Teriyaki Chicken Skewers Grill (Print Format)
Tender chicken skewers marinated in savory-sweet teriyaki glaze, grilled and topped with sesame seeds and scallions.
# Ingredients:
→ Chicken
01 -
2 lbs chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Sauce/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
→ Skewers and Optional Toppings
11 -
8 skewers
12 -
Sesame seeds (optional)
13 -
Chopped green onion (optional)
# Steps:
01 -
Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining sauce ingredients along with the cornstarch mixture. Stirring frequently, bring to a simmer. Cook until the sauce lightly thickens and turns dark brown. Remove from heat and let cool completely. Cool in the fridge to speed up the process.
02 -
Once the sauce has cooled, place the cubed chicken in a large ziplock bag. Add half of the sauce to the bag and gently shake to coat. Marinate in the refrigerator for at least 30 minutes. Reserve the remaining sauce for later.
03 -
Thread marinated chicken onto the skewers, leaving a small gap between pieces for even cooking.
04 -
Preheat the grill to medium heat and lightly oil the grill grates. Place skewers on the grill and cook, turning every 3-4 minutes, until chicken is fully cooked (internal temperature: 165°F), about 20-30 minutes. During the last few turns, baste with the reserved teriyaki sauce.
05 -
Remove skewers from the grill and garnish with chopped green onion and sesame seeds, if desired. Serve immediately.
# Tips:
01 -
Ensure the internal temperature of the chicken reaches 165°F for safe consumption.