Grilled Chicken Teriyaki Skewers
If you’re anything like me, you know that “grilled chicken teriyaki skewers” isn’t just a dish; it’s a mouthwatering adventure on a stick. We’re talking about succulent cubes of chicken thigh, each piece soaked in a homemade teriyaki marinade that’s the perfect balance of sweet, savory, and a hint of tang.
Imagine those little morsels getting that gorgeous char on the grill, their edges caramelized to perfection with a glaze that’s sticky, glossy, and packed with the kind of flavor that has you closing your eyes to savor every bite.
Keep your forks in the drawer, folks – we’re going skewer-style for the ultimate hand-held treat that’s sure to be the MVP of your next backyard bash! Who can turn down chicken on a stick!?
Why You’ll Love This Recipe
Alright, let’s get into why you’re going to fall head over heels for this recipe. First off, it’s ridiculously easy to make. You mix, marinate, skewer, and grill. That’s it. No culinary degree required. Plus, you’re working with chicken thighs here – they’re forgiving, full of flavor, and practically impossible to dry out. We’re talking juicy bites every time.
The marinade? Oh, it’s not just a marinade, it’s liquid gold. Made from pantry staples like soy sauce, honey, and brown sugar, along with fresh kicks from minced garlic and ginger, it doubles as your basting glaze, giving you that double-whammy of flavor infusion. The result is a sweet, glossy finish that will have you licking your fingers and maybe even your plate (no judgment here).
And let’s not forget the overnight soak. This isn’t just a flavor fling; it’s a committed relationship between the chicken and that umami-packed marinade. While you’re off in dreamland, those thighs are absorbing all the goodness, ensuring every skewer is loaded with taste.
To top it all off, the sprinkle of fresh green onions adds a pop of texture and a burst of color that will make your taste buds dance. You’ll love how something so simple can be so spectacular.
Ingredients
Scouting for ingredients shouldn’t feel like a treasure hunt, and guess what? For these killer grilled chicken teriyaki skewers, every single item on the list is a breeze to find. You’ll probably spot most of them hanging out in your pantry or chilling in your fridge already.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
And even if you don’t, a quick dash to your local grocery store will have you geared up and ready to marinate in no time. Here’s what you’ll need to bring the magic together and why each player is key in this culinary symphony:
For the Chicken:
- Chicken Thighs (cut into 1-inch cubes): The star of the show. Chicken thighs stay moist and tender on the grill, promising a juicy bite every time. We used boneless skinless chicken thighs.
For the Marinade & Basting Glaze:
- Water: The base of your marinade, ensuring everything mixes well without overpowering the flavors.
- Cornstarch: A little bit goes a long way to thicken the marinade, giving it that clingy texture that’ll stick to your chicken like a best friend.
- Brown Sugar: It’s all about that molasses-kissed sweetness that caramelizes beautifully for a char that’s out of this world.
- Soy Sauce: Salty and robust, soy sauce is the umami backbone of your marinade. Low sodium soy sauce is fine if you’re worried about it.
- Minced Garlic and Ginger: This dynamic duo brings a zesty, spicy warmth that’s the secret behind that crave-worthy depth of flavor. Use fresh ginger and fresh garlic!
- Rice Vinegar: A splash adds a tangy zing that cuts through the sweetness and balances the dish. Also known as rice wine vinegar.
- Honey: For that sticky sweetness that will caramelize on the grill, giving you those tempting, glossy skewers.
- Sesame Oil: It’s nutty, it’s rich, and it’s going to carry all those flavors into every nook and cranny of the chicken.
For the Garnish:
- Chopped Green Onion: The sharp, fresh bite gives a color pop and a zesty edge that’ll make all the other flavors sing.
- Sesame Seeds: (optional) Adds a subtle crunch and a nutty finish that’s as pleasing to the eyes as it is to the palate.
So, get your shopping list ready, and let’s turn these everyday ingredients into something extraordinary!
How To Make Grilled Chicken Teriyaki Skewers
Embarking on your Grilled Chicken Teriyaki Skewers journey begins with the simple task of preparing the chicken.
Ditch the takeout menus because these Grilled Chicken Teriyaki Skewers bring all the flavor of your favorite Asian eatery right to your backyard! With their easy prep and even simpler grilling method, you’ll be whipping up a gourmet feast in no time.
Get ready for a delicious homemade twist on a classic that’s guaranteed to make your regular takeout spot (take that, Panda Express) a thing of the past. And that homemade teriyaki sauce is worth bottling!
Tips
A Small Side Of Flavor: Hold back a couple of tablespoons of the reserved marinade for those who want a little extra tasty goodness in dipping form!
