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Teriyaki Chicken Skewers

Juicy chicken thighs marinated and grilled in a glossy homemade teriyaki sauce, perfect on skewers for easy eating.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time (minimum) 30 minutes
Total Time 35 minutes
Servings: 6 skewers
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Sauce
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup mirin
  • 0.25 cup sake or dry sherry
  • 0.33 cup brown sugar packed
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • 1 tsp sesame oil
Skewers
  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 4 green onions cut into 1-inch pieces, optional
  • sesame seeds for garnish
  • chopped green onions for garnish

Equipment

  • Saucepan
  • Grill or grill pan
  • Skewers
  • Mixing bowls

Method
 

  1. Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and sesame oil in a saucepan. Simmer until sugar dissolves.
  2. Mix cornstarch with water to make slurry. Add to sauce and cook until thickened. Reserve 1/3 for basting.
  3. Marinate chicken pieces in remaining sauce for at least 30 minutes.
  4. Thread chicken (and optional green onions) onto soaked skewers.
  5. Preheat grill to medium-high. Grill skewers 5-7 minutes per side.
  6. Brush with reserved sauce in last minutes, turning for caramelization.
  7. Garnish with sesame seeds and green onions. Serve hot.

Notes

Use chicken thighs for juiciest results. Marinate longer for deeper flavor. Internal temperature should reach 165°F.