Teriyaki Chicken Skewers (Printable)

Tender chicken cubes marinated in teriyaki, skewered and charred, finished with sesame and spring onions.

# What You Need:

→ Chicken

01 - 1 1/3 lb 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 tbsp brown sugar
05 - 1 tbsp honey
06 - 1 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 2 garlic cloves, minced
09 - 2 tsp fresh ginger, grated
10 - 1 tbsp cornstarch (optional, for thickening)

→ Serving & Garnish

11 - 2 tbsp sesame seeds, toasted
12 - 2 spring onions, sliced
13 - Steamed rice or grilled vegetables (optional)

# How To Make It:

01 - In a mixing bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves and the mixture is well combined.
02 - Measure out 3 tablespoons of the marinade and set aside for glazing the skewers later.
03 - Place the chicken cubes in a large bowl or zip-top bag. Pour the remaining marinade over the chicken and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
04 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during cooking.
05 - Remove chicken from the marinade, allowing excess to drip off. Thread the cubes onto skewers, leaving a small gap between pieces for even cooking.
06 - Heat grill or broiler to medium-high, approximately 400°F.
07 - Grill or broil the skewers for 12 to 15 minutes, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on the edges.
08 - While the skewers cook, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2 to 3 minutes. For a thicker glaze, dissolve cornstarch in a splash of water, stir into the saucepan, and cook until the desired consistency is reached.
09 - Brush the cooked skewers generously with the teriyaki glaze. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately alongside steamed rice or grilled vegetables.

# Expert Advice:

01 -
  • The marinade doubles as a glaze so you get deep flavor layered on itself in every bite.
  • Chicken thighs stay impossibly juicy even if you accidentally overcook them by a minute or two.
  • Everything comes together with pantry staples you probably already have.
02 -
  • Never reuse the marinade that touched raw chicken without boiling it first for at least two full minutes.
  • The glaze thickens quickly once you add cornstarch so stir constantly and pull it off heat the moment it coats a spoon.
  • If you cannot find mirin mix one extra tablespoon of rice vinegar with one extra tablespoon of brown sugar as a workaround.
03 -
  • Cut all your chicken pieces the same size so everything finishes cooking at the same time.
  • Brush the glaze on in the last minute of grilling rather than at the very end so it caramelizes slightly from the residual heat.

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