Ingredients
- 2 lbs. chicken thighs (or breasts) cut into 1″ cubes
2 tablespoon cornstarch
- 1 cup water
- ⅓ cup brown sugar
- ⅓ cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- ½ tablespoon fresh ginger, minced
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 8 skewers
- Optional Topping: Sesame seeds
- Optional Topping: Chopped green onion
Instructions
- Make the Teriyaki Sauce: In a small bowl, combine the cornstarch and water. In a medium saucepan, add the remaining ingredients along with the cornstarch-water mixture. Stir frequently and bring the sauce to a simmer. Cook until the sauce lightly thickens and turns a dark brown color. Once thickened, remove the sauce from heat and let it cool completely (you can place it in the fridge to speed up the cooling process).
- Marinate the Chicken: Place the cubed chicken into a large ziplock bag and pour half of the cooled teriyaki sauce over the chicken. Seal the bag and gently shake it to ensure the chicken is evenly coated. Let the chicken marinate in the fridge for at least 30 minutes. Set the remaining sauce aside for later.
- Grill the Skewers: Preheat the grill to medium heat. Thread the marinated chicken onto the skewers. Lightly oil the grill grates and place the skewers on the grill. Cook the chicken, turning every 3-4 minutes, until the internal temperature reaches 165°F (about 20-30 minutes). During the last few turns, baste the chicken with the remaining teriyaki sauce.
- Serve: Remove the skewers from the grill. Serve with a sprinkle of sesame seeds and freshly chopped green onions for added flavor.
Notes
- Leftover teriyaki chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken skewers in the microwave or on a grill for a few minutes until warmed through. You can also reheat them in a preheated oven at 350°F for 10-15 minutes.
- If you’d like a thicker sauce, you can add more cornstarch (1 teaspoon at a time) to achieve your desired consistency.
- For a vegetarian version, substitute the chicken with tofu or tempeh. Make sure to press the tofu to remove excess moisture before marinating.
- Different meats like pork, beef, or shrimp can be used with this recipe, but adjust cooking times accordingly.
- For a spicy kick, add red pepper flakes or sriracha to the marinade.
- These skewers can be baked in the oven at 375°F for 20-30 minutes or until the internal temperature reaches 165°F.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 14g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg
