Teriyaki Chicken Skewers Recipe
If you prefer to cook indoors, you can also use a grill pan or broil the skewers in the oven. Adjust the cooking time as needed to ensure the chicken is cooked through and has a nice caramelized exterior.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- ½ cup 120ml teriyaki sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Optional: Sliced green onions and sesame seeds for garnish
Instructions
- Marinate the Chicken:In a mixing bowl, combine the teriyaki sauce, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Stir until well combined.Add the cubed chicken to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
- Prepare the Skewers:If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
- Preheat the Grill:Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C).
- Grill the Skewers:Brush the grill grates with vegetable oil to prevent sticking. Place the chicken skewers on the grill and cook for 5-7 minutes per side, or until the chicken is cooked through and nicely charred on the outside.While grilling, baste the chicken skewers with any remaining marinade for extra flavor.
- Serve:Once the chicken skewers are cooked through, remove them from the grill and transfer them to a serving platter.Garnish with sliced green onions and sesame seeds, if desired.Serve the teriyaki chicken skewers hot with steamed rice, grilled vegetables, or a side salad. Enjoy!