Description
These Teriyaki Chicken Skewers are tender, juicy, and bursting with sweet and savory flavors. Marinated in a homemade teriyaki sauce, they’re perfect for grilling or cooking indoors. Serve them with rice, noodles, or a fresh salad for a delicious meal.
Ingredients
Units
Scale
- For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 12–15 bamboo or metal skewers (if using bamboo, soak in water for 30 minutes before using)
- For the Teriyaki Marinade and Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/3 cup honey (or brown sugar)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Garnish (Optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve ¼ cup of the marinade for basting or as a dipping sauce.
- Marinate the Chicken:
- Place the chicken pieces in a large resealable bag or bowl. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Cook the Sauce:
- To make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, or until thickened. Set aside for basting or serving.
- Assemble the Skewers:
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Cook the Skewers:
- Grill Method: Preheat a grill or grill pan to medium-high heat. Cook the skewers for 8–10 minutes, turning occasionally and basting with the teriyaki sauce, until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Oven Method: Preheat the oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil and bake for 15–20 minutes, turning and basting halfway through. Broil for 2–3 minutes for a slightly charred finish.
- Serve:
- Garnish the skewers with sesame seeds and sliced green onions. Serve with rice, noodles, or vegetables, and the remaining teriyaki sauce for dipping.
Notes
- Add vegetables like bell peppers, pineapple chunks, or onions to the skewers for a colorful variation.
- If short on time, use store-bought teriyaki sauce for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.