Grilled Teriyaki Skewers (Printable Version)
Chicken on skewers soaks up sweet teriyaki, grilled, then topped with sesame and green onions over fluffy rice.
# What You'll Need:
→ Optional Garnish
01 -
Sprinkle of sesame seeds, as you like
02 -
Chopped green onion if you want
→ Assembly
03 -
8 skewers, wooden or metal
→ Teriyaki Sauce and Marinade
04 -
1/2 tablespoon grated fresh ginger
05 -
1 tablespoon honey
06 -
2 cloves garlic, diced up small
07 -
1/3 cup brown sugar
08 -
1/3 cup light soy sauce
09 -
2 tablespoons cornstarch
10 -
1 tablespoon rice vinegar
11 -
1 cup water
12 -
1/2 teaspoon toasted sesame oil
→ Chicken
13 -
2 lbs boneless chicken thighs or breasts, chopped into 1-inch chunks
# Step-by-Step Guide:
01 -
After pulling the hot skewers from the grill, toss on some green onion and a bit of sesame seeds if you feel like it.
02 -
Stick your marinated chicken onto the skewers and try to leave some gaps so the heat gets all around each piece.
03 -
Mix cornstarch and water in a little bowl until smooth. Throw the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil in a saucepan. Pour in your cornstarch liquid and stir. Put over medium heat. Keep stirring until it's bubbling and gets thick and shiny. Take it off the heat and cool it all the way down. Want it speedy? Pop the pan in the fridge.
04 -
Take your teriyaki and pour half of it over the chicken pieces (toss them in a big zip bag first). Close it up tight and smush it all over. Chill in the fridge for at least half an hour so it soaks up the flavor. Hang onto the rest of the sauce for later.
05 -
Get your grill going at medium. Oil it a bit if you want less mess. Place those chicken skewers across the grates. Cook and flip every few minutes—every 3 or 4 is great—till the chicken is cooked through and hits 165°F inside, so about 20–30 minutes. Brush on more sauce as you turn them at the end.
# Additional Notes:
01 -
Give the chicken some more chill time in the marinade—overnight in the fridge makes it taste even better.