Teriyaki Chicken Skewers (Printable)
Marinated chicken skewers with a glossy teriyaki glaze, sesame seeds and spring onions, ideal for grilling or broiling.
# What You'll Need:
→ Chicken
01 - 1 1/3 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 garlic cloves, minced
09 - 2 teaspoons fresh ginger, grated
10 - 1 tablespoon cornstarch, optional (for thickening glaze)
→ For Serving & Garnish
11 - 2 tablespoons toasted sesame seeds
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables, optional
# How To Make:
01 - In a mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
02 - Set aside 3 tablespoons of the marinade in a small bowl for glazing.
03 - Place chicken cubes in a large bowl or zip-top bag and pour remaining marinade over. Toss to evenly coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
04 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
05 - Thread marinated chicken pieces onto skewers, distributing meat evenly.
06 - Preheat grill or broiler to medium-high heat.
07 - Arrange skewers on the grill or under the broiler and cook for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
08 - Pour reserved marinade into a small saucepan. Bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, mix cornstarch with a tablespoon of water, stir into marinade, and cook until thickened.
09 - Remove skewers from heat and brush cooked chicken generously with teriyaki glaze.
10 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot with steamed rice or grilled vegetables if desired.
# Expert Tips:
01 -
- The homemade teriyaki sauce comes together in minutes but tastes like it simmered for hours
- These skewers work equally well on a backyard grill or under your broiler when the weather turns
- The marinade doubles as a finishing glaze, creating that restaurant quality shiny finish everyone loves
02 -
- Never reuse marinade that raw chicken has soaked in unless you cook it thoroughly like we do with the glaze
- Letting the chicken come to room temperature for 15 minutes before grilling helps it cook more evenly
03 -
- Cut your chicken into uniform cubes so everything cooks at the same rate
- Keep a small bowl of water nearby to dip your fingers in when threading skewers