Introduction
Teriyaki Chicken Skewers are a juicy and flavorful dish that’s perfect for a gathering or a simple family dinner. They’re grilled to perfection and enhanced by a homemade teriyaki sauce that’s both sweet and savory. Using chicken thighs ensures that the meat remains tender and succulent. This recipe is easy to follow and can be enjoyed by all, making it a go-to option for any occasion.
Ingredients
For the Teriyaki Sauce:
– 1 cup water
– 2 tablespoons cornstarch
– 1/2 cup soy sauce
– 1/2 cup brown sugar
– 3-4 cloves garlic, minced
– 1/4 cup mirin
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon fresh ginger, grated
– 1 tablespoon sesame oil
For the Skewers:
– 8-10 bamboo skewers
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 green onion, sliced for garnish
– 1 tablespoon sesame seeds, for garnish
Prep Time
30 minutes (plus marination time)
Cook Time
12-15 minutes
Total Time
1 hour (including marination)
Yield
Serves approximately 4-6 people
Instructions
1. Prepare the Teriyaki Sauce: In a small bowl, combine 1 cup of water and 2 tablespoons of cornstarch, whisking until smooth. In a medium saucepan, mix 1/2 cup soy sauce, 1/2 cup brown sugar, minced garlic, mirin, rice vinegar, honey, grated ginger, and sesame oil. Heat over medium until boiling, then reduce the heat and stir in the cornstarch mixture, cooking until thickened. Cool completely.
2. Prepare the Skewers: Soak bamboo skewers in water for 30 minutes. Marinate 2 pounds of chicken thighs in half of the teriyaki sauce in a bowl or resealable bag for 30 minutes to 2 hours, reserving the remaining sauce.
3. Assemble and Cook the Skewers: After marination, thread chicken onto the soaked skewers. Discard the used marinade.
– Grilling: Preheat the grill to medium-high, oil the grates, and grill the skewers for 12-15 minutes, turning periodically, basting with reserved sauce in the last 5 minutes.
– Stovetop: Heat a skillet over medium-high, drizzle with oil, and cook the skewers for 10-12 minutes, turning and basting during the last few minutes.
4. Serve: Let the skewers rest for 3-5 minutes, then warm the remaining teriyaki sauce. Serve the skewers garnished with sliced green onions and sesame seeds, and offer the sauce on the side for dipping. Enjoy!
Notes
To avoid cross-contamination, dispose of the marinade used for the raw chicken and ensure the reserved sauce is reheated thoroughly. Limit the marination time to 2 hours to prevent the chicken from becoming mushy.
Detailed Directions and Instructions
Prepare the Teriyaki Sauce:
In a small bowl, whisk together 1 cup of water and 2 tablespoons of cornstarch until smooth. Set aside. In a medium saucepan over medium heat, combine 1/2 cup soy sauce, 1/2 cup brown sugar, 3-4 minced garlic cloves, 1/4 cup mirin, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon grated fresh ginger, and 1 tablespoon sesame oil. Stir until well combined and bring to a boil. Reduce the heat to low and add the cornstarch mixture. Stir continuously and cook until the sauce thickens. Remove from heat and let it cool completely.
Prepare the Skewers:
Soak 8-10 bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling. Once the sauce has cooled, place 2 pounds of chicken thigh cubes into a large bowl or resealable plastic bag. Pour in half of the teriyaki sauce, ensuring the chicken is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours. Reserve the remaining sauce for basting and serving.
Assemble and Cook the Skewers:
After marinating, thread the chicken pieces onto the soaked skewers, leaving a small gap between each piece for even cooking. Discard the used marinade.
Grilling Method:
Preheat the grill to medium-high heat (375–400°F) and lightly oil the grates to prevent sticking. Place the skewers on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking. During the last 5 minutes of grilling, baste the skewers with some of the reserved teriyaki sauce. Ensure the internal temperature of the chicken reaches 165°F.
