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Fire up the grill whenever you want to wow your crew with mouthwatering Teriyaki Chicken Skewers. Tender chicken soaks up big sweet and savory punches and every bite is coated in a sticky glaze that's just awesome piled on rice or with crisp add-ons.
Irresistible Ingredients
- Skewers: bamboo works great just dunk them in water for half an hour so they don't get scorched
- Sesame seeds and green onions: can't go wrong with both on top super fresh with a bit of crunch
- Sesame oil: gives a hint of nuttiness but don't go overboard
- Cornstarch: helps your teriyaki sauce cling with that shine look for one that dissolves smoothly
- Honey: makes everything stickier and brings out the sweetness
- Fresh ginger: firm and juicy gives that signature zing
- Rice vinegar: stick with plain unseasoned to keep it tasting clean
- Fresh garlic: go for real minced for the most pop
- Brown sugar: keeps things caramelized grab the softer kind for easy mixing
- Soy sauce: choose low sodium so it doesn’t get too salty but keeps the flavor going
- Chicken thighs or breasts: go for boneless skinless ones - thighs always come out moister but breasts work too
Simple Step-by-Step
- Plate and Garnish:
- As soon as everything's cooked, move your skewers to a platter and toss on green onions and sesame seeds if you like them. Best eaten hot before they cool off.
- Grill It Up:
- Skewer your marinated chicken chunks so they're not squished together. Warm your grill to medium and brush some oil onto the grates. Set the skewers down, turning them often for even cooking. Near the end, brush on leftover teriyaki sauce so it really sticks. Keep at it for about twenty to thirty minutes, until they're browned all over and the inside hits one sixty five degrees.
- Let the Chicken Soak:
- Drop chicken into a zipper bag. Pour in half your cooled sauce. Shut it tight. Squish things around gently so everything’s coated. Pop it in the fridge for half an hour or let it sit overnight for serious flavor. Hang onto the remaining sauce for basting and dipping later.
- Get Your Sauce Ready:
- Mix cornstarch and water until it’s smooth as can be. Pour that plus everything else for the sauce into a pot. Heat gently and keep stirring so nothing burns. After five to eight minutes, it should thicken enough to coat a spoon and turn a deep shiny brown. Take off the heat and let it cool before you marinate anything.
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Keeping Things Fresh
Chilled leftovers last up to three days in the fridge if you cover them up. Slip the chicken off the skewers before storing since it's easier to warm up. Use the microwave with a splash of water or cover in a skillet for reheating so things stay juicy. Make the sauce ahead and it'll stay fine in the fridge for up to a week.
Swap Ideas
If you want something lighter, chicken or turkey breast both work well in place of thighs. Picking tamari or coconut aminos instead of regular soy makes it gluten-free. Only have ground ginger? Half a teaspoon is good enough. Run out of honey? Use agave or a drizzle of maple syrup instead.
How to Enjoy
Pile those skewers over steaming white or brown rice. Add sides like stir-fried snap peas, poky pickled cukes, or crunchy slaw for a bit of bite. Toss extra sesame seeds on top and hand out spicy mayo for dipping or drizzling. You can even lay them across a bowl of rice noodles for a fun twist.
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Teriyaki Style Basics
Teriyaki comes from Japan and is all about grilling or broiling foods brushed with a mix of soy sauce, mirin, and sugar. Making your own homemade marinade gives you that classic sweet and savory hit but it's easy enough to whip up at home. Lots of places have their own grilled skewers, but this sticky teriyaki approach is my family's favorite.
Common Recipe Questions
- → Is it ok to swap in chicken breasts for thighs?
Totally! Just keep an eye out while cooking so the chicken doesn’t turn dry or tough.
- → What's the best marinating time for major flavor?
At least half an hour is good, but if you leave it overnight, the taste gets way deeper.
- → Do I have to soak wooden skewers ahead of grilling?
For sure, give them a 30-minute soak in water so they don't burn up on the grill.
- → Can you make the sauce beforehand?
Absolutely! Mix it up earlier and pop it in the fridge till you’re ready to use it.
- → What sides go with these chicken skewers?
Try them with hot rice, a crunchy cucumber salad, or stir-fried veggies for something fresh.
- → What's the best way to keep and reheat leftovers?
Stick leftovers in a sealed container in the fridge for three days max. Warm gently when you want to eat.