Teriyaki Chicken Skewers (Detailed Recipe)
🍗 Ingredients (Serves 3–4)
For the chicken
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700 g (about 1.5 lb) boneless chicken thighs (best for juicy skewers)
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Bamboo skewers (soaked in water 30 min if grilling)
For the teriyaki sauce
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½ cup soy sauce
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¼ cup mirin (or sweet cooking wine)
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¼ cup brown sugar (or honey)
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2 tbsp sake (optional, but very authentic)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tsp cornstarch + 1 tbsp water (for thickening)
For garnish & serving
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Toasted white sesame seeds
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Steamed Japanese rice
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Lettuce or cucumber (optional)
🔪 Prep the Chicken
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Pat chicken dry.
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Cut into even, bite-size chunks (important so they cook evenly).
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Thread onto skewers, not too tight—leave tiny gaps for heat circulation.
🍯 Make the Teriyaki Sauce
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In a saucepan, combine:
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Soy sauce
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Mirin
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Brown sugar
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Sake
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Garlic
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Ginger
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Bring to a gentle boil, then reduce to medium-low.
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Simmer 5–7 minutes until slightly reduced.
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Stir in cornstarch slurry.
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Cook another 1–2 minutes until thick, glossy, and sticky.
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Remove from heat.
💡 Sauce should coat the back of a spoon but still drip slowly.
🔥 Cook the Skewers
Option 1: Grill (Best flavor)
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Preheat grill to medium-high.
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Lightly oil grates.
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Grill skewers 3–4 minutes per side.
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Brush with teriyaki sauce during the last 2–3 minutes, flipping often.
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Let the sauce caramelize but don’t burn it.
Option 2: Pan or Grill Pan
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Heat pan with a little oil over medium-high.
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Cook skewers until browned and cooked through (8–10 min).
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Lower heat, brush with sauce, turn until sticky and shiny.
✨ Finish & Serve
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Sprinkle generously with toasted sesame seeds
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Serve over steamed rice
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Add extra sauce on the side if you’re feeling indulgent (you should)
🔥 Pro Tips
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Chicken thighs > breasts (more forgiving, more flavor)
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Don’t sauce too early—sugar burns fast
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Want extra shine? Brush once more right before serving
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Add a touch of chili oil or shichimi for heat
