Our teriyaki chicken skewers showcase tender chicken pieces soaked in a scratch-made teriyaki glaze. The homemade sauce works twice - first as a marinade then as a glaze, building rich flavor during grilling. Crafted with soy sauce, brown sugar, honey and ginger root, the sauce hits that sweet-savory spot perfectly. The meat cooks on the grill while getting brushed with extra sauce for a sticky crust. Finished with sesame seeds and green onion bits, these skewers make summer cookouts special.
Juicy marinated chicken with a shiny, caramelized outside that develops while grilling makes the ultimate Teriyaki Chicken Skewer. These transform ordinary chicken into something amazing using a homemade teriyaki sauce that hits just the right notes of sweet, savory and umami flavors. They've become what we turn to most in my home for both laid-back summer cookouts and nicer weeknight meals.
I made these for friends in my backyard last week, and nobody thought I'd made the sauce from scratch. What's my trick? Taking enough time to properly cook down the sauce and letting the chicken sit in the marinade so the flavors really sink in deep.
Key Ingredients and Smart Selection Advice
Chicken: Go with thighs for juicier results
Soy Sauce: Pick low sodium for better flavor control
Brown Sugar: The dark kind adds richer taste
Ginger: Always use fresh for best flavor
Garlic: Mince it fresh, skip the powder
Rice Vinegar: Gives the perfect bit of tang
Sesame Oil: Just a small amount for real flavor
Honey: Makes that beautiful shiny coating
Step-by-Step Guide
Getting Everything Ready
1. Start by cutting chicken into same-sized pieces, chopping garlic and ginger, and measuring everything for the sauce. Put wooden skewers in water right away. Being organized helps everything go smoothly when timing counts.
Making Your Sauce
2. Mix your cornstarch with water first, then add it to the other sauce ingredients in your pan. Warm it up slowly, keep stirring until it gets thick enough to stick to your spoon. It should turn a nice deep brown. Let it cool all the way before you use it.
Getting Flavor Into The Chicken
3. Put chicken in a plastic bag with half your cooled sauce, push out the air, and rub it around to coat all the pieces. Keep in the fridge at least 30 minutes, but longer is even better for flavor. Save the rest of your sauce for brushing later.
Putting Skewers Together
4. Slide marinated chicken onto your wet wooden skewers, leaving tiny gaps between pieces so they cook evenly. Don't push them too close together - the chicken needs space to cook through and get that tasty caramelization all around.
Grilling To Perfection
5. Get your grill hot and oil the grates really well. Cook over medium heat, turning every couple minutes so all sides cook evenly. Brush with your saved sauce during the last few minutes to make that glossy finish.
You can make the teriyaki sauce up to seven days ahead and keep it in the fridge in a sealed container. The chicken can sit in marinade for up to a full day. After cooking, skewers will stay good in the fridge for 3-4 days. For the tastiest leftovers, warm them on the grill or under the broiler to bring back that glazed outside.
Different Ways to Make It Your Own
After making these many times, I've found some fun changes. Try adding colorful veggies between chicken pieces - red peppers, onions, and pineapple chunks work great. A splash of mirin gives more authentic Japanese taste. Sometimes I'll mix in red pepper flakes or sriracha when I want some heat.
Expert Advice for Amazing Results
Keep your grill at the same heat throughout cooking
Use both tongs and a spatula together when flipping
Let sauce cook down until properly thick
Cover meat loosely with foil while resting
Think about making more sauce for the table
Sprinkle with toasted sesame seeds and sliced green onions
These Teriyaki Chicken Skewers show how basic ingredients, handled with care, can turn into something wonderful. They're perfect for backyard parties or family dinners, with that ideal mix of sweet and savory that nobody can resist.
Frequently Asked Questions
→ Can I prep the sauce earlier?
Sure, the sauce keeps in the fridge for up to 3 days when stored properly.
→ Will chicken breast work for this?
Definitely, but thighs will give you juicier results. Just cut the breast into same-sized chunks.
→ How long should the chicken soak?
Give it at least 30 minutes, or let it sit for 8 hours max to really soak up the flavors.
→ Can I cook these without a grill?
Absolutely, just pop them under the broiler about 6 inches away, turning every 3-4 minutes until they're done.
→ Why wait for the sauce to cool down?
Hot sauce starts cooking the chicken right away, which can make the final cooking uneven.
Japanese Chicken Thigh Skewers
Tender chicken chunks soaked in sweet teriyaki glaze, then grilled until golden and sprinkled with sesame and chopped scallions.
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