Description
Delicious and easy-to-make teriyaki chicken skewers with a homemade glaze, perfect for gatherings or casual dinners.
Ingredients
- 3 lbs boneless skinless chicken thighs, cut into one-inch pieces
- 1 cup soy sauce
- 3/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/2 tsp pepper
- Sesame seeds for garnish
- Green onion for garnish
- Skewers
Instructions
- Wash the chicken thighs under cold water, then pat them dry with paper towels.
- Cut the chicken into one-inch pieces for even marinating and grilling.
- Mix together soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil, ginger, garlic, and pepper in a bowl for the teriyaki glaze.
- Toss half of the teriyaki glaze with the diced chicken and let it marinate for at least 10 minutes.
- Thread the marinated chicken pieces onto soaked skewers.
- Preheat the grill to medium-high heat.
- Cook the skewers on the grill for about 10-15 minutes, turning occasionally.
- Reserve the remaining teriyaki glaze for drizzling on top before serving.
- Check the internal temperature of the chicken, which should reach 165°F.
- Let the skewers rest for a few minutes, then garnish with sesame seeds and chopped green onion before serving.
Notes
For richer flavor, marinate the chicken overnight. Ensure even cooking by using uniform-sized chicken pieces.
