Name: Teriyaki Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 lbs. (900 g) chicken thighs (or breasts) cut into 1″ cubes; 2 tablespoon (30 ml) cornstarch; 1 cup (240 ml) water; 1/3 cup (80 ml) brown sugar; 1/3 cup (80 ml) soy sauce *low sodium recommended; 2 cloves garlic minced; 1 tablespoon (15 ml) rice vinegar; 1/2 tablespoon (7.5 ml) fresh ginger minced; 1 tablespoon (15 ml) honey; 1/2 teaspoon (3 ml) sesame oil; 8 skewers; sesame seed; chopped green onion

Description

Learn how to make delicious teriyaki chicken skewers at home with this easy recipe. Perfect for grilling season or a quick weeknight dinner!

Ingredients

2 lbs. (900 g) chicken thighs (or breasts) cut into 1″ cubes
2 tablespoon (30 ml) cornstarch
1 cup (240 ml) water
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) soy sauce *low sodium recommended
2 cloves garlic minced
1 tablespoon (15 ml) rice vinegar
1/2 tablespoon (7.5 ml) fresh ginger minced
1 tablespoon (15 ml) honey
1/2 teaspoon (3 ml) sesame oil
8 skewers
sesame seed
chopped green onion

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Instructions

Begin by preparing the sauce: Mix the cornstarch with water in a small dish. In a medium pot, combine all the other ingredients with the cornstarch mixture. Stir the contents often as you bring the sauce to a gentle boil. Cook until the sauce slightly thickens, resulting in a deep brown color. After thickening, take the sauce off the heat and allow it to cool down completely. (To speed this up, you can place it in the refrigerator.)
Once the sauce has cooled, put the chicken cubes into a large resealable bag. Pour half of the sauce over the chicken, and gently shake the bag to coat the pieces well. Let the chicken sit in the fridge to marinate for no less than 30 minutes. Keep the remaining sauce aside for later use.
After marination, thread the chicken pieces onto skewers and preheat the grill to a medium setting.
Once the grill reaches the desired temperature, place the skewers on a grill that has been lightly brushed with oil. Turn the skewers every 3-4 minutes until the chicken is fully cooked with an internal temperature of 165 degrees Fahrenheit, which should take about 20-30 minutes. During the last few rotations, brush the skewers with the leftover teriyaki sauce.
Take the skewers off the grill and serve them garnished with chopped green onions and a dash of sesame seeds, if desired.

Notes

Consider grating the ginger for a bolder flavor.
Soak skewers in water to prevent burning.
Toast sesame seeds for a nutty touch.