Teriyaki Chicken Skewers Recipe

Prep chicken and skewers

If using wooden skewers, soak them in warm water for at least 20 minutes to prevent burning. Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch cubes for even cooking.

Make teriyaki marinade

In a medium bowl, whisk together 1 cup soy sauce, 1/4 cup mirin, 3 tablespoons brown sugar, 1 tablespoon grated ginger, 2 teaspoons minced garlic and 1 teaspoon sesame oil until sugar dissolves.

Marinate

Place the chicken pieces in a resealable bag or shallow dish and pour about two-thirds of the marinade over the chicken (reserve the remaining one-third). Massage to coat, remove excess air, and refrigerate for at least 30 minutes and up to 4 hours. Reserve the leftover marinade for later use as a base for the glaze.

Make glaze

Pour the reserved marinade into a small saucepan and bring to a gentle boil over medium heat. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir slurry into the simmering marinade and cook, stirring, until slightly thickened (about 1–2 minutes). Remove from heat and set aside.

Assemble skewers

Thread the marinated chicken pieces onto the soaked skewers, leaving a small gap between pieces for even heat circulation.

Cook skewers

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush grates or pan with 1 tablespoon vegetable oil. Grill the skewers 3–4 minutes per side, turning once, until nicely charred and internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, brush both sides with the prepared teriyaki glaze twice to build a sticky coating.

Finish

Transfer cooked skewers to a platter, sprinkle with sliced green onions and toasted sesame seeds. Let rest 2–3 minutes before serving.

Rinse 1 cup jasmine rice under cold water until the rinse runs clear to remove excess starch. Drain well.

Combine rinsed rice, 1 1/4 cups water, 1/4 tsp salt and 1/2 tsp butter or oil in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes without lifting the lid, until water is absorbed.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

In a small bowl, whisk together 1/4 cup creamy peanut butter, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 2 tablespoons water (add more as needed to reach desired consistency), 1/2 teaspoon chili garlic sauce, 1/2 teaspoon lime juice and 1/4 teaspoon toasted sesame oil until smooth. Taste and adjust seasoning — add a pinch of salt, more soy for saltiness, or more honey for sweetness. If too thick, thin with additional water, 1 teaspoon at a time.

Transfer the sauce to a serving bowl and garnish with a few sliced green onions or a sprinkle of sesame seeds if desired.