5 minutes until the sauce thickens. Remove from heat and allow to cool.
- Preheat the Grill: Just before assembling the skewers, heat your grill. For charcoal grill, allow about 15 minutes to reach the proper temperature.
- Prepare the Skewers: Divide the chicken pieces among 8 bamboo skewers, sliding them on carefully, leaving some space at the bottom to handle the skewers while grilling.
- Season the Chicken: Sprinkle kosher salt and cracked black pepper evenly over the chicken skewers for enhanced flavor.
- Brush Sauce Before Grilling: Reserve ⅓ cup of the teriyaki sauce for after cooking, then use the remaining sauce to brush both sides of the chicken skewers with a pastry brush.
- Grill the Chicken: Cook the skewers on the grill for 7 minutes per side, or until the internal temperature reaches 165°F. Monitor closely to prevent burning or over-crisping unless desired.
- Glaze After Cooking: Once cooked, brush the reserved teriyaki sauce over the hot chicken skewers for extra flavor and moisture.
- Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds if desired. Serve immediately while warm and flavorful.
Notes
- Soak bamboo skewers in water for at least 30 minutes prior to grilling to prevent them from burning. Metal skewers can also be used as a substitute.
- You may marinate the chicken pieces in the teriyaki sauce for 30 minutes to a few hours before grilling for deeper flavor penetration.
- When threading the chicken onto skewers, leave some space at the handle end to easily turn the skewers on the grill without burning your hands.
- To store leftovers, remove chicken from skewers and keep in an airtight container in the refrigerator for up to 4 days.
- Frozen cooked chicken can be stored in a ziplock bag for up to 3 months. Thaw overnight before reheating and serving.
- Use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F before serving.
Nutrition
- Serving Size: 1 skewer
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 70 mg
