Delicious Grilled Teriyaki Chicken Skewers recipe
Are you in the mood for a tantalizing Japanese delight? Dive into our Delicious Grilled Teriyaki Chicken Skewers recipe. Juicy chunks of chicken smothered in a sweet and tangy teriyaki glaze and grilled to perfection.
Ingredients
- 2 pounds 907 grams chicken thighs or breasts, cubed into 1-inch pieces
Teriyaki Sauce/Marinade:
- ½ tablespoon 2 grams fresh ginger, minced
- 2 tablespoons 16 grams cornstarch
- 2 cloves garlic minced
- 1/3 cup 80 ml low sodium soy sauce
- 1 tablespoon 15 ml rice vinegar
- 1 tablespoon 15 ml honey
- 1 cup 240 ml water
- 1/3 cup 70 grams brown sugar
- ½ teaspoon sesame oil
- 8 skewers
Optional Topping:
- Green onions chopped
- Sesame seeds
Instructions
- Start by preparing the sauce: In a bowl, combine cornstarch with equal parts water. Mix it into a medium saucepan with the remaining sauce ingredients. Bring to a simmer, stirring until the sauce thickens. Once thickened, remove from heat and let cool. Speed up cooling by refrigerating.
- Marinate the chicken: Place chicken cubes in a ziplock bag, pour in half of the cooled sauce ensuring every piece is coated. Marinate in the refrigerator for at least 30 minutes. Retain the rest of the sauce.
- Grill time: After marinating, skewer the chicken and preheat the grill. Place skewers on a hot, lightly greased grill for 20-30 minutes. Rotate every 3-4 minutes and baste with the reserved sauce in the last few rotations.
- Serve garnished with optional toppings.
Notes
Make your Delicious Grilled Teriyaki Chicken Skewers gluten-free by using Tamari instead of soy sauce. Ensure your cornstarch is gluten-free or use rice flour as a substitute.
