Ingredients
Scale
- 2 lbs. chicken thighs (or breasts), cut into 1″ cubes
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- 8 skewers
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Make the Sauce: Combine cornstarch and water in a small bowl, mixing well. In a medium saucepan, add brown sugar, soy sauce, minced garlic, rice vinegar, ginger, honey, and sesame oil with the cornstarch mixture. Stir frequently over medium heat until the mixture simmers and thickens, about 5-7 minutes. Remove from heat and allow to cool completely.
- Marinate the Chicken: Place cubed chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over chicken, seal, and shake to coat. Marinate in the fridge for at least 30 minutes.
- Prepare the Grill: Preheat grill to medium heat. Thread marinated chicken onto skewers, about 4-5 pieces per skewer.
- Grill the Skewers: Lightly oil grill grates. Place skewers on the grill, turning every 3-4 minutes. Grill until chicken is cooked through and reaches 165°F, about 20-30 minutes. Baste periodically with remaining teriyaki sauce.
- Serve: Remove skewers from the grill and serve immediately, garnished with green onions and sesame seeds.
Notes
For best flavor, marinate overnight. Customize with vegetables or different proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari)