Description
Delicious Teriyaki Chicken Skewers featuring tender chicken thighs marinated and grilled to perfection with a homemade thick and flavorful teriyaki sauce, garnished with green onions and toasted sesame seeds.
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 Teriyaki Sauce: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a medium saucepan over medium-high heat. Whisk to combine the ingredients thoroughly.
- Thicken Sauce: In a small bowl, mix cold water and cornstarch until combined. Whisk this mixture into the saucepan. Continue whisking often as you cook for about 4-5 minutes until the sauce thickens. Remove from heat and let cool.
- Preheat Grill: Just before skewering, heat your grill to medium-high heat. If using charcoal, allow about 15 minutes for the coal bed to reach the proper temperature.
- Assemble Skewers: Divide chicken pieces evenly onto the bamboo skewers, threading carefully and leaving room at the bottom for easy handling.
- Season Chicken: Sprinkle the skewers with kosher salt and fresh cracked black pepper evenly.
- Apply Teriyaki Sauce: Reserve ⅓ cup of the sauce for brushing after cooking. Brush the remaining sauce generously on both sides of the chicken skewers using a pastry brush.
- Grill Chicken: Cook the chicken skewers on the grill for 5-7 minutes per side, turning carefully to avoid burning, until the chicken reaches an internal temperature of 165°F and is cooked through but still juicy.
- Finish with Sauce and Garnish: Once cooked, brush the reserved teriyaki sauce over the skewers. Sprinkle with sliced green onions and toasted sesame seeds for garnish. Serve immediately.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning; metal skewers can be used as an alternative.
- Marinate chicken for 30 minutes up to a few hours if more flavor is desired.
- Ensure to leave some space at the bottom of each skewer when threading chicken for easy turning on the grill.
- Store leftover chicken off the skewers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled cooked chicken in a ziplock bag for up to 3 months, thaw overnight before reheating.
Nutrition
- Serving Size: 1 skewer
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
