If you’re looking for a bite-sized treat to satiate your craving for something savory, I’ve got you covered with these super easy grilled chicken teriyaki skewers.
Preparing the Chicken
I use boneless, skinless chicken breasts for this recipe because they’re leaner, but you can also use chicken thighs for a richer, more savory flavor.
To prepare your chicken, here’s what you need to do:
- Make the teriyaki marinade. The basic ingredients of this sauce are sake, mirin, and soy sauce. But for extra flavor, I add some garlic and brown sugar to the mix.
- Cut it into strips. Set your sauce aside and cut your chicken breasts (or thighs) into 1-inch wide strips. Then, toss them in a Ziplock bag with your marinade and leave them in the fridge to rest.
- Thread your chicken onto the stick. Lastly, thread the chicken onto your skewers, leaving enough space at the base for easy handling while grilling.
Grilling the Chicken
At this point, you’re halfway through the recipe. The next step is to grill your skewers, and it’s as easy as you can imagine.
- Warm up your grill. Get your grill nice and hot (around 350 to 375°F) before placing your skewers on top. Then, cook them for 15 to 20 minutes, flipping every 5 minutes.
- Baste your chicken. While they’re cooking, warm up your leftover teriyaki sauce and brush it over your skewers. Be sure to do this every 5 minutes.
- Serve. Once your chicken sticks are fully cooked through, take them off the grill and serve with a garnish of green onion and sesame seeds.
Serving Suggestions for a Simple & Quick Weeknight Meal
I usually enjoy snacking on these chicken skewers by themselves, but when I want a meal to fill me up, I like to pair these savory treats with healthy sides, such as…
- Creamy coleslaw with Japanese mayo: Since the teriyaki is already rich and flavorful, a light and mild side dish like this works wonders to balance out the taste.
- Garlic butter grilled broccoli: This veggie side dish is nutty, smoky, and loaded with garlic, making it a perfect pairing for teriyaki chicken.
- White rice with furikake: If you don’t feel like cooking or prepping any side dishes, you can simply scoop a cup of white rice and sprinkle some furikake on top.
Grilled Chicken Teriyaki Skewers
These teriyaki chicken skewers are marinated in a sweet and tangy mixture and then grilled to perfection to satisfy all your savory cravings.
Ingredients
- 1 pound of boneless, skinless chicken breasts (cut into 1-inch wide slices)
To make the teriyaki sauce:
- 1 cup of tamari (or soy sauce)
- ¼ cup of brown sugar
- 2 tablespoons of mirin (you can also use regular rice wine vinegar as a substitute)
- 2 tablespoons of sake
- 1 teaspoon of ginger (ground)
- 1 clove of minced garlic (or 2 teaspoons of garlic powder)
- 1 teaspoon of onion powder
- 4 tablespoons of water
- 2 tablespoons of cornstarch (to make your sauce thick and sticky)
- Sesame seeds (optional — for garnish)
- Sliced green onions (optional — for garnish)
Essential equipment:
- 10 to 12 skewers (metal or wooden)
- Ziplock bags
- Basting brush
- Meat thermometer
Instructions
- Prepare your marinade. Get a bowl and whisk together all your sauce ingredients. Reserve about ¾ cup for basting later on.
- Marinate your chicken. Place your sliced chicken strips in a Ziplock bag and pour in your marinade. Seal it nice and tight, then refrigerate it for about 30 minutes.
- Skewer your chicken strips. Take your chicken strips out of the fridge and wipe away the excess marinade. Thread them onto your sticks and arrange them on a baking sheet for easy clean-up.
- Grill your chicken. Turn your grill up to about 350 to 375°F before placing your skewers on top. Cook them for 15 minutes, flipping every 5 minutes.
- Baste your skewers. Get your reserved marinade and warm it up in the microwave or on the stove. Using a basting brush, coat the chicken after every flip.
- Remove your chicken from the heat. You’ll know your chicken is done when the internal temperature reaches about 165°F.
- Finish it off. Garnish with a sprinkle of sesame seeds and green onions, then serve with the side dish of your choice.
Notes
Image credit to @terryandyaki.
Featured image credit to @co2x5_homecooking.
