why make this recipe
Teriyaki Chicken Skewers are a delicious and fun way to enjoy chicken. This recipe is perfect for summer barbecues, family dinners, or easy weeknight meals. The sweet and savory teriyaki sauce makes the chicken incredibly tasty, while grilling adds a smoky flavor. Plus, it’s a hands-on meal that everyone can enjoy!
how to make Teriyaki Chicken Skewers
Ingredients :
- 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 seed
- chopped green onion
Directions :
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First, 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 the sauce to a simmer. Cook until the sauce lightly thickens. It will be dark brown. Once thickened, remove from heat and let it cool completely (putting it in the fridge can speed this up).
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Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken. Let it marinate in the fridge for at least 30 minutes. Set aside the remaining sauce for later.
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When the chicken has finished marinating, load the chicken onto the skewers and heat the grill to medium heat.
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Once the grill is hot, place skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temperature of 165 degrees), about 20-30 minutes. During the last few turns, baste with the remaining teriyaki sauce.
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Remove the skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds (optional).
how to serve Teriyaki Chicken Skewers
Serve Teriyaki Chicken Skewers hot off the grill. They are great on their own or with a side of rice or grilled vegetables. You can also serve them with extra teriyaki sauce for dipping. For a colorful presentation, add some chopped green onion and sesame seeds on top.
how to store Teriyaki Chicken Skewers
To store leftover Teriyaki Chicken Skewers, let them cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, you can warm them on the grill or in the oven until heated through.
tips to make Teriyaki Chicken Skewers
- Soak wooden skewers in water for about 30 minutes before grilling to prevent burning.
- For extra flavor, add sliced bell peppers, onions, or pineapples to the skewers.
- Ensure that the grill is hot enough to get a good char on the chicken.
- You can substitute chicken with shrimp or tofu for different protein options.
variation (if any)
For a different twist, try using salmon or mushrooms instead of chicken. You can also make a spicier version by adding sriracha or chili flakes to the sauce.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are juicier and more flavorful.
How long should I marinate the chicken?
At least 30 minutes, but you can marinate it for several hours or overnight for even better flavor.
Can I use store-bought teriyaki sauce?
Yes, you can use store-bought sauce if you’re short on time, but making your own gives better flavor and control over the ingredients.
Teriyaki Chicken Skewers
Ingredients
For the Chicken Skewers
- 2 lbs chicken thighs (or breasts), cut into 1" cubes
- 8 pieces skewers Soaked in water for 30 minutes to prevent burning
- sesame seed sesame seeds For garnish
- 1 bunch chopped green onion For garnish
For the Teriyaki Sauce
- 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
Instructions
Prepare the Teriyaki 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 the sauce to a simmer and cook until it thickens lightly.
- Once thickened, remove from heat and let the sauce cool completely.
Marinate the Chicken
- Place cubed chicken in a large ziplock bag.
- Pour half of the sauce over the chicken, seal the bag, and gently shake to coat.
- Let it marinate in the fridge for at least 30 minutes.
- Set aside the remaining sauce for later.
Grill the Skewers
- After marinating, load the chicken onto the skewers and heat the grill to medium heat.
- Once the grill is hot, place skewers on a lightly oiled grill.
- Turn the skewers every 3-4 minutes until the chicken is cooked through, about 20-30 minutes.
- During the last few turns, baste the chicken with the remaining teriyaki sauce.
Serve
- Remove the skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds.