PREP TIME: 1 hr | COOK TIME: 30 mins | TOTAL TIME: 1 hr 30 mins | SERVINGS: 4 people
Teriyaki chicken in skewers, I am all in! Marinated chicken grilled to perfection with extra teriyaki sauce and sprinkled with sesame seeds and fresh chopped green onions. These are excellent to serve with rice or enjoy as is.
2 pounds chicken thighs (or breasts) cut into 1-inch cubes
2 tablespoons cornstarch
1 c. water
1/3 c. brown sugar
1/3 c. soy sauce
2 cloves garlic minced
1 tablespoon rice wine vinegar
1/2 tablespoon fresh ginger minced
1 tablespoon honey
1/2 teaspoon sesame oil
chopped green onion
How to make Teriyaki Chicken Skewers
Step 1: To make the sauce, combine in a small bowl the cornstarch and water. Add the rest of the ingredients in a medium saucepan along with a cornstarch/water mixture. Bring the sauce to simmer, stirring frequently until the sauce has thickened slightly and turned dark brown. Remove from the heat and cool completely. Or speed up the process by sitting the sauce in the fridge.
Step 2: In a large ziplock bag, place the chicken cubes. Pour half of the cooled sauce over the chicken and shake gently. Place in the fridge to marinate the chicken for at least 30 minutes. Set the rest of the sauce aside for later.
Step 3: On skewers, place the chicken. Lightly oil the grill and preheat to medium heat.
Step 4: Once the grill is hot, place the skewers. Cook the skewers for about 20 to 30 minutes, turning them every 3 to 4 minutes until the internal temperature reached 165 degrees. Baste the skewers with the rest of the teriyaki sauce during the last few turns.
Step 5: If desired, garnish the skewers with some chopped green onion and a sprinkle of sesame seeds.
Step 6: Serve and enjoy!
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