Teriyaki Chicken Skewers – The most delectable marinated teriyaki chicken, grilled to perfection and topped with a delectable teriyaki sauce Serve over steamed rice with a scattering of sesame seeds and fresh sliced green onions. This recipe calls for boneless, skinless chicken thighs (or breasts if that’s all you’ve got) marinated in teriyaki sauce for a few hours in the fridge. They are grilled on the grill after marinating in those wonderful teriyaki flavors for a super tasty barbecued Asian dinner.
Who doesn’t like teriyaki chicken? This Japanese dish is well-known across the world for its distinct flavors, which pair well with a variety of proteins like chicken, pork, beef, and more. Today I’d like to share a recipe for teriyaki chicken skewers cooked on a grill pan. Unlike regular teriyaki sauce, which contains ingredients like soy sauce and sugar, this recipe uses a paleo-friendly, flavor-packed homemade teriyaki sauce.
Table of Contents
Teriyaki Chicken Skewers:
Spring finally decided to make an appearance here this week, and we couldn’t wait to get out of hibernation. Spring in Utah can be particularly challenging. You get a brief glimpse of warmth and sun before it begins to snow. But it was sunny and pleasant for an entire week last week! It was so nice that we had to turn on the air conditioner.
We spend as much time outside as possible when the sun shines, and we especially enjoy throwing something delicious on the grill. My homemade Hawaiian teriyaki sauce is out of this world. I’ve never tasted anything so delicious, and my family always raves about it. It’s a tried-and-true recipe in our house, and it really took these Hawaiian Teriyaki Chicken Skewers to the next level!
I enjoy grilling skewers and wanted to pair this delicious chicken with colorful peppers, red onions, and pineapple. I adore grilled peppers and pineapple, so you can imagine how quickly this became a favorite of mine!
What exactly is a skewer?
A skewer is a thin metal or wood stick that is used to connect food items. As in “chicken skewers,” the term can be used as a metonym to refer to the whole food item served on a skewer. Skewers are used to grill or roast meats and fish, as well as for other culinary purposes.
Ingredients:
- Boneless and skinless chicken thighs/breasts In this recipe, I recommend using chicken thighs, but you can also use chicken breasts.
- Water – This is used to make teriyaki sauce.
- Kikkoman low sodium soy sauce is my personal favorite.
- Cornstarch – This aids in the creation of a nice glazed teriyaki sauce.
- Garlic Cloves – For this recipe, use fresh garlic cloves.
- I used fresh ginger, but you can use ground ginger instead. Simply use half the amount.
- Brown sugar – Both light and dark brown sugar work well.
- Honey
- Sesame Oil – The best sesame oil is pure sesame oil of high quality.
- Rice Vinegar – If you don’t have rice vinegar, you can substitute white wine vinegar.
- Skewers – Soaking your skewers in water before grilling will help prevent them from burning!
- Onion Green (optional topping)
- The Sesame Seed (optional topping)
How To Make Teriyaki Chicken Skewers?
- Make the sauce first: In a small bowl, combine cornstarch and water. Combine the remaining ingredients in a medium saucepan with the cornstarch/water mixture. Bring sauce to a simmer, stirring frequently. Cook until the sauce thickens slightly. The sauce will be a dark brown color. Remove from heat once the sauce has thickened and allow to cool completely. (Place in the fridge to expedite the process)
- Place the cubed chicken in a large ziplock bag once the sauce has completely cooled. Half of the sauce should be poured over the chicken and gently shaken to coat. Allow the chicken to marinate in the refrigerator for at least 30 minutes. Set aside any remaining sauce for later use.
- When the chicken has finished marinating, thread it onto skewers and heat the grill to medium.
- Place skewers on a lightly oiled grill once the grill is hot. Turn the skewers every 3-4 minutes for 20-30 minutes, or until the chicken is cooked through (internal temperature 165 degrees). Baste with the remaining teriyaki sauce during the last few turns.
- Remove the skewers from the grill and top with chopped green onion and sesame seeds (optional)
Tips And Tricks:
- This recipe works best with chicken thighs. Furthermore, steak will complement these flavors.
- If you’re using an outdoor gas or charcoal grill, soak the wooden skewers in water for about 30 minutes. This will prevent the skewers from burning. Skewers made of metal can also be used.
- You can use dried seasonings for this, but I prefer to use the bottled pastes found in the produce section. They are so simple to use and provide such a fresh flavor. To replace fresh seasonings, use one teaspoon of dried herbs for every three teaspoons of fresh.
How to make Teriyaki Sauce?
Teriyaki Chicken was all the rage on Pinterest around the same time last year. Teriyaki recipes could be found all over Pinterest. The Teriyaki Sauce recipe appeared to be simple and quick. But after doing some more research, I discovered that real authentic Teriyaki Sauce requires two key ingredients: Mirin and Sake. These are two popular Japanese ingredients used to make authentic Teriyaki Sauce. It contributes to the dish’s authentic Umami flavor.
Teriyaki Sauce is made up of just three ingredients: soy sauce, mirin, and sake. You can also add other ingredients to the base sauce, such as honey or brown sugar, garlic, and ginger.
If you don’t have Mirin, don’t worry; I’ve included a substitute in the recipe note.
I used Soy Sauce, Rice Wine Vinegar, Chinese Cooking Wine (instead of Sake), Garlic, and Honey in this Grilled Teriyaki Chicken recipe. The sauce was sweet, salty, and just right.
How Long Do Skewers Soak in Water?
