Our teriyaki chicken kebabs showcase tender meat soaked in a sweet-savory sauce you can make at home. The homemade mixture works double duty - first as a marinade, then as a glaze while cooking, creating deep flavor layers. Mixed with brown sugar, honey, soy and zingy ginger, the sauce balances sweetness with savory notes perfectly. As the chicken cooks, extra sauce gets brushed on, creating a sticky, caramelized coating. Finished with a scattering of sesame seeds and green onion bits, these kebabs make summer cookouts truly special.
Juicy, marinated chicken with a shiny, caramelized coating from the grill makes these Teriyaki Chicken Skewers truly special. The homemade sauce hits all the right notes - sweetness, savory depth, and umami goodness. They've become our family favorite for both casual outdoor cookouts and quick weeknight meals at my house.
I made these for some friends in my backyard last week, and nobody thought I'd whipped up the sauce myself. What's my trick? I take time to slowly cook down the sauce and let the chicken soak up those flavors for as long as possible.
Key Ingredients and Shopping Guidance
Chicken: Go with thighs for juicier results
Soy Sauce: Pick low sodium for flavor control
Brown Sugar: The dark kind gives richer taste
Ginger: Always grab fresh for best flavor
Garlic: Use the real stuff, not dried powder
Rice Vinegar: Brings the right amount of zing
Sesame Oil: A small amount goes a long way
Honey: Helps create that sticky finish
Step-By-Step Cooking Guide
Getting Everything Ready
1. Start by prepping everything - cut chicken into same-sized chunks, chop garlic and ginger finely, and get all sauce stuff measured out. Drop those skewers in water right away. Getting organized makes everything smoother when timing counts.
Whipping Up The Sauce
2. Mix your cornstarch with water first, then throw it in with all other sauce stuff in your pot. Warm it up slowly and keep stirring until it gets thick enough to stick to your spoon. It'll turn a nice dark brown. Let it cool all the way before you use it.
Letting Flavors Sink In
3. Dump your chicken and half the cooled sauce in a bag, push out the air, and squish it around to coat all the pieces. Pop it in the fridge for at least 30 minutes, but longer is even better. Save the other half of sauce for later.
Putting It All Together
4. Stick the marinated chicken onto your wet skewers, leaving tiny gaps between pieces so they cook evenly. Don't crowd them too much - they need space to cook through and get that nice caramelized coating everywhere.
Cooking To Perfection
5. Get your grill hot and oil it well. Cook the skewers over medium heat, flipping them every couple minutes so they cook evenly. Brush on that saved sauce during the last few minutes to make them glossy and delicious.
You can make the teriyaki sauce up to a week ahead and keep it in the fridge in a sealed container. The chicken can sit in the marinade for up to 24 hours. After cooking, the skewers will stay good in the fridge for 3-4 days. When reheating, try using the grill or broiler to bring back that lovely glaze.
Fun Ways To Switch It Up
I've tried tons of different versions over time. You can put colorful veggies between the chicken pieces - try bell peppers, onions, or even pineapple chunks. A splash of mirin gives you that true Japanese flavor. Sometimes I'll throw in some red pepper flakes or a bit of sriracha if I want some kick.
Pro Tricks For Amazing Results
Keep your grill at the same heat throughout cooking
Use both tongs and a spatula together to flip skewers
Let the sauce cook down until properly thick
Cover the meat loosely with foil while resting
Always make more sauce than you think you'll need
Sprinkle with toasted sesame seeds and green onions before serving
These Teriyaki Chicken Skewers show how basic ingredients can turn into something amazing with a little care. They're perfect for everything from summer parties to family dinners, with that perfect mix of sweet and savory that nobody can resist.
Frequently Asked Questions
→ Is it ok to prep the sauce days before?
Sure thing, you can mix up the sauce 3 days early and keep it in the fridge.
→ Will chicken breast work for this?
Definitely, but thighs tend to stay moister. Just cut the breast into similar-sized chunks.
→ How long should the chicken soak in marinade?
Give it at least 30 minutes, or up to 8 hours if you want stronger flavor.
→ Can I cook these without a grill?
Absolutely. Put them under the broiler about 6 inches away, and flip every 3-4 minutes until they're done.
→ Why must the sauce cool first?
Hot sauce might start cooking parts of the raw chicken, which leads to uneven doneness.
Sticky Teriyaki Chicken
Tender chicken chunks soaked in sweet teriyaki marinade, grilled till golden, then sprinkled with sesame and fresh scallions.
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