Teriyaki Chicken Skewers (Print Version)
# Ingredients:
→ Chicken
01 -
2 lbs of chicken breasts or thighs, diced into 1-inch pieces
→ Teriyaki Sauce
02 -
1/3 cup of low-salt soy sauce
03 -
1 tablespoon of rice vinegar
04 -
1/3 cup of packed brown sugar
05 -
1/2 teaspoon of sesame oil
06 -
1 tablespoon of honey
07 -
1 cup of water
08 -
2 garlic cloves, finely chopped
09 -
1/2 tablespoon of grated fresh ginger
10 -
2 tablespoons of cornstarch
→ For Assembly
11 -
Green onion slices for garnish
12 -
Sesame seeds for topping
13 -
8 wooden or metal skewers
# Instructions:
01 -
Stir water into the cornstarch until smooth. Toss this mix into a saucepan with the remaining sauce ingredients. Heat it up until it thickens, then let it completely cool.
02 -
Set aside some cooled sauce. Pour the rest into a zip bag with the chicken. Leave it to soak up the flavors for at least 30 minutes.
03 -
Get the grill hot and ready over medium heat. Slide the marinated chicken pieces onto skewers.
04 -
Turn skewers every 3-4 minutes while cooking them for 20-30 minutes. Brush on the reserved sauce in the last few turns.
05 -
Sprinkle sesame seeds and green onions on top, then dig in while it’s hot.
# Notes:
01 -
Let the sauce cool first before using it to marinate.
02 -
Either chicken breasts or thighs work great.
03 -
You can prep the sauce in advance.