Name: Easy Teriyaki Beef Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: Approx. 6-8 servings
Ingredients: 3 lbs boneless skinless beef (cubed for skewers); 1 cup soy sauce; 3/4 cup packed light brown sugar; 2 tablespoons rice vinegar; 2 tablespoons cornstarch; 1 teaspoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 teaspoon grated fresh garlic; 1 teaspoon sesame seeds, plus more for garnish; 1/2 teaspoon black pepper; Fresh green onions, thinly sliced, for garnish; Wooden or metal skewers

Teriyaki Chicken Skewers are more than just a meal; they’re an instant sunshine-drenched getaway on a plate. Who can resist the allure of tender, juicy chicken pieces marinated in that irresistible sweet and savory teriyaki glaze, then grilled to smoky perfection? It’s a flavor combination that has captivated taste buds worldwide, making them a perennial favorite at barbecues, picnics, and weeknight dinners alike. What truly sets these Teriyaki Chicken Skewers apart is the delicate dance of ingredients – the umami depth of soy sauce, the subtle sweetness of non-alcoholic mirin and brown sugar, a hint of gin extractger’s warmth, and the punch of garlic, all melding together to create a flavor profile that’s both comforting and exciting. They’re incredibly versatile, perfect for a quick appetizer or a satisfying main course, and the act of skewering and grilling adds a wonderfully rustic charm. Get ready to unlock the secrets to making your own incredibly delicious and crowd-pleasing Teriyaki Chicken Skewers right at home!

Ingredients:

3 lbs boneless, skinless chicken thighs, cut into approximately 1-inch pieces
1 cup soy sauce
3/4 cup packed light brown sugar
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil
1 teaspoon grated fresh gin extractger
1 teaspoon grated fresh garlic
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon black pepper
Fresh green onions, thinly sliced, for garnish
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)

Marinating the Chicken

Step 1: Prepare the Marinade Base

First, let’s get our flavor-packed marinade ready. In a medium-sized bowl, combine the soy sauce, packed light brown sugar, and rice vinegar. Whisk these ingredients together until the brown sugar is mostly dissolved. This forms the sweet and tangy foundation of our teriyaki sauce. The brown sugar not only adds sweetness but also helps to tenderize the chicken and create a beautiful glaze as it cooks. The rice vinegar brings a subtle acidity that balances the sweetness and adds a bright note.

Step 2: Incorporate Aromatics and Thickeners

Next, we’ll add the aromatics and the secret to a perfectly thickened teriyaki sauce. To the soy sauce mixture, add the grategin extractresh ginger and grated fresh garlic. These ingredients will infuse the marinade with their pungent, aromatic flavors, which are classic in teriyaki. Now, in a small separate bowl, whisk together the cornstarch with about 2 tablespoons of water until it forms a smooth slurry. This is crucial for achieving that signature thick and glossy teriyaki glaze. Add this cornstarch slurry to the main marinade bowl along with the toasted sesame oil, 1 teaspoon of sesame seeds, and the black pepper. Whisk everything vigorously until well combined and smooth. You want to ensure there are no lumps of cornstarch.

Step 3: Marinate the Chicken

Now it’s time to let the chicken soak up all this deliciousness. Place your cut chicken thigh pieces into a large zip-top bag or a non-reactive container. Pour the prepared teriyaki marinade over the chicken. Ensure that every piece of chicken is thoroughly coated. Gently massage the bag or stir the chicken in the container to distribute the marinade evenly. Seal the bag or cover the container tightly. Place the marinating chicken in the refrigerator for at least 2 hours, or ideally, for 4 to 6 hours. For the most intense flavor, you can even marinate it overnight. The longer the chicken marinates, the more deeply the flavors will penetrate, resulting in incredibly delicious teriyaki chicken skewers.

Assembling and Cooking the Skewers

Step 4: Assemble the Skewers and Prepare for Grilling/Broiling

Once your chicken has had ample time to marinate, it’s time to assemble the skewers. If you’re using wooden skewers, ensure they’ve been soaking for at least 30 minutes to prevent them from igniting over the heat. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking. Don’t pack them too tightly, as this can lead to uneven cooking. You should aim for about 4-5 pieces of chicken per skewer, depending on the size of your skewers and chicken pieces. Once assembled, you can either grill or broil these skewers. For grilling, preheat your grill to medium-high heat. For broiling, preheat your oven broiler and position an oven rack about 4-6 inches from the heat source. Line a baking sheet with foil for easier cleanup if broiling.

Step 5: Cook the Teriyaki Chicken Skewers to Perfection

Now for the exciting part – cooking! Place the assembled chicken skewers onto the preheated grill grates or onto the prepared baking sheet under the broiler. Cook the skewers for approximately 8-12 minutes, turning them every 2-3 minutes. You want to achieve a beautiful char on the outside and ensure the chicken is cooked through. During the cooking process, you can brush the skewers with any leftover marinade (ensure it has been brought to a boil first if it was in contact with raw chicken) for an extra layer of flavor and gloss. The chicken is done when it’s no longer pink in the center and the juices run clear. The internal temperature should reach 165°F (74°C). Be mindful that the sugar in the marinade can cause them to brown quickly, so keep an eye on them to prevent burning.

Step 6: Finishing Touches and Serving

Once your teriyaki chicken skewers are perfectly cooked and slightly charred, remove them from the heat. Let them rest for a minute or two before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. To serve, arrange the skewers on a platter. Sprinkle them generously with the remaining toasted sesame seeds and the thinly sliced fresh green onions. The vibrant green of the onions provides a fresh contrast to the rich teriyaki glaze and adds a subtle oniony bite. These Teriyaki Chicken Skewers are fantastic served with steamed rice, a fresh salad, or your favorite grilled vegetables for a complete and satisfying meal. Enjoy the irresistible sweet, savory, and slightly tangy flavors of these homemade skewers!

Conclusion:

I hope you’ve enjoyed learning how to make these absolutely delicious Teriyaki Chicken Skewers! This recipe is a fantastic way to bring a burst of sweet and savory flavor to any meal, whether it’s a weeknight dinner or a summer barbecue. The tender marinated chicken, kissed by the grill (or your oven!), is truly irresistible. We’ve covered everything from selecting the best chicken thighs to achieving that perfect sticky glaze. Don’t be afraid to get creative with your cooking methods and presentation!

These Teriyaki Chicken Skewers are incredibly versatile when it comes to serving. They pair wonderfully with fluffy steamed rice, a crisp Asian-inspired slaw, or even a simple side of grilled vegetables like bell peppers and onions. For a more substantial meal, consider serving them alongside a noodle dish or as part of a larger appetizer spread.

Feel free to experiment with variations! You can swap chicken for firm tofu or even shrimp for a different protein. Consider adding a pinch of red pepper flakes to the marinade for a touch of heat, or incorporating pineapple chunks onto the skewers for a tropical twist. The possibilities are endless, and I encourage you to make these Teriyaki Chicken Skewers your own. Happy cooking!

Frequently Asked Questions:

Can I make Teriyaki Chicken Skewers ahead of time?

Yes, you can! The chicken can be marinated for up to 4 hours in advance. You can also grill or bake the skewers ahead of time and reheat them gently in the oven or on the grill. For best results, try to serve them soon after cooking to enjoy the freshest flavor and texture.

What is the best way to prevent Teriyaki Chicken Skewers from sticking to the grill?

Ensuring your grill grates are clean and well-oiled is crucial. You can also soak wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from burning. If you’re using metal skewers, they typically don’t require pre-soaking. Grilling over medium-high heat, rather than high heat, can also help prevent sticking and burning.