Let’s be real: takeout teriyaki is often sad, soggy, and swimming in sugar water. Not this one.
These teriyaki chicken skewers are sticky, smoky, and downright addictive. The secret? A quick homemade glaze that clings to every chunk of juicy chicken. Fire up the grill (or a pan), soak some skewers, and get ready for your new weeknight obsession.
Ingredients
Makes 6-8 skewers (serves 3-4).
- 1.5 lbs (680g) boneless chicken thighs (or breasts)
- ½ cup soy sauce (low sodium recommended)
- ¼ cup water
- ¼ cup brown sugar
- 2 tablespoons mirin (or honey)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- Green onions and sesame seeds for garnish
Step-by-Step Instructions
Step 1: Skewer the Chicken
- Cut chicken into 1-inch chunks.
- Thread onto soaked wooden skewers (or metal ones). Don’t overcrowd.
Step 2: Make the Sauce
- In a saucepan, combine soy sauce, water, brown sugar, mirin, garlic, and ginger.
- Simmer for 3 minutes.
- Add cornstarch slurry and stir until thick (about 1 minute). Set half aside for dipping.
Step 3: Grill and Glaze
- Preheat grill or grill pan to medium-high heat.
- Grill skewers for 4-5 minutes per side, brushing with sauce frequently.
Step 4: Garnish and Serve
- Remove from heat. Brush with remaining sauce.
- Sprinkle with green onions and sesame seeds.
- Serve with rice or steamed veggies.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 6-8 skewers
Difficulty: Easy
Storage Notes
- Fridge: Leftover skewers keep for 3 days. Remove from sticks first.
- Reheat: Skillet or air fryer works best. Microwave makes them sad.
- Make ahead: Prep and skewer chicken up to 24 hours in advance. Keep covered in the fridge.
- Sauce: Extra teriyaki sauce keeps in the fridge for 2 weeks.