Stovetop Method:
Heat a large skillet or grill pan over medium-high heat and add a drizzle of oil. Place the skewers in the pan, working in batches if necessary, and cook for 10–12 minutes, turning every 3–4 minutes. During the last 3–4 minutes, brush the skewers with some of the reserved teriyaki sauce and allow it to caramelize slightly. Ensure the internal temperature of the chicken reaches 165°F.
Serve:
Remove the skewers from the heat and let them rest for 3–5 minutes. While the chicken rests, warm the remaining teriyaki sauce over medium heat. Serve the skewers hot, garnished with sliced green onions and sesame seeds, with the remaining teriyaki sauce on the side for dipping. Enjoy!
Notes
Food Safety:
To prevent cross-contamination, discard the marinade used for the raw chicken. Reheat the reserved sauce well, especially after basting.
Marination Time:
Limit marination to 2 hours, as the acid in soy sauce can make the chicken mushy if marinated too long.
Cook techniques
Preparing the Teriyaki Sauce
Whisk together water and cornstarch for a smooth mixture. Combine soy sauce, brown sugar, garlic, mirin, rice vinegar, honey, ginger, and sesame oil in a saucepan and bring to a boil. Add the cornstarch mixture to thicken the sauce.
Soaking Skewers
Soak bamboo skewers in water for at least 30 minutes to prevent burning during the cooking process.
Marinating Chicken
Combine chicken pieces with half of the cooled teriyaki sauce in a bowl or bag and refrigerate for 30 minutes to 2 hours for flavor infusion.
Grilling Method
Preheat the grill to medium-high heat and lightly oil the grates. Cook skewers for 12–15 minutes, turning regularly and basting with reserved teriyaki sauce during the last 5 minutes until the chicken reaches 165°F internally.
Stovetop Method
Heat oil in a skillet or grill pan over medium-high heat. Cook skewers for 10–12 minutes, turning regularly, and brush with reserved sauce in the last few minutes for caramelization until fully cooked.
FAQ
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used, but be careful not to overcook as it can become dry.
Can I make teriyaki sauce ahead of time?
Yes, the teriyaki sauce can be prepared in advance and stored in the refrigerator for up to a week.
What should I do with leftover teriyaki sauce?
Leftover teriyaki sauce can be stored in the fridge and used for dipping or drizzling over other dishes.
How do I know when the chicken is done?
Ensure the internal temperature of the chicken reaches 165°F to confirm it is fully cooked.
Can I add vegetables to the skewers?
Absolutely! Bell peppers, onions, and zucchini make great additions to teriyaki chicken skewers.
Conclusion
The Teriyaki Chicken Skewers are a delightful dish that brings the flavors of Japan to your backyard or kitchen. With a thick, savory-sweet teriyaki sauce and perfectly grilled chicken, these skewers are sure to be a hit at any gathering. Their easy preparation and the opportunity for marination allows for a depth of flavor that will impress family and friends alike. Don’t forget to serve them with the tasty reserved sauce for an extra burst of flavor!
Honey Garlic Shrimp Skewers
For a delicious seafood twist, try marinating shrimp in a honey garlic sauce and grill them on skewers. Serve with a sprinkle of fresh herbs for brightness.
Vegetable Skewers with Balsamic Glaze
Grill vibrant vegetables like bell peppers, zucchini, and mushrooms brushed with a balsamic glaze for a hearty, vegetarian option. Pair with your favorite dipping sauce for added flavor.
Pineapple and Chicken Skewers
Combine the sweetness of pineapple with the savory flavors of chicken by threading marinated chicken pieces and fresh pineapple onto skewers. Grill to caramelize the fruit and enhance the taste.
Beef Teriyaki Skewers
Substitute chicken with beef for an equally delightful experience. Marinate beef cubes in the same teriyaki sauce and cook them until juicy and tender, perfect for meat lovers.
Tofu and Mushroom Skewers
For a vegetarian option, use hearty tofu and mushrooms marinated in teriyaki sauce. Grill until the tofu is golden and serve alongside fresh greens for a satisfying meal.
