Teriyaki Chicken Skewers (Print)
Marinated teriyaki chicken on skewers, grilled to a sweet-salty glaze and topped with sesame and spring onions.
# What You Need:
→ Chicken
01 - 1.3 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin (Japanese sweet rice wine)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 2 garlic cloves, minced
09 - 2 teaspoons fresh ginger, grated
10 - 1 tablespoon cornstarch (optional, for thickening)
→ For Serving and Garnish
11 - 2 tablespoons sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables, for serving (optional)
# How To Make It:
01 - Whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl until sugar is fully dissolved.
02 - Set aside 3 tablespoons of marinade in a separate bowl for glazing during cooking.
03 - Transfer chicken cubes to a large mixing bowl or resealable bag. Pour remaining marinade over chicken, tossing to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
04 - If using wooden skewers, soak them in water for 30 minutes to prevent charring during cooking.
05 - Thread marinated chicken cubes onto skewers, spacing pieces evenly.
06 - Heat grill or broiler to medium-high.
07 - Grill or broil skewers for 12 to 15 minutes, turning often, until chicken is cooked through and lightly charred.
08 - Meanwhile, pour reserved marinade into a small saucepan and bring to a simmer over medium heat. For a thicker glaze, stir in cornstarch mixed with a small amount of water and cook until thickened, about 2–3 minutes.
09 - Brush cooked chicken skewers generously with prepared teriyaki glaze.
10 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve hot with steamed rice or grilled vegetables if desired.
# Expert Tips:
01 -
- You'll end up eating more than you planned because the sweet-salty glaze makes them truly addictive (don't say I didn't warn you).
- This is my go-to for low effort but maximum crowd-pleasing impact — honestly, guests never guess how simple it is.
02 -
- If the chicken pieces are too big, they cook unevenly and the insides stay stubbornly pale – keep them bite-sized for best results.
- Brushing the glaze after grilling—never before—keeps it from burning and gives a picture-perfect shine.
03 -
- Wooden skewers burn fast over a hot grill, so soak them well — or invest in reusable metal ones for zero stress.
- Basting with the reduced glaze right at the end makes the flavors pop and gives you that glossy, appetizing finish.