Teriyaki Chicken Skewers

Delicious and easy teriyaki chicken skewers, perfect for a quick family meal with a sticky sauce that brings bold flavors.

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Prep Time 30

Cook Time 8

Total Time 38

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound chicken breast, cut into cubes Cut even pieces so they cook at the same rate.
1/4 cup soy sauce Use low sodium if you are watching salt.
1/4 cup brown sugar Light or dark brown sugar both work. Dark gives a deeper molasses note.
2 tablespoons rice vinegar If you do not have rice vinegar, lemon juice can work in a pinch.
2 tablespoons sesame oil Toasted sesame oil adds a nutty finish.
2 cloves garlic, minced Fresh garlic is best.
1 teaspoon ground ginger For more freshness, swap with 1 tablespoon grated fresh ginger.
Skewers wooden or metal If using wooden skewers, soak them in water for 20 minutes to prevent burning.
sesame seeds for garnish Toast them in a dry pan for a minute to boost the aroma.
chopped green onions for garnish Slice thinly on an angle for the best presentation.

Method

Preparation

In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the marinade. Whisk until the sugar dissolves and the sauce looks glossy.
Add the chicken cubes and marinate for at least 30 minutes, preferably overnight in the refrigerator.
Preheat the grill to medium-high heat.
Thread the marinated chicken onto skewers, threading tightly but not squashed.

Cooking

Grill the skewers for about 6-8 minutes, turning occasionally, until the chicken is cooked through.
Brush with additional teriyaki sauce during grilling if desired.

Serving

Remove from the grill, garnish with sesame seeds and chopped green onions, and serve hot.

Notes

Serve family-style on a large platter with rice and garnishes. Store leftovers in an airtight container for up to 3 days or in the freezer for up to 2 months.