Description
Succulent chicken thigh skewers glazed with homemade teriyaki sauce, featuring the perfect balance of sweet and savory flavors with caramelized char marks. Ready in under 30 minutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 1/2 cup soy sauce
- 1/4 cup mirin (rice wine)
- 3 tablespoons light brown sugar
- 2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 stalks green onions, sliced
- 2 teaspoons sesame seeds
- 12–15 bamboo skewers, soaked in water
Instructions
- 1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, honey, and sesame oil until sugar dissolves. Reserve 1/3 of marinade in a small saucepan.
- 2. Add chicken cubes to remaining marinade, toss to coat, cover, and refrigerate for 2-24 hours.
- 3. Soak bamboo skewers in water for at least 30 minutes before using.
- 4. In the saucepan with reserved marinade, mix cornstarch with water until smooth, then whisk into marinade. Bring to a simmer over medium heat, stirring constantly until thickened, about 3-4 minutes. Set aside for basting.
- 5. Preheat grill to medium-high heat (375-400°F) or set oven to broil with rack 6 inches from element.
- 6. Thread marinated chicken onto skewers, leaving small gaps between pieces. Discard used marinade.
- 7. Oil grill grates or line baking sheet with foil. Place skewers on grill or baking sheet.
- 8. Cook for 4-5 minutes per side (3-4 minutes if broiling), basting frequently with thickened teriyaki sauce during the last 2-3 minutes.
- 9. Remove when internal temperature reaches 165°F. Let rest for 3 minutes.
- 10. Garnish with sliced green onions and sesame seeds before serving.
Notes
Store leftover chicken (removed from skewers) in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 8-10 minutes or quickly sear in a hot skillet. Can be served over rice, with stir-fried vegetables, or Asian slaw. Metal skewers can be used to eliminate soaking time and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2-3 skewers
- Calories: 285
- Sugar: 12g
- Sodium: 890mg
- Fat: 11g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 32g