Ah, teriyaki chicken skewers—the ultimate party pleaser! Remember that time when everyone gathered on the patio, and the air was filled with that sweet, savory aroma? These skewers are the real MVPs, taking center stage with their juicy interior, slightly charred edges, and a glaze so divine it could make even a Monday feel like Friday night.
Steps
- In a small bowl, mix cornstarch with water to form a smooth mixture. In a saucepan, combine this mixture with the rest of the sauce ingredients. Stir continuously over medium heat until the sauce thickens and becomes dark brown. Allow it to cool completely, placing it in the fridge to speed up the process.
- Once the sauce is cool, put the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken, seal the bag, and gently shake to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, saving the rest of the sauce for later use.
- After marinating, thread the chicken pieces onto skewers. Preheat your grill to medium heat and lightly oil the grates.
- Place the skewers on the grill and cook, turning every 3-4 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F, approximately 20-30 minutes. During the final minutes of grilling, brush the skewers with the remaining teriyaki sauce.
- Remove the skewers from the grill and serve them hot. Optionally, garnish with chopped green onions and sesame seeds for added flavor and presentation.
Ingredients
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup low sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1/2 tablespoon fresh ginger, minced
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 8 skewers
- Optional toppings: sesame seeds, chopped green onion
Nutritional Values
Calories: 780kcal | Carbohydrates: 56g | Protein: 92g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.08g | Cholesterol: 430mg | Sodium: 2582mg | Potassium: 1268mg | Fiber: 0.6g | Sugar: 44g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 4mg
FAQ
- Can I use chicken breasts instead of thighs in this recipe?
- Yes, you can substitute boneless, skinless chicken breasts if you prefer them over chicken thighs.
- What can I use if I don’t have rice vinegar for the teriyaki sauce?
- If rice vinegar is unavailable, you can substitute it with white wine vinegar.
- How long should I marinate the chicken in the teriyaki sauce?
- It is recommended to marinate the chicken for at least 30 minutes in the refrigerator to ensure it absorbs the flavors well.
- Do I need to soak the skewers before grilling?
- Yes, soaking the skewers in water prior to grilling can help prevent them from burning.
- What side dishes go well with Teriyaki Chicken Skewers?
- These skewers pair well with steamed rice, a fresh cucumber salad, or sides like fried rice, Hawaiian macaroni salad, or classic coleslaw.
Tips
- Soak Skewers Before Grilling: To avoid burning, immerse your skewers in water for at least 30 minutes prior to grilling. This is particularly important if you’re using wooden skewers.
- Marinate for Maximum Flavor: For deeper flavors, let the chicken marinate in the teriyaki sauce for a few hours in the refrigerator. This allows the marinade to fully infuse into the chicken.
- Monitor Grill Temperature: Maintain a medium heat on the grill to ensure the chicken cooks through evenly without burning. Turn the skewers every few minutes to achieve an even cook.
- Use a Meat Thermometer: To guarantee the chicken is safely cooked, check that the internal temperature reaches 165°F (74°C) before removing the skewers from the grill.
Equipment
- Skewers – If you don’t already have skewers, you might need to buy some, especially those designed for grilling.
- Grill/Barbecue – If you don’t have a grill or barbecue, this would be essential for cooking the skewers.
- Mincer – For mincing garlic, although you can also finely chop it if you prefer.
- Small Saucepan – If you don’t have a suitable saucepan for making the teriyaki glaze.