Teriyaki Chicken Skewers are smothered in the most delicious sauce with even more brushed on after they've been barbecued. Easy to make in minutes, serve hot off the grill with sliced onion and a sprinkle of sesame seeds.
2poundsboneless skinless chicken thighs cut into 1 to 1½-inch pieces
1teaspoonfresh cracked black pepper
2tablespoonsthinly sliced green onionoptional garnish
2teaspoonstoasted sesame seedsoptional garnish
Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.
Add the cold water and cornstarch to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for about 4-5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
Just before you are ready to make the skewers, heat your grill. (I used charcoal, and it took about 15 minutes to get the coal bed to the right temperature).
Divide the chicken pieces between 10 skewers. Slide the pieces of chicken onto the skewers.
Sprinkle the skewers with salt and pepper.
Divide out ⅓ cup of the teriyaki sauce to brush on after the chicken is cooked.
Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
Cook the chicken for 5-7 minutes per side until the chicken reaches an internal temperature of 165°F. Be sure to keep an eye on the chicken and turn it before it becomes too crisp. (Unless you enjoy a crispier texture)
Once the chicken is cooked, brush the reserved teriyaki sauce over the chicken.
Sprinkle with the sliced green onions and sesame seeds. Serve immediately.
To Store: Remove the chicken from the skewers and store it in an airtight container in the refrigerator for up to 4 days.
To Freeze: You can freeze the cooled cooked chicken for up to 3 months in a ziplock bag. Allow the chicken to thaw overnight before reheating and serving.
Soaking your skewers in water will help to prevent burning while grilling. Metal skewers can also be used.
Just before you are ready to make the skewers, heat your grill. I used charcoal, and it took about 15 minutes to get the coal bed to the right temperature.
You can marinate the chicken for 30 minutes to a few hours to give it more time to soak up all the flavorful sauce.
When threading the chicken pieces onto the chicken skewers, make sure to leave room at the bottom of the skewer so you can pick up and turn it over on the grill.