These Easy Epic Teriyaki Chicken Skewers are packed with flavor and super fun to eat! Juicy chicken is grilled to perfection and coated in a sweet and tangy teriyaki sauce.
Perfect for a quick meal or a tasty party snack, these skewers are a hit with everyone! Serve them with rice or salad, and you’ll be everyone’s favorite chef in no time! 🍗✨
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my go-to for this recipe because they stay juicy. If you prefer, you can use chicken breasts, but they may be a bit drier. For a different protein, try using shrimp or firm tofu.
Mirin: This adds sweetness to the sauce. If you can’t find mirin, you can easily substitute it with dry sherry or sake. If you want to keep it alcohol-free, try white grape juice mixed with a bit of rice vinegar for that sweet tang.
Honey: Honey gives the sauce its sweetness, but brown sugar works well too! I often use brown sugar for a richer flavor. If you’re looking for a sugar-free option, try using stevia or a sugar substitute that measures cup-for-cup.
Cornstarch: This is used for thickening the sauce. If you’re avoiding cornstarch, you can use arrowroot powder or tapioca starch as an alternative. Just mix it with water in the same way!
How Do I Make the Teriyaki Sauce Thicker?
One of the most important steps is to thicken your teriyaki sauce for that perfect glaze! Here’s how to do it:
- Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a saucepan and heat until it simmers.
- Once simmering, add the cornstarch slurry while whisking continuously. This helps to prevent lumps.
- Cook for a few more minutes until the sauce has thickened and become glossy. If it’s too thick, simply add a splash of water to loosen it.
- Remember, the sauce will continue to thicken slightly as it cools, so don’t overdo it!
The thick sauce will nicely coat the chicken and create that delicious sticky glaze everyone loves!
Easy Epic Teriyaki Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 10-12 wooden or metal skewers (if wooden, soak in water for 30 minutes)
For the Teriyaki Sauce:
- ⅓ cup soy sauce (low sodium preferred)
- ¼ cup mirin (Japanese sweet rice wine) or substitute with dry sherry or sake
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening sauce)
- 1 tablespoon toasted sesame oil
For Garnish:
- Sesame seeds
- 2-3 green onions, thinly sliced
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes making the teriyaki sauce and prepping the chicken, followed by about 15 minutes grilling the skewers. Add a few minutes for garnishing, and you’ll have a delicious meal!
Step-by-Step Instructions:
1. Preparing the Teriyaki Sauce:
In a small saucepan, mix together the soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Place the saucepan over medium heat and bring it to a gentle boil while stirring occasionally.
2. Thickening the Sauce:
Once the mixture starts boiling, reduce the heat to low and let it simmer for about 5 minutes. Then, add the cornstarch slurry to the sauce, whisking continuously until it thickens to a glossy, syrupy consistency. When thickened, remove from heat and stir in the toasted sesame oil. Set the sauce aside to cool a bit.
3. Preparing the Chicken Skewers:
Take your soaked wooden skewers and thread the chicken pieces onto them, leaving a little space between each piece for even cooking. Make sure not to overcrowd the skewers!
4. Grilling the Skewers:
Preheat your grill, grill pan, or broiler to medium-high heat. Once hot, brush some of the prepared teriyaki sauce onto the chicken skewers, while reserving most of the sauce for glazing later. Place the skewers on the grill.
5. Cooking to Perfection:
Grill the skewers for about 3-4 minutes on each side, turning occasionally, until the chicken is fully cooked and has a nice char. In the last minute of cooking, brush more teriyaki sauce onto the skewers to create a sticky glaze.
6. Finishing Touches:
Once done, remove the skewers from the grill and let them rest for a few minutes. This helps keep the chicken juicy!
7. Garnishing and Serving:
Before serving, sprinkle sesame seeds and sliced green onions over the skewers for garnish. Serve your delicious teriyaki chicken skewers with any extra teriyaki sauce on the side for dipping.
Enjoy your juicy, flavorful Easy Epic Teriyaki Chicken Skewers! They’re sure to be a hit at any dinner or gathering!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can absolutely use boneless, skinless chicken breasts! Just keep in mind that chicken breasts can be drier than thighs, so be careful not to overcook them. Aim for an internal temperature of 165°F (75°C) for safe consumption.
What If I Don’t Have Mirin?
If you don’t have mirin on hand, you can substitute it with dry sherry or sake. If you prefer an alcohol-free option, mix white grape juice with a bit of rice vinegar to replicate the sweet-tangy flavor.
How Should I Store Leftover Skewers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm them up in a skillet over low heat. You can add a splash of water or teriyaki sauce to keep them moist.
Can I Prepare the Sauce in Advance?
Absolutely! You can make the teriyaki sauce ahead of time and store it in the fridge for up to a week. Just reheat it gently on the stove before using it on the skewers for an extra burst of flavor!