Description
There’s something magical about the sizzle of chicken hitting a hot grill, the sweet and savory aroma of teriyaki sauce caramelizing, and the nutty finish of toasted sesame seeds. This easy recipe delivers massive flavor with minimal effort, perfect for weeknight dinners or backyard gatherings.
Ingredients
Scale
For the Homemade Teriyaki Marinade:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey (or maple syrup)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
- 1 tablespoon cornstarch
For the Skewers:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand)
Instructions
- Make the Teriyaki Marinade: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, create a slurry by whisking the water and cornstarch until smooth. Bring the soy sauce mixture to a gentle simmer over medium heat, then whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens slightly. Remove from heat and let it cool for 10 minutes. Reserve about 1/4 cup of the sauce in a separate bowl for brushing during grilling.
- Marinate the Chicken: Place the cubed chicken in a large bowl or a zip-top bag. Pour the slightly cooled teriyaki marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or for best results, up to 4 hours.
- Thread the Skewers: If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking.
- Grill to Perfection: Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates. Place the skewers on the hot grill. Cook for 5-6 minutes, then flip. Brush the tops with the reserved teriyaki sauce. Cook for another 5-6 minutes, or until the chicken is cooked through and has beautiful grill marks and a sticky, caramelized glaze.
- Garnish and Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Sprinkle generously with toasted sesame seeds and sliced green onions before serving.
Notes
For gluten-free version, use tamari or coconut aminos instead of soy sauce. Don’t skip soaking wooden skewers to prevent burning. Marinate for at least 30 minutes but up to 4 hours for best flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 skewers
- Calories: 280
- Sugar: 12g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg