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Ingredients
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Chicken & Skewers
Teriyaki Sauce (Tare)
Finish & Garnish
Method
Chicken & Skewers
- 1
- 2
Cut chicken
Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch (2.5–3 cm) bite-sized pieces. Aim for uniform pieces so they cook evenly.
- 3
Season chicken
Place the cut chicken in a bowl and season with coarse salt and freshly ground black pepper. Toss to coat evenly.
- 4
Skewer chicken
Thread 3–4 pieces of chicken onto each soaked skewer, leaving a small gap between pieces so heat can circulate and glaze can coat them. Arrange skewers on a tray while you finish the sauce.
Teriyaki Sauce (Tare)
- 5
Combine sauce ingredients
In a small saucepan combine 1/4 cup low-sodium soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 2 tablespoons granulated sugar, sliced ginger, and smashed garlic. Stir to combine.
- 6
Simmer and reduce
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer and cook 6–8 minutes, stirring occasionally, until sugar dissolves and flavors meld. Remove and discard the ginger slices and garlic clove.
- 7
Thicken (optional)
To make a glossy, slightly thicker tare, mix 1/2 teaspoon cornstarch with 1 teaspoon water to form a slurry. Whisk the slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens slightly. Remove from heat and let cool to warm. Reserve about 3 tablespoons of sauce for brushing while grilling and set remaining sauce aside for serving.
Grilling & Finishing
- 8
Grill the skewers - initial sear
Place the skewers on the preheated grill or grill pan, spacing them apart. Cook uncovered for 2–3 minutes per side until the undersides get good grill marks and the chicken is mostly cooked through but still slightly underdone inside.
- 9
- 10
Finish and check doneness
Cook until the internal temperature of the chicken reaches 165°F (74°C) and the glaze is caramelized but not charred. Total grill time should be about 6–10 minutes depending on heat and piece size.
- 11
Rest and garnish
Transfer skewers to a plate and let rest 2 minutes. Sprinkle with toasted sesame seeds and thinly sliced scallions. Serve with lemon or lime wedges on the side and extra tare for dipping.