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Easy Japanese Teriyaki Chicken Skewers Recipe with Sticky Glaze for Perfect Grilling

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A quick and easy recipe for juicy chicken thighs grilled on skewers with a sticky, sweet-savory Japanese teriyaki glaze. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
  • 1/2 cup soy sauce (preferably Kikkoman)
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons brown sugar
  • 2 tablespoons sake (optional)
  • 1 clove garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • Optional garnishes: toasted sesame seeds, thinly sliced green onions, pickled ginger or shredded nori

Instructions

  1. Rinse and pat dry the chicken thighs, then cut into 1-inch cubes. Transfer to a bowl.
  2. In a separate bowl, mix 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, minced garlic, and grated ginger. Pour half over the chicken and toss to coat. Marinate for at least 15 minutes or up to 2 hours in the fridge.
  3. Pour the remaining marinade into a small saucepan. Add the remaining soy sauce, mirin, brown sugar, and sake. Bring to a gentle simmer over medium heat.
  4. Stir in the cornstarch slurry and keep stirring until the glaze thickens and becomes sticky and glossy, about 3-5 minutes. Remove from heat and set aside.
  5. Thread the marinated chicken pieces onto soaked wooden or metal skewers, leaving space between pieces.
  6. Preheat grill or grill pan to medium-high heat. Grill skewers for 4-5 minutes per side, turning once. Brush generously with teriyaki glaze during cooking to build a sticky coating. Look for slight char and caramelization.
  7. Once cooked through (internal temperature 165°F/74°C), brush skewers with a final coat of glaze. Sprinkle with toasted sesame seeds and sliced green onions if desired. Serve hot.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. If glaze starts to burn, lower heat or move skewers to a cooler spot. Marinate at least 15 minutes for best flavor. Brush glaze multiple times during grilling for sticky coating. Can be cooked indoors using grill pan or cast iron skillet. Leftovers keep up to 3 days refrigerated; reheat under broiler or skillet to revive glaze.

Nutrition

Keywords: teriyaki chicken, chicken skewers, Japanese recipe, grilled chicken, sticky glaze, easy dinner, quick recipe

Find it online: https://rowanrecipes.com/easy-japanese-teriyaki-chicken-skewers-recipe-with-sticky-glaze-for-perfect-grilling/