Marinated Teriyaki Chicken Skewers (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 lbs chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Sauce and Marinade
02 -
2 tablespoons cornstarch
03 -
1 cup water
04 -
⅓ cup brown sugar
05 -
⅓ cup low sodium soy sauce
06 -
2 cloves garlic, minced
07 -
1 tablespoon rice vinegar
08 -
½ tablespoon fresh ginger, minced
09 -
1 tablespoon honey
10 -
½ teaspoon sesame oil
→ Additional
11 -
8 wooden or metal skewers
→ Optional Toppings
12 -
Sesame seeds, for garnish
13 -
Chopped green onions, for garnish
# How to Make It:
01 -
Combine cornstarch and water in a small bowl to form a slurry. In a medium saucepan, add brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, sesame oil, and the cornstarch slurry. Stir frequently and bring to a simmer. Continue cooking until the sauce thickens and turns dark brown. Remove from heat and cool completely, refrigerating to expedite cooling.
02 -
Place cubed chicken into a large resealable bag. Pour half of the cooled teriyaki sauce over the chicken, seal, and gently shake to coat. Refrigerate and marinate for at least 30 minutes. Reserve remaining sauce for basting.
03 -
Thread marinated chicken pieces evenly onto skewers. Preheat grill to medium heat and lightly oil the grates to prevent sticking.
04 -
Place skewers on the grill and cook, turning every 3 to 4 minutes, until chicken reaches an internal temperature of 165°F (74°C), approximately 20 to 30 minutes. During the last few turns, baste with reserved teriyaki sauce.
05 -
Remove skewers from the grill. Garnish with sesame seeds and chopped green onions if desired. Serve immediately with steamed rice.
# Additional Tips:
01 -
Chilling the sauce before marinating ensures optimal flavor infusion and helps the chicken absorb the marinade more evenly.