Teriyaki Chicken Skewers

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These Teriyaki chicken skewers are the perfect quick solution for a delicious weeknight dinner.

Prep Time15

Cook Time10

Course: Main Course, Snack

Cuisine: American

Keyword: teriyaki chicken skewers, skewer recipes, grilling recipes, grilled chicken recipes, dinner recipes, grillin with dad recipes, grilling with dad recipes, grilling recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

4 Chicken thighs
1/2 cup Tamari soy sauce
1/4 cup Brown sugar
1/4 cup Water
1 tbsp Honey
1 tbsp Minced ginger
1 tbsp Minced garlic
1 tbsp Sesame oil
1 tbsp Mirin
2 tsp Cornstarch

Instructions

Teriyaki Marinade Instructions

In a mix bowl, add tamari soy sauce, brown sugar, sesame oil, mirin, honey, ginger and garlic. Whisk it all together.
Cut each thigh into halves submerge them into the homemade teriyaki marinade. Place them in the fridge and marinate for at least 1 hour or over night.

Teriyaki Sauce Instructions

Once the chicken is removed from the marinade, pour the leftover into a sauce pan.
In a separate mixing bowl, add corn starch and water and whisk together.
Pour the slurry into the marinade and bring everything to a boil.
Let it simmer for 15 minutes making sure to continuously whisk as the sauce thickens.

Grilling Chicken Skewers

Before skewering the chicken, soak the wooden skewers in water so they can absorb the moisture and not burn during the cooking process.
As you skewer the chicken, start from the long end and in a wave like pattern skewer each piece 3-4 times. 2 thighs per stick.
Set the grill to med-high direct heat at 450 degrees and place the teriyaki chicken skewers on the grill.
Flip every minute for a total of 15 minutes or until the meat reaches 175 degrees internal temp.
At the end of the cook, baste the chicken skewers with the homemade teriyaki sauce and remove once it's caramelized over the chicken.
Let them rest for 10 minutes before serving.

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