Teriyaki Chicken Skewers
These skewers feature tender pieces of chicken marinated in a homemade teriyaki sauce, then grilled to caramelized perfection. They make a flavorful appetizer or main course and pair beautifully with steamed rice and grilled vegetables.
Ingredients
boneless skinless chicken thighs, cut into 1-inch pieces
soy sauce
mirin (Japanese sweet rice wine)
brown sugar
rice vinegar
fresh ginger, grated
garlic, minced
sesame oil
vegetable oil for brushing
green onions, thinly sliced (for garnish)
toasted sesame seeds (for garnish)
bamboo or metal skewers, soaked if bamboo
Instructions
In a bowl whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, minced garlic and a drizzle of sesame oil until sugar dissolves
Place the chicken pieces in a shallow dish or resealable bag and pour half of the teriyaki marinade over them
Cover or seal and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor
Thread marinated chicken onto skewers, leaving a little space between pieces
Preheat grill or grill pan over medium-high heat and brush grates or pan with vegetable oil
Grill skewers for 4 to 5 minutes per side, basting occasionally with remaining marinade, until chicken is cooked through and slightly charred at edges
Transfer skewers to a platter and let rest for a couple of minutes
Notes
Reserve half of the marinade before adding chicken so it can be used as a basting sauce without risk of contamination
If you prefer a thicker glaze, simmer the unused marinade in a small saucepan for 3 to 4 minutes until slightly reduced
Soak bamboo skewers in water for at least 20 minutes before grilling to prevent burning
For extra color and flavor, grill bell pepper chunks or pineapple slices on skewers alongside the chicken
Leftover skewers store in an airtight container in the refrigerator for up to three days and reheat gently on the grill or under the broiler before serving
Find it online: https://richspoon.com/teriyaki-chicken-skewers/