Teriyaki Chicken Skewers (Print View)
Sweet-salty teriyaki chicken on skewers, grilled to char and finished with sesame and spring onions.
# What You Need:
→ Chicken
01 - 1 1/3 lbs 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 tbsp brown sugar
05 - 1 tbsp honey
06 - 1 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 2 garlic cloves, minced
09 - 2 tsp fresh ginger, grated
10 - 1 tbsp cornstarch (optional, for thickening)
→ Serving & Garnish
11 - 2 tbsp sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
02 - Measure out and set aside 3 tablespoons of the marinade — this will be used later for the finishing glaze.
03 - Place the cubed chicken in a large bowl or zip-top bag and pour the remaining marinade over the pieces. Toss to coat evenly, then refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during cooking. Thread the marinated chicken pieces onto the skewers, distributing them evenly.
05 - Preheat a grill or broiler to medium-high heat. Cook the skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
06 - While the skewers cook, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, stir in the cornstarch mixed with a splash of water and cook until the sauce coats the back of a spoon.
07 - Brush the cooked skewers generously with the teriyaki glaze. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately alongside steamed rice or grilled vegetables.
# Expert Hints:
01 -
- The homemade marinade comes together in under five minutes and tastes far superior to anything from a bottle.
- These skewers turn any casual weeknight dinner into something that feels like a weekend celebration.
- The glaze is perfectly balanced between sweet and salty with a glossy finish that makes everyone reach for seconds.
02 -
- Never reuse the marinade that touched raw chicken as a finishing sauce without bringing it to a full rolling boil first.
- Over-marinating beyond two hours can make the chicken texture mushy because the soy sauce starts breaking down the proteins too aggressively.
- If the glaze seems too thin after simmering, the cornstarch slurry truly saves it, so do not skip that step if you want that glossy restaurant-quality coating.
03 -
- Cut all chicken cubes the same size so every piece finishes cooking at the same time and you avoid the dreaded mix of dry and underdone.
- Pat the marinated chicken lightly with paper towels before grilling so excess liquid does not cause flare-ups that blacken the outside before the inside cooks.