Teriyaki Chicken Skewers are a perfect combination of savory and sweet flavors, with tender chicken glazed in a delicious homemade teriyaki sauce. These skewers are ideal for grilling season and can be served as an appetizer or a main dish.
Why You’ll Love This Recipe
- Bursting with Flavor: The teriyaki glaze adds a delightful mix of sweet and savory notes.
- Perfect for Grilling: These skewers are ideal for outdoor BBQs or indoor grill pans.
- Customizable: Easily adapt the recipe with different vegetables or proteins.
- Quick and Easy: Minimal prep and cook time make this recipe great for weeknight dinners.
- Crowd-Pleaser: A hit with both kids and adults alike!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Rice vinegar
- Cornstarch
- Wooden or metal skewers
Directions
- Prepare the Marinade: In a bowl, mix soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar.
- Marinate the Chicken: Cut chicken into bite-sized pieces and marinate for at least 30 minutes.
- Prepare the Skewers: Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water beforehand to prevent burning.
- Cook the Skewers: Grill the skewers over medium-high heat for about 10-12 minutes, turning occasionally, until fully cooked.
- Thicken the Sauce: While the skewers cook, transfer the marinade to a saucepan. Add cornstarch mixed with water and simmer until thickened. Brush the cooked skewers with the sauce.
- Serve: Garnish with sesame seeds and chopped green onions.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Marination Time: 30 minutes
Variations
- Protein Options: Swap chicken with shrimp, beef, or tofu.
- Vegetable Additions: Add bell peppers, zucchini, or pineapple chunks to the skewers.
- Spicy Twist: Add red pepper flakes or a splash of sriracha to the marinade.
- Low-Sodium: Use low-sodium soy sauce to reduce salt content.
- Gluten-Free: Opt for gluten-free soy sauce or tamari.
Storage/Reheating
- Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F until warmed through or microwave in 30-second intervals.
FAQs
How long should I marinate the chicken?
Ideally, marinate for at least 30 minutes, but for maximum flavor, marinate for 2-4 hours.
Can I use store-bought teriyaki sauce?
Yes, you can use store-bought sauce for convenience, but homemade tastes fresher and has no additives.
Can I make these skewers in the oven?
Absolutely. Bake the skewers at 400°F for 15-20 minutes, turning halfway through.
Do I need to soak wooden skewers?
Yes, soaking wooden skewers in water for 20-30 minutes prevents them from burning on the grill.
Can I freeze the marinated chicken?
Yes, freeze the chicken in the marinade for up to 3 months. Thaw before cooking.
What sides go well with teriyaki chicken skewers?
Serve with steamed rice, stir-fried vegetables, or a crisp green salad.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F.
Can I add vegetables to the skewers?
Yes, vegetables like bell peppers, onions, and mushrooms pair well with the chicken.
How do I prevent the chicken from sticking to the grill?
Brush the grill grates with oil before cooking to avoid sticking.
Can I make these ahead of time?
Yes, marinate the chicken and assemble the skewers a day in advance. Store them covered in the fridge until ready to cook.
Conclusion
Teriyaki Chicken Skewers are a simple yet flavorful dish that works for any occasion, from casual family dinners to summer cookouts. The sweet and savory glaze, tender chicken, and customizable options make this recipe a keeper. Try it today and enjoy a crowd-pleasing meal that’s sure to impress!
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Teriyaki Chicken Skewers
Description
Teriyaki Chicken Skewers are a delightful combination of tender chicken pieces marinated in a savory-sweet teriyaki sauce, grilled to perfection, and often paired with vegetables like bell peppers and pineapple. This dish offers a harmonious blend of flavors and is perfect for gatherings or a family meal.
Ingredients
For the Chicken Skewers:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces (optional)
- 1 green bell pepper, cut into 1-inch pieces (optional)
- 1 cup fresh pineapple chunks (optional)
- Skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
For the Teriyaki Marinade and Sauce:
- 1 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Marinade and Sauce:
- In a saucepan over medium heat, combine soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Once the saucepan mixture begins to simmer, slowly whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
- Remove from heat and let it cool completely.
- Marinate the Chicken:
- Place the chicken cubes in a large resealable plastic bag or a shallow dish.
- Pour half of the cooled teriyaki sauce over the chicken, ensuring all pieces are well coated. Reserve the remaining sauce for basting and serving.
- Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Assemble the Skewers:
- Preheat the grill to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, alternating with bell pepper pieces and pineapple chunks if using.
- Grill the Skewers:
- Lightly oil the grill grates to prevent sticking.
- Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes to ensure even cooking. Baste with some of the reserved teriyaki sauce during the last few minutes of grilling.
- Ensure the chicken is cooked through, with an internal temperature of 165°F (75°C).
- Serve:
- Transfer the skewers to a serving platter.
- Drizzle with any remaining warmed teriyaki sauce.
- Garnish with sesame seeds and chopped green onions if desired.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the sweetness of the sauce by varying the amount of brown sugar and honey to taste.
- These skewers pair well with steamed rice and a side of grilled vegetables.
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