Description
Sizzling teriyaki chicken skewers showcase Japanese grilling mastery with tender marinated meat. Glazed with sweet-savory sauce, these skewers offer a delightful blend of flavors you’ll savor at home.
Ingredients
- 1.5 lbs (680 g) chicken breasts or thighs, cut into 1-inch cubes
- 0.5 cup (120 ml) soy sauce (low-sodium)
- 0.33 cup (80 ml) honey (or brown sugar)
- 0.25 cup (60 ml) rice vinegar (or apple cider vinegar)
- 1 tbsp (15 ml) sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsps water (slurry)
- 12–15 bamboo or metal skewers (if using bamboo, soak in water for 30 minutes)
- Sesame seeds
- Sliced green onions
Instructions
- Marinade Fusion: Whisk soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger into a vibrant flavor base, strategically reserving a portion for later basting and dipping.
- Chicken Immersion: Submerge chicken pieces completely in marinade within a sealed container, refrigerating for 30 minutes to allow deep flavor infusion and tenderization.
- Glaze Transformation: Simmer reserved marinade in a saucepan, incorporating cornstarch to create a glossy, rich teriyaki sauce with a perfect viscous texture.
- Skewer Assembly: Thread marinated chicken onto wooden skewers with precise spacing, ensuring optimal heat conductivity and even cooking potential.
- Cooking Method: Grill at medium-high heat, rotating skewers and generously brushing with teriyaki glaze until chicken reaches 165°F internal temperature (approximately 8-10 minutes). Alternatively, oven-roast at 400°F for 15-20 minutes, finishing with a brief broiler blast to caramelize edges.
- Garnish and Serve: Adorn skewers with toasted sesame seeds and delicate green onion slivers. Plate alongside steamed rice, noodles, or crisp vegetable medley, providing extra teriyaki sauce for enthusiastic dipping.
Notes
Prevent Meat Dryness: Marinate chicken for exactly 30 minutes to 2 hours maximum, avoiding over-soaking which breaks down protein fibers and creates mushy texture.
Manage Skewer Safety: Soak wooden skewers in water for 30 minutes before threading chicken to prevent burning and potential charring during grilling.
Control Sauce Consistency: Whisk cornstarch mixture thoroughly without lumps and simmer sauce gently, stirring continuously to achieve smooth, glossy teriyaki glaze without burning.
Ensure Even Cooking: Cut chicken pieces uniformly in similar sizes, allowing consistent heat absorption and preventing undercooked or overcooked sections during grilling or baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg