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Teriyaki Chicken Skewers

Succulent teriyaki chicken skewers that are sweet, savory, and smoky; perfect for weeknight dinners or casual cookouts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 304
Ingredients Method Notes

Ingredients
  

For the teriyaki sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
For the chicken
  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 8 to 10 pieces bamboo skewers, soaked in water
Optional garnish
  • 2 tablespoons sliced green onion
  • 1 tablespoon toasted sesame seeds

Method
 

Preparation
  1. Combine soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil in a saucepan. Whisk together over medium-high heat until bubbling.
  2. In a small bowl, mix cold water and cornstarch until smooth. Add this to the sauce and stir until thickened, around 4 to 5 minutes.
  3. Set the sauce aside to cool.
  4. Slice the chicken thighs into bite-sized pieces and season with kosher salt and black pepper. Marinate with teriyaki sauce for 30 minutes if possible.
Grilling
  1. Thread chicken onto pre-soaked skewers, leaving gaps between pieces.
  2. Preheat the grill to medium-high and brush skewers with teriyaki sauce.
  3. Grill skewers for about 5 to 7 minutes on each side, ensuring an internal temperature of 165°F.
  4. After cooking, add a final glaze of teriyaki sauce, then garnish with green onion and sesame seeds if using.

Notes

Make sure to soak bamboo skewers for at least 30 minutes before grilling for best results.