Although 30 minutes is the bare minimum, it’s better to prepare ahead of time and soak your bamboo skewers in water overnight. The skewers take a long time to soak up the water, but well-soaked skewers, which are slow to lose moisture, can last on the grill longer without burning.
Is it possible to make the skewers the night before?
Yes, indeed! Place the skewers in the dish or pan, cover with plastic wrap, and marinate for at least 2 hours, preferably longer in the refrigerator. I usually make the shish kebabs the night before a dinner, allowing them to marinate for nearly 24 hours.
How Long Should Grilled Chicken Be Cooked?
The chicken should be grilled for a few minutes on each side. It’s important not to overcook the chicken. After a few minutes and rotations, it’s best to check the temperature.
What is the temperature at which chicken is grilled?
Check to see if anything is over. There are two popular methods for checking the doneness of grilled chicken breasts. A digital meat thermometer is the safest and most accurate tool. Insert the tip into the thickest part of the breast and remove it from the grill when the internal temperature exceeds 165°F.
My Favorite BBQ Side Dishes To Serve With These Skewers:
Fried rice or steamed white/brown rice – Quick and easy homemade fried rice with carrots and peas.
Hawaiian Macaroni Salad – This creamy and delicious Hawaiian macaroni salad goes great with grilled huli huli chicken, pork, and more!
Creamy Classic Coleslaw– My classic coleslaw recipe calls for a slightly sweet and creamy homemade coleslaw dressing.
BBQ Loaded Hasselback Potatoes – These are mouthwateringly good, slathered in garlic butter and topped with melted cheddar cheese, crispy bacon, sour cream, and green onion.
Traditional American Potato Salad – The ideal side dish for your upcoming summer barbecues! This classic potato salad is creamy and delicious, and it’s incredibly simple to make!
Roasted Rosemary Garlic Potatoes – Baked red potatoes with fresh rosemary and garlic on the outside and soft on the inside.
Can these be cooked on an indoor grill?
Yes! I have an indoor grill that I enjoy using, especially in the winter.
Is it okay to use bottled teriyaki sauce?
Of course, you can use whatever you want! These are also fantastic with Korean BBQ sauce!
What other types of meat can be used?
This recipe works best with chicken thighs. Furthermore, steak will complement these flavors.
Can I substitute garlic and ginger powder for the paste?
You can, but I prefer to use the bottled pastes found in the produce section. They are so simple to use and provide such a fresh flavor. To replace fresh seasonings, use one teaspoon of dried herbs for every three teaspoons of fresh.
Which Cut to use Thighs or Breast?
Chicken Thighs are required for authentic Teriyaki Chicken. The chicken thigh is undeniably juicier than the chicken breast. For the skewers, I used chicken breast. When it comes to Chicken Skewers, I prefer Chicken Breast over Chicken Thigh. In comparison to chicken thighs, chicken breast pieces hold up well on skewers.
However, you can substitute chicken tenders or chicken thighs and adjust the cooking time accordingly.
Can I make Teriyaki Chicken Rice Bowl?
You certainly can. I’m a sucker for food in a bowl. Rice bowls are my favorite because they have layers of texture.
So, if you have any leftover Chicken Skewers (which I doubt), turn them into a rice bowl. Make a complete meal by adding your favorite vegetable, such as broccoli, green beans, or zucchini. Drizzle any remaining sauce on top. Look at how colorful my Teriyaki Chicken Bowl is.
MORE DELICIOIUS RECIPES HERE:
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Did you make this recipe ? be sure to follow me on Pinterest, rate the recipe and tag #saltedcaramelgirl on Instagram!
Teriyaki Chicken Skewers
The most delectable marinated teriyaki chicken, grilled to perfection and topped with a delectable teriyaki sauce Serve over steamed rice with a scattering of sesame seeds and fresh sliced green onions. This recipe calls for boneless, skinless chicken thighs (or breasts if that's all you've got) marinated in teriyaki sauce for a few hours in the fridge. They are grilled on the grill after marinating in those wonderful teriyaki flavors for a super tasty barbecued Asian dinner.
Ingredients
- 2 pounds chicken thighs (or breasts) cut into 1-inch cubes
Teriyaki Marinade/Sauce:
- cornstarch, 2 tbsp
- 1 quart of water
- brown sugar, 1/3 cup
- a third cup of soy sauce
- 2 garlic cloves, minced
- 1 tbsp vinegar from rice vines
- 1 tbsp minced fresh ginger
- 1 tablespoon honey
- a half teaspoon of sesame oil
- skewers (eight)
Optional toppings include:
- seed of sesame
- green onion, chopped
Instructions
To begin, make the sauce: In a small cup, combine cornstarch and water. Combine the remaining ingredients in a medium saucepan with the cornstarch/water mixture. Bring the sauce to a low boil, stirring regularly. Cook until the sauce has thickened slightly. The sauce will be a dark brown color.
Remove the sauce from the heat and set it aside to cool fully. (if you want to speed up the process, put it in the fridge)
Place the cubed chicken in a large ziplock bag once the sauce has fully cooled.
Half of the sauce should be poured over the chicken and gently shaken to cover it. Allow at least 30 minutes for the chicken to marinate. Set aside the remaining sauce for another day.
When the chicken has finished marinating, skewer it and fire the grill to medium heat.
Place skewers on a lightly oiled grill once the grill is heated. Cook for 20-30 minutes, turning the skewers every 3-4 minutes until the chicken is cooked through (internal temperature 165 degrees). Baste with the remaining teriyaki sauce during the last few turns.
Remove the skewers from the grill and top with chopped green onion and sesame seeds (optional).
Recipe called for a quart of water. It was extremely runny. Is it supposed to be?