If you don’t have thighs, you may substitute boneless, skinless chicken breasts for the thighs in this recipe. The chicken should marinade in teriyaki sauce for a few hours in the fridge. For a delicious barbecued Asian meal, they are grilled after marinating in those mouthwatering teriyaki flavors.
After marinating, the chicken is infused with a teriyaki flavor. They taste best when cooked on the grill, which is what the barbecue offers.
A tasty and simple to prepare dish, Grilled Teriyaki Chicken Skewers are made of marinated chicken that has been skewered and cooked to perfection. A sweet and delicious teriyaki sauce made with soy sauce, mirin, sake, ginger, and garlic is often served with soft slices of chicken breast or thigh meat. After that, the chicken is skewered and roasted on a hot grill until it is cooked through and has a great smoky flavor. Grilled Teriyaki Chicken Skewers are a terrific option for a quick and filling lunch because they are frequently served with a side of steamed rice or grilled vegetables.
INGREDIENTS
2 pounds chicken thighs (or breasts) cut into 1-inch cubes
Teriyaki Sauce/Marinade:
1/2 tablespoon fresh ginger minced
2 tablespoons cornstarch
2 cloves garlic minced
1/3 c. soy sauce – low sodium recommended
1 tablespoon rice vinegar
1 tablespoon honey
1 c. water
1/3 c. brown sugar
8 skewers
1/2 teaspoon sesame oil
Optional Topping:
chopped green onion
sesame seed
INSTRUCTIONS
Prepare the sauce first: In a small dish, mix equal parts cornstarch and water. Combine the cornstarch and water in a medium saucepan, then add the rest of the ingredients. Bring sauce to a simmer while stirring regularly. Let the sauce thicken a little bit. The sauce will be a deep chocolate color. Take the sauce off the fire as soon as it reaches the desired thickness and let it cool fully. (place in the fridge to hasten the process)
Place the chicken cubes in a big ziplock bag and pour half of the cooled sauce over them. Smother the chicken in the sauce and shake gently to coat. Allow the chicken to marinade in the refrigerator for at least 30 minutes. Save the leftover sauce for later use.
When you’re ready to cook the chicken, remove it from the marinade, thread it onto skewers, and fire up the grill.
Insert skewers into hot, lightly greased barbecue grates. The chicken should be cooked thoroughly (an internal temperature of 165 degrees) after 20-30 minutes, turning every 3-4 minutes. In the last couple of turns, baste the chicken with the leftover teriyaki sauce.
When done, take skewers from the grill and serve with optional chopped green onion and toasted sesame seeds.
NOTES
How To Make it Gluten free
Tamari is a gluten-free soy alternative to soy sauce.
Pure cornstarch is 100% gluten-free. Rice flour is also an option.