Teriyaki Chicken Kaboba (2 Pcs) Recipe
Make Teriyaki Chicken Kaboba (2 Pcs) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Chicken & Skewers
Garnish & Optional
Method
Marinade & Sauce
- 1
Make teriyaki base
In a medium bowl combine 0.25 cups soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar and 1 tbs honey. Whisk until sugar dissolves.
- 2
Add aromatics
Stir in 2 cloves minced garlic and 1 tsp grated fresh ginger to the sauce mixture. Reserve 3 tablespoons of this mixture for basting while grilling; set aside in refrigerator.
- 3
Thicken sauce
Pour remaining sauce into a small saucepan and bring to a gentle simmer over medium-low heat. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Remove from heat and let cool to warm; this will be the glaze to brush on the kabobs and to serve.
Chicken & Skewers
- 4
Prepare chicken
Trim fat from 12 oz boneless skinless chicken thighs and cut into even 1–1.25 inch cubes (about 12–16 pieces). Place the pieces in a bowl, drizzle with 1 tsp vegetable oil, sprinkle 0.25 tsp salt and 0.125 tsp black pepper, and toss to coat.
- 5
Marinate
Add the reserved 3 tablespoons of teriyaki base to the chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours). Do not use all thickened glaze for marinating—reserve thickened glaze for basting/serving to avoid contamination.
- 6
Skewer
Thread the marinated chicken pieces onto 2 soaked bamboo skewers, dividing pieces evenly so each skewer has roughly 6–8 pieces and a little space between pieces for even cooking.
- 7
Grill or broil
Preheat grill to medium-high (about 400°F / 200°C) or set oven broiler to high and position the rack 6 inches from heat. Lightly oil grill grates or a broiler pan. Place skewers on grill or under broiler. Cook 3–4 minutes per side, turning once, brushing with the thickened teriyaki glaze each time after flipping. Continue to cook until internal temperature of chicken reaches 165°F (74°C) and glaze is sticky—total cook time about 8–10 minutes depending on heat.
- 8
Finish
During the last minute of cooking, brush a final layer of glaze on both sides and let set for 30–60 seconds. Remove skewers from heat and rest 2–3 minutes before serving.
Garnish & Serve
- 9
Transfer kabobs to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 1 tbs sliced green onions over the chicken. Serve with lemon or lime wedges on the side for a squeeze of brightness. Extra glaze may be served on the side.