TERIYAKI CHICKEN SKEWERS

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Teriyaki Chicken Skewers – The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds and fresh chopped green onions over steamed rice.

This formula calls for boneless skinless chicken thighs (or bosoms if that is all you have) marinated a teriyaki sauce in the ice chest for a couple of hours. After they are finished marinating in those delightful teriyaki flavors, they are cooked on the flame broil for a very scrumptious grilled Asian meal.Serve these very simple teriyaki barbecued chicken sticks with steamed rice, veggies and that’s only the tip of the iceberg. We served our own with steamed white rice and a new cucumber salad – it was fabulous! I will interface a portion of my #1 side dishes to present with this formula for you underneath.

Marinating the chicken in teriyaki sauce bolts the kinds of the teriyaki into the chicken. Cooking them on the flame broil gives them the most heavenly flame broiled flavors from the grill!

The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds, fresh chopped green onions over steamed rice.

INGREDIENTS  

  • 2 lbs. chicken thighs (or breasts) cut into 1″ cubes

Teriyaki Sauce/Marinade:

  • 2 tbsp cornstarch
  • 1 cup water
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 cloves garlic minced
  • 1 tbsp rice vine vinegar
  • 1/2 tbsp fresh ginger minced
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 8 skewers

Optional Topping:

  • sesame seed
  • chopped green onion

INSTRUCTIONS 

  • First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
  • Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
  • When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.
  • Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
  • Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds(optional).