– **Title**: Teriyaki Chicken Skewers
– **Ingredients**:
– 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
– 1/4 cup soy sauce
– 1/4 cup mirin (sweet rice wine)
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 tablespoon cornstarch (optional, for thickening)
– 1 tablespoon water (optional, for cornstarch mixture)
– 1 tablespoon sesame seeds (for garnish)
– 2 green onions, chopped (for garnish)
– Skewers (wooden or metal)
– **Instructions**:
1. **Prepare the Marinade**: In a bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Set aside a quarter of the marinade in a separate bowl for basting later.
2. **Marinate the Chicken**: Place the chicken cubes in the remaining marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. **Soak the Skewers**: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
4. **Preheat the Grill**: Preheat your grill to medium-high heat.
5. **Skewer the Chicken**: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
6. **Grill the Skewers**: Place the skewers on the grill and cook for about 5-7 minutes per side, basting with the reserved marinade, until the chicken is cooked through and has nice grill marks.
7. **Thicken the Sauce (Optional)**: If desired, mix the cornstarch and water in a small bowl to form a slurry. Add it to the remaining marinade that hasn’t been in contact with raw chicken, then heat in a small saucepan over medium heat until it thickens.
8. **Serve**: Once the chicken is fully cooked, remove the skewers from the grill. Drizzle with the thickened sauce, and garnish with sesame seeds and chopped green onions before serving. Enjoy!
Key Ingredients & Substitutions
Chicken: Chicken thighs are more flavorful due to their higher fat content, but chicken breasts can also work well if you prefer leaner meat. Feel free to use tofu or tempeh for a vegetarian option—just adjust cooking times accordingly.
Soy Sauce: Use low-sodium soy sauce to control salt levels in the dish. For a gluten-free version, coconut aminos or tamari are great substitutes. I often prefer tamari for its rich flavor.
Mirin: If you don’t have mirin, a mix of honey and water or a little bit of white wine and sugar can work as replacements. Adjust the sweetness to match your taste. I find a touch of honey adds a nice gloss too!
Sesame Oil: This adds a nutty flavor that can’t be missed. Olive oil can be used in a pinch, but it will change the dish’s flavor profile. Choose toasted sesame oil for an extra kick.
How Do I Grill the Chicken Skewers Perfectly?
Grilling chicken skewers can be tricky, especially if you want them juicy and not burnt. Start by soaking wooden skewers to prevent burning. Always preheat your grill for the best sear on the chicken.
- Cook chicken skewers over medium-high heat for about 4-5 minutes per side.
- Check for doneness: the internal temperature should reach 165°F (75°C).
- Brush with reserved marinade in the last few minutes for added flavor, but avoid brushing too early to prevent flare-ups.
How to Make Teriyaki Chicken Skewers?
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken thighs or breasts, cut into 1-inch pieces
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch)
For Garnish:
- Sesame seeds
- Chopped green onions
- Skewers (wooden or metal)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 30 minutes for marinating the chicken. If you want even more flavor, you can marinate overnight! Grill time is about 10 minutes total. So get ready for a delicious meal in about 55 minutes (or a little longer if you choose to marinate overnight).
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger. This is your flavorful marinade! Add the chicken pieces to the marinade, making sure they are all coated well. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. If you have more time, letting it marinate overnight will give you even tastier skewers!
2. Prepare the Skewers:
If you’re using wooden skewers, be sure to soak them in water for about 30 minutes. This prevents them from burning while grilling. While those are soaking, preheat your grill or grill pan over medium-high heat so it’s nice and hot when you’re ready to cook.
3. Prepare the Sauce (Optional):
If you want a thicker sauce to go with your skewers, take half of the marinade (the part you’ll cook) and pour it into a small saucepan. Heat it over medium heat until it simmers. In a separate small bowl, mix the cornstarch and water until smooth. Add this mixture to the simmering marinade and stir until it thickens. Once thickened, remove it from heat and set it aside.
4. Assemble the Skewers:
Now it’s time to put it all together! Take the marinated chicken pieces and thread them onto the skewers. Make sure to leave a little space between each piece so they cook evenly. Ready to grill!
5. Grill the Skewers:
Place the skewers on the hot grill. Cook for about 4-5 minutes on each side, or until the chicken is fully cooked and has beautiful grill marks. For extra flavor, brush the skewers with the reserved marinade during the last few minutes of grilling. Yum!
6. Serve:
Once cooked, carefully remove the skewers from the grill. Sprinkle some sesame seeds and chopped green onions over the top for a lovely presentation. If you made the thickened sauce, serve it on the side for dipping. Enjoy your delicious Teriyaki Chicken Skewers—perfect for a fun dinner or a backyard cookout!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in this recipe; however, they tend to be leaner and may dry out more quickly on the grill. Make sure not to overcook them — aim for an internal temperature of 165°F for the juiciest results!
What Can I Substitute for Mirin?
If you don’t have mirin, you can substitute it with a mixture of equal parts white wine and sugar, or use rice vinegar with a bit of sugar added for sweetness. This will mimic the sweet flavor of mirin while keeping the addition balanced.
How Do I Store Leftover Skewers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply warm them up in a skillet over low heat or in the microwave. Add a splash of water if reheating in the microwave to help keep the chicken moist.
Can I Make the Sauce Without Cornstarch?
Yes! The sauce can be used directly from the marinade without thickening it. If you prefer a thinner sauce, just pour it over the skewers when serving. For extra flavor, don’t forget to simmer it to eliminate any raw marinade taste!
