Teriyaki Chicken Skewers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 skewers 1x
Ingredients
Scale
Marinade:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger powder
- ¼ teaspoon garlic powder
- 2 pounds chicken thighs, cut into bite-sized pieces
Sauce:
- 1 cup water
- 4 teaspoons cornstarch
- 1/3 cup low sodium soy sauce
- ½ cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger powder
- Optional garnish- Sesame seeds and sliced green onions
Other:
- Skewers for assembly
Instructions
Marinade:
- In a mixing bowl whisk together all the marinade ingredients except the chicken. Add the chicken pieces and toss to combine. Cover and refrigerate at least 4 hours up to overnight. Remove from the fridge before making the sauce and have at room temperature for 30 minutes before assembling.
Sauce:
- In a small saucepan, whisk together the cornstarch and water until combined. Set the pan over medium heat and add the rest of the sauce ingredients. Whisk frequently until the sauce comes to a boil. Reduce the heat and whisk continuously until the sauce thickens. Remove from heat and set aside.
Grill:
- Preheat the grill to medium heat. You are aiming for about 375 degrees F inside.
- Assemble the chicken pieces on skewers so the chicken is touching but not packed on super tightly.
- Oil the grill of your grates with canola or vegetable oil and place the chicken on. Cook, flipping about every 4 minutes, until the internal temperature reaches 150 degrees F. You can baste the chicken with sauce and continue flipping and basting until the chicken reaches 165 degrees F inside. The total cook time will be about 16-18 minutes.
- Remove from the grill and let the skewers rest for 5 minutes before garnishing with sesame seeds and green onions and serving.
Notes
- If you use wooden bamboo skewers, soak them in water for at least 30 minutes before grilling to make sure they don’t burn as much.
- Do not put meat straight from the fridge on the grill or the outside will burn before the inside cooks. The meat will also be less tender.
- Cut your chicken into uniform 1–1½ inch cubes so everything cooks at exactly the same rate.
- Let the cooked skewers rest for 3–5 minutes off the grill. This redistributes juices and keeps the chicken juicy.
Find it online: https://acupofcream.com/recipes/teriyaki-chicken-skewers/
