Teriyaki Chicken Skewers
This grilled teriyaki chicken skewers recipe is bound to become a new favorite! Simple to prepare and bursting with flavor, these chicken skewers are an ideal addition to your next BBQ.
Ingredients
- 2 pounds chicken breasts or chicken thighs, cubed
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1-inch ginger root, peeled, grated or minced
- 2 cloves garlic, grated or minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- Wooden skewers, or metal skewers
Instructions
- In a large bowl or container, add the soy sauce, brown sugar, honey, ginger, garlic, rice vinegar, sesame oil, cornstarch, and whisk to combine. Add the cubed chicken to the bowl, toss to coat it in the marinade, and cover, refrigerate, and marinate for at least 30 minutes or up to 24 hours.
- Once the chicken has marinated, thread it onto skewers. If using wooden skewers, soak them in water for 10-30 minutes before adding the chicken to ensure they do not burn.
- Preheat a grill or grill pan to medium-high heat, add the chicken skewers to the grill, and cook for 5-7 minutes per side, turning once, until the chicken is cooked through, or a thermometer reads 165°F.
- Optional: If there is any leftover marinade in your bowl, you can turn it into a quick teriyaki sauce while the chicken skewers are cooking. Simply pour any excess marinade into a small pan or saucepan, add a tablespoon of water, and bring it to a boil, stirring it frequently until the sauce has thickened and reached a temperature of 165°F. If the sauce gets too thick, simply thin it with additional tablespoons of water and continue stirring and cooking until desired texture is reached.
- Once cooked, remove the skewers from the grill and serve immediately. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
