Teriyaki Chicken Skewers (Printable Version)
Juicy chicken skewers glazed in sweet-salty teriyaki, grilled until charred and finished with sesame and spring onions.
# Ingredient List:
→ Meats
01 - 1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade & Sauce
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (sweet rice wine)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons honey
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon sesame oil
→ Garnish (optional)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, thinly sliced
# How to Make:
01 - In a mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves and the mixture is well combined.
02 - Transfer 1/4 of the marinade to a small saucepan and set aside for glazing. Pour the remaining marinade over the chicken pieces, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
04 - Remove chicken from the marinade, allowing excess to drip off. Thread the pieces onto skewers, leaving a small gap between each piece to ensure even cooking.
05 - Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through and lightly charred on the edges.
06 - While the skewers grill, bring the reserved marinade in the saucepan to a boil over medium heat. Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens to a glossy glaze consistency.
07 - Brush the grilled skewers generously with the thickened teriyaki glaze using a basting brush. Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately.
# Expert Tips:
01 -
- The double use of marinade as a glaze means zero waste and maximum flavor packed into every bite.
- Chicken thighs stay incredibly juicy even if you accidentally leave them on the grill an extra minute.
02 -
- I once forgot to reserve marinade before mixing it with raw chicken and had to start the glaze from scratch so always portion it out first.
- Boiling the reserved marinade is essential because it concentrates the flavors and creates that thick sticky texture you expect from great teriyaki.
03 -
- Chicken breast works if that is what you have but pull it off the grill the moment it hits 74 degrees Celsius because it dries out fast.
- A crisp Sauvignon Blanc or an ice cold Japanese beer alongside these skewers will make you feel like you are at a summer festival.