Teriyaki Chicken Kaboba Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch bite-sized cubes. Place the cubes in a medium bowl.

In a separate small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil, and cornstarch until sugar dissolves and cornstarch is evenly distributed.

Pour the marinade over the chicken, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours. The cornstarch helps slightly thicken the marinade and give a glossy sheen when cooked.

Assemble skewers

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the two skewers, alternating with scallion pieces as desired. Divide chicken evenly so there are two skewers (Teriyaki Chicken Kaboba — 2 pcs).

Preheat and oil

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly brush the grill grates or pan with vegetable oil to prevent sticking.

Cook skewers

Place the skewers on the hot grill or grill pan. Cook for 3–4 minutes per side, turning once or twice, brushing with remaining marinade during the first turn only. Continue cooking until chicken reaches an internal temperature of 165°F (74°C) and has a nice char — about 10–12 minutes total depending on heat and piece size.

Finish and glaze

If there is extra marinade, bring it to a boil in a small saucepan and simmer 1–2 minutes to kill bacteria and thicken slightly; brush this cooked glaze onto the skewers in the last 1–2 minutes of cooking for extra shine. Alternatively, reserve 1 tablespoon of the marinade before adding raw chicken and use that to glaze.

Remove skewers from the heat and let rest 2–3 minutes to allow juices to settle.

Sprinkle toasted sesame seeds over the skewers and serve with optional lemon or lime wedges for squeezing over. Serve each skewer warm; two skewers per serving as listed.