Marinate with Patience: The longer the chicken bathes in the teriyaki marinade, the more intense and deep the flavors will be. If you can, give the marinade a full night to do its work. This slow merge of savory, sweet, and aromatic ingredients into the chicken ensures that every bite is packed with that classic teriyaki taste.
Control the Heat: Managing your grill temperature is key. You want to cook the chicken through without burning the sweet marinade. A medium heat allows the chicken to cook evenly and gives you those perfect grill marks without charring the sugars too quickly. If you’re using a charcoal grill, remember to set up a cooler zone where you can move skewers that cook faster than others.
Keep the Baste Coming: Regular basting with the reserved marinade will not only boost the flavor but also provide a sticky, caramelized exterior that’s utterly irresistible. However, to avoid any cross-contamination, make sure to stop basting a few minutes before the chicken is fully cooked, as the basting brush has been in contact with raw chicken juices. This ensures you’re serving up skewers that are as safe as they are scrumptious.
With these tips in hand, you’re well on your way to mastering the art of the perfect teriyaki skewer. Happy grilling!
Variations
Tropical Teriyaki Skewers: Swap out the water in your marinade for fresh pineapple juice to infuse a tropical sweetness and a bit of tang that compliments the savory notes of the soy and the richness of the chicken. The enzymes in the pineapple juice also act as tenderizers, ensuring your chicken is exceptionally tender. This variation is like a mini Hawaiian vacation on a skewer.
Spicy Sriracha Teriyaki Skewers: For those who like a little heat with their sweet, adding a generous squirt of Sriracha sauce to the marinade will provide a spicy kick. Start with a teaspoon or two, depending on your heat tolerance, and increase if you dare. The Sriracha not only brings heat but also adds a complex layer of flavors that will make your taste buds sing.
Ginger-Sesame Teriyaki Skewers: Enhance the ginger profile in your teriyaki marinade by adding extra freshly grated ginger, and introduce a handful of sesame seeds directly into the mix. The warmth and spice of the ginger will be more pronounced, and the sesame seeds will toast beautifully as the chicken grills, giving a nutty, crunchy texture to each bite.
Each of these variations can add an exciting twist to your grilled skewers, making them a new favorite every time you fire up the grill.
FAQ’s
Absolutely! Chicken breast can be a leaner alternative to thighs, though they tend to be less moist. Just keep a close eye on the grill as breasts cook faster and can dry out if overcooked. You may want to shorten the marinating time as well since chicken breast can take on flavors more quickly.
If rice wine vinegar isn’t available, a good substitute would be apple cider vinegar or even a light white wine vinegar. The goal is to have a bit of acidity to balance the sweetness, so any mild vinegar should do the trick. Just be cautious with stronger vinegars like balsamic, which can overpower the other flavors.
To prevent your skewers from turning into charcoal, soak them in water for at least 30 minutes before threading the chicken onto them. This helps to hydrate the wood, reducing the risk of burning. For a little extra insurance, you can wrap the exposed ends of the skewers with aluminum foil to shield them from the flames.
More Delicious Asian-Inspired Recipes
Grilled Chicken Teriyaki Skewers
Ingredients
- 2 lbs Chicken Thighs cut into 1-inch cubes
- 1 cup Water
- 2 tbsp Cornstarch
- 1/3 cup Brown Sugar
- 1/3 cup Soy Sauce
- 1 tsp Minced Garlic
- 2 tsp Minced Ginger
- 1 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 tsp Sesame Oil
Garnish (optional)
- Chopped Green Onion for garnish
- Sesame Seeds for garnish
Instructions
- Cut chicken thighs into 1-inch cubes, discarding large pieces of fat.2 lbs Chicken Thighs
- In a bowl, combine cornstarch and water; whisk until smooth.1 cup Water, 2 tbsp Cornstarch
- Add brown sugar, soy sauce, minced garlic, ginger, rice vinegar, honey, and sesame oil to the bowl. Whisk to combine.1/3 cup Brown Sugar, 1/3 cup Soy Sauce, 1 tsp Minced Garlic, 2 tsp Minced Ginger, 1 tbsp Rice Vinegar, 1 tbsp Honey, 1 tsp Sesame Oil
- Heat the marinade over medium heat until it slightly thickens. Let it cool to room temperature.
- Divide the marinade in half. Use one half for marinating the chicken and the other half for basting.
- Marinate the chicken in a sealed container or zip lock bag with half of the marinade. Refrigerate for at least 4 hours, preferably overnight.
- Soak skewers in water a few hours before grilling.
- Thread the marinated chicken onto the skewers.
- Preheat the grill to medium heat. Grill the skewers, turning often.
- Once the chicken starts to brown, baste with the reserved marinade every 5 minutes.
- Grill until chicken reaches an internal temperature of 165°F.
- Garnish with chopped green onion before serving.Chopped Green Onion