Teriyaki Chicken Skewers (Print version)
Marinated chicken thighs threaded on skewers, grilled and brushed with a sweet-savoury teriyaki glaze.
# What goes in:
→ Meats
01 - 1 1/3 lb 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 tbsp brown sugar
05 - 2 tbsp honey
06 - 1 tbsp rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp sesame oil
→ Garnish
10 - 1 tbsp toasted sesame seeds
11 - 2 spring onions, thinly sliced
# Cooking steps:
01 - In a mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves and the mixture is smooth.
02 - Transfer approximately 1/4 of the marinade into a small saucepan and set aside for later use as a finishing glaze.
03 - Pour the remaining marinade over the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
05 - Remove chicken from the marinade, allowing excess to drip off. Thread the pieces onto skewers, leaving a small gap between each piece for even cooking.
06 - Preheat a grill or grill pan over medium-high heat until it reaches proper cooking temperature.
07 - Place skewers on the grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through and develops a light char on the edges.
08 - While the skewers grill, bring the reserved marinade in the saucepan to a rolling boil over medium heat. Simmer for 2 to 3 minutes until the sauce thickens to a glossy glaze consistency.
09 - Brush the thickened glaze generously over the grilled skewers. Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a glaze so you get double the flavor with zero extra effort.
- Chicken thighs stay incredibly juicy even if you accidentally overcook them a little, which I have done more times than I care to admit.
02 -
- Never skip reserving that portion of marinade before it touches raw chicken because you need a safe glaze to finish with.
- Do not rush the grill heat because medium high gives you char without burning the sugary glaze before the chicken cooks through.
03 -
- Pat the chicken pieces dry before marinating so the sauce clings to the meat instead of sliding off in watery puddles.
- Use gluten free soy sauce and this recipe becomes allergy friendly without sacrificing any of the flavor.