These Teriyaki Chicken Skewers are a tasty treat! Tender pieces of chicken are marinated in a sweet and tangy teriyaki sauce, making each bite burst with flavor.
Grilling these skewers is a breeze, and they’re perfect for summer barbecues or a fun dinner. I love serving them with rice and veggies—yum! 🍚🥦
Key Ingredients & Substitutions
Chicken Breast: I recommend using boneless, skinless chicken breasts for this recipe because they cook evenly and stay moist. If you prefer, you can swap in chicken thighs for more flavor and tenderness.
Soy Sauce: Low-sodium soy sauce is a great option if you want to control the saltiness. Alternatively, you can use tamari for a gluten-free version.
Brown Sugar: This adds sweetness and depth to the sauce. If you’re out, you can substitute with honey, maple syrup, or even coconut sugar for a healthier option.
Mirin: If you don’t have mirin, rice vinegar is a good substitute, but you might want to add a little extra sugar to balance the acidity. Apple cider vinegar also works in a pinch.
Sesame Oil: For a nutty flavor, use toasted sesame oil. If you can’t find it, try using another oil like peanut oil, but the taste will be different.
How Can I Achieve Perfectly Grilled Chicken Skewers?
Grilling chicken skewers can be tricky, but with these tips, you’ll nail it every time. First, ensuring your chicken is marinated properly is key to adding flavor.
- Marinate for at least 30 minutes; longer up to 2 hours deepens the taste.
- Soaking wooden skewers prevents burning and helps them hold up on the grill.
- Grill on medium-high heat, turning them half-way through, for 5-7 minutes per side ensures they cook evenly.
- Brush with reserved marinade while grilling to keep them moist and add flavor.
- Adding a cornstarch slurry thickens the marinade further if you prefer more sauce; just stir it until bubbly.
How to Make Teriyaki Chicken Skewers
Ingredients You’ll Need:
For the Marinade:
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin (or rice vinegar)
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Optional Thickening:
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional, for cornstarch slurry)
For Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- Skewers (wooden or metal)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 30 minutes to marinate the chicken. If you let it marinate for up to 2 hours, it will deepen the flavor even more. Grilling will take around 10-14 minutes. So, plan for about an hour total if you include marinating time!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the soy sauce, brown sugar, mirin, sesame oil, minced garlic, and grated ginger. Whisk everything together until the sugar has dissolved completely. This sweet and savory mixture is the heart of your Teriyaki flavor!
2. Marinate the Chicken:
Take about 1/4 cup of the marinade and set it aside for later; this will be used for basting while grilling. Now, pour the remaining marinade over the chicken pieces and mix well until they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Prepare the Skewers:
If you’re using wooden skewers, soak them in water for at least 30 minutes to help prevent them from burning on the grill. While they soak, you can preheat the grill to medium-high heat or set up a grill pan on your stove.
4. Assemble the Skewers:
Once the chicken is marinated and your grill is ready, thread the marinated chicken pieces onto the skewers. Make sure to leave a little space between each piece for even cooking.
5. Grill the Skewers:
Place the skewers on the preheated grill. Cook them for about 5-7 minutes on each side, brushing them with the reserved marinade as they cook. You want to ensure the chicken is cooked through and has those lovely grill marks. If you like, you can make a slurry with the cornstarch and water to thicken the marinade; just cook it in a saucepan until it’s bubbly before pouring it over the skewers.
6. Finish and Serve:
After grilling, carefully remove the skewers from the grill. Sprinkle the skewers with sesame seeds and slice green onions for a fresh garnish. Serve them hot with the extra sauce on the side for dipping. Enjoy every delicious bite of your Teriyaki Chicken Skewers!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs are a great alternative as they tend to be juicier and more flavorful. Just cut them into similar bite-sized pieces and follow the same marinating and grilling instructions!
What Can I Substitute for Mirin?
If you don’t have mirin on hand, you can use rice vinegar mixed with a bit of sugar (1 tablespoon of sugar per 1/4 cup of vinegar works well). Alternatively, you could use apple cider vinegar for a different but tasty flavor.
How Do I Store Leftover Skewers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, you can reheat the skewers in a microwave or on the grill for a few minutes until warmed through.
Can I Make This Recipe in the Oven Instead of Grilling?
Yes, you can! Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until the chicken is cooked through and slightly caramelized. Brush with the reserved marinade for extra flavor!
