Juicy chicken pieces marinated in a sweet-savory teriyaki sauce, then grilled to perfection and brushed with a glossy glaze. These skewers are crowd-pleasers—delicious served hot off the grill or at room temperature with sesame seeds and scallions for garnish.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
makes about 12 skewers
For the Chicken
1 ½lbsboneless, skinless chicken thighs, cut into 1½-inch chunks
12bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
For the Marinade & Glaze
½cupsoy sauce (or tamari for gluten-free)
¼cupmirin
¼cupsake (optional, can substitute with extra mirin or apple juice)
3tbspbrown sugar
2clovesgarlic, minced
1tspfresh ginger, grated
1tbsphoney
1tspsesame oil
For Garnish
Toasted sesame seeds
Sliced scallions
Make the Marinade
1
In a mixing bowl, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, honey, and sesame oil.
Whisk until sugar is dissolved.
Marinate the Chicken
2
Reserve ¼ cup of marinade for glazing later.
Add chicken pieces to the remaining marinade and toss to coat.
Cover and refrigerate for 1–2 hours (or up to overnight for stronger flavor).
Prepare the Glaze
3
Pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened.
Remove from heat and set aside.
Skewer & Cook
4
Preheat grill or grill pan over medium-high heat.
Thread chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
Grill skewers for 4–5 minutes per side, brushing with glaze during the last minute of cooking, until chicken is cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
Serve
5
Arrange skewers on a platter.
Sprinkle with toasted sesame seeds and sliced scallions.
Serve immediately with extra glaze for dipping.
Tips & Variations
6
Vegetable addition: Alternate chicken pieces with chunks of bell pepper, onion, or pineapple on the skewers.
Baked version: Bake at 425°F (220°C) for 15–18 minutes, brushing with glaze halfway through.
Extra flavor: Add a splash of rice vinegar for tanginess in the marinade.
Suggested Pairings
7
Side dishes: Steamed jasmine rice, sesame cucumber salad, or stir-fried vegetables.
Drink: Chilled sake, Japanese beer, or green tea.
Ingredients
makes about 12 skewers
For the Chicken
1 ½lbsboneless, skinless chicken thighs, cut into 1½-inch chunks
12bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
For the Marinade & Glaze
½cupsoy sauce (or tamari for gluten-free)
¼cupmirin
¼cupsake (optional, can substitute with extra mirin or apple juice)
3tbspbrown sugar
2clovesgarlic, minced
1tspfresh ginger, grated
1tbsphoney
1tspsesame oil
For Garnish
Toasted sesame seeds
Sliced scallions
Directions
Make the Marinade
1
In a mixing bowl, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, honey, and sesame oil.
Whisk until sugar is dissolved.
Marinate the Chicken
2
Reserve ¼ cup of marinade for glazing later.
Add chicken pieces to the remaining marinade and toss to coat.
Cover and refrigerate for 1–2 hours (or up to overnight for stronger flavor).
Prepare the Glaze
3
Pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened.
Remove from heat and set aside.
Skewer & Cook
4
Preheat grill or grill pan over medium-high heat.
Thread chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
Grill skewers for 4–5 minutes per side, brushing with glaze during the last minute of cooking, until chicken is cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
Serve
5
Arrange skewers on a platter.
Sprinkle with toasted sesame seeds and sliced scallions.
Serve immediately with extra glaze for dipping.
Tips & Variations
6
Vegetable addition: Alternate chicken pieces with chunks of bell pepper, onion, or pineapple on the skewers.
Baked version: Bake at 425°F (220°C) for 15–18 minutes, brushing with glaze halfway through.
Extra flavor: Add a splash of rice vinegar for tanginess in the marinade.
Suggested Pairings
7
Side dishes: Steamed jasmine rice, sesame cucumber salad, or stir-fried vegetables.
