Grilled Teriyaki Chicken (Printable Version)
# What You'll Need:
→ Assembly
01 -
8 metal or wooden skewers
→ Optional Garnish
02 -
Green onion, chopped (sprinkle on top if you want)
03 -
Sesame seeds (optional for topping)
→ Teriyaki Sauce and Marinade
04 -
1 tablespoon honey
05 -
1 cup water
06 -
1/2 tablespoon fresh ginger, finely minced
07 -
2 tablespoons cornstarch
08 -
2 cloves garlic, chopped small
09 -
1 tablespoon rice vinegar
10 -
1/3 cup light soy sauce
11 -
1/3 cup brown sugar
12 -
1/2 teaspoon sesame oil
→ Chicken
13 -
2 pounds chicken thighs or breasts, boneless and skinless, diced into 1-inch pieces
# Steps to Follow:
01 -
Take your skewers off the grill. Toss some sesame seeds and green onion on top if you like, then dig in.
02 -
Crank up your grill to medium and lightly oil the grates so nothing sticks. Lay out the chicken skewers and flip every few minutes. When the chicken's fully done inside (reaches 165°F or 74°C), which usually takes 20 to 30 minutes, brush on some of the extra teriyaki sauce near the end.
03 -
Stick those marinated chicken pieces onto your skewers. Leave a tiny space between them so they cook right.
04 -
Pour cooled teriyaki sauce into something you can measure with, then split it in half. Pour one half into a big zip bag with the chicken chunks, zip it up, and squish things around so the chicken gets covered well. Chill it in the fridge for at least 30 minutes. Keep the rest of the sauce for grilling time.
05 -
Mix cornstarch and water in a little bowl until it looks smooth. Throw brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil into a medium saucepan. Stir in your cornstarch mix and whisk it all together. Cook on medium while stirring often, letting it bubble gently and thicken up into a shiny sauce. When it's thick, take it off the heat and cool it down. Want it to chill faster? Pop it in the fridge.
# Additional Tips:
01 -
Let the chicken soak in the marinade for a few hours or overnight if you’ve got time — flavor really soaks in.