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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers glazed with sauce and served over white rice
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Delicious teriyaki chicken skewers that are perfect for grilling. Sweet and savory sauce makes these skewers a crowd-pleaser.

Ingredients

Scale
  • 2 lbs. chicken thighs (or breasts), cut into 1″ cubes
  • 2 tbsp cornstarch
  • 1 cup water
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce (low sodium recommended)
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1/2 tbsp fresh ginger, minced
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 8 skewers
  • Sesame seeds (for garnish)
  • Chopped green onion (for garnish)

Instructions

  1. Make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until the sauce lightly thickens and turns dark brown. Once the sauce has thickened, remove from heat and let cool completely. You can place it in the fridge to speed up the process.
  2. Place the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken evenly. Let the chicken marinate in the fridge for at least 30 minutes. Set aside the remaining sauce for later.
  3. Thread the chicken onto the skewers and heat the grill to medium heat.
  4. Add the skewers to a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temperature of 165 degrees), which takes about 20-30 minutes. During the last few turns, baste with the remaining teriyaki sauce.
  5. Remove the skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds, if desired.

Notes

Use chicken thighs for more flavor and juiciness. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Nutrition

Find it online: https://glazerush.com/teriyaki-chicken-skewers-recipe/