Ingredients

The magic of these Glazed Teriyaki Chicken Skewers lies in the harmonious blend of simple yet impactful ingredients. Each component plays a crucial role in building layers of flavor, from the savory marinade to the luscious glaze that coats the grilled chicken. Let’s break down each ingredient and understand its importance in creating this delectable dish.

Chicken Thighs: The heart of our skewers, chicken thighs are the star protein. For this recipe, we wholeheartedly recommend using boneless, skinless chicken thighs over breasts. Why? Because chicken thighs boast a higher fat content, which translates to incredibly juicy and tender skewers even when grilled at higher temperatures. Chicken breasts, while leaner, can often dry out on the grill if not cooked perfectly. Thighs are also more forgiving and hold their moisture beautifully during both marinating and grilling. If you must use chicken breasts, be sure to cut them into uniform, slightly larger cubes to prevent them from overcooking and drying out.
Soy Sauce: The cornerstone of any authentic teriyaki sauce, soy sauce provides the fundamental umami richness and salty depth. We suggest using low-sodium soy sauce to control the overall saltiness of the dish, especially since we’ll be adding other salty components. You can use regular soy sauce, but be mindful of the salt content and adjust other ingredients accordingly. For a gluten-free option, tamari is an excellent substitute that offers a similar flavor profile.
Mirin (Sweet Rice Wine): Mirin is a subtly sweet Japanese rice wine that adds a crucial layer of sweetness and complexity to the teriyaki sauce. It also contributes to the beautiful glossy sheen of the glaze and helps to tenderize the chicken. If you can’t find mirin, dry sherry or even a sweet white wine like Marsala can be used as a substitute, although they won’t replicate the flavor perfectly. In a pinch, you can also use rice vinegar with a teaspoon of sugar added to mimic some of the sweetness and acidity of mirin.
Sake (Japanese Rice Wine): Sake, another Japanese rice wine, adds a delicate dryness and subtle fruity notes to the teriyaki marinade. It enhances the overall depth of flavor and complements the sweetness of the mirin and brown sugar. If sake is unavailable, dry sherry or even dry white wine can be used as a substitute. If you prefer to omit alcohol entirely, you can replace it with water or chicken broth, although the flavor profile will be slightly less complex.
Brown Sugar: Brown sugar brings a warm, molasses-like sweetness to the teriyaki sauce, balancing the saltiness of the soy sauce and the tanginess of the ginger and garlic. It also contributes to the rich, caramelized color of the glaze as it cooks down. You can use light or dark brown sugar depending on your preference; dark brown sugar will offer a slightly more intense molasses flavor. In a pinch, you can substitute with granulated sugar, but the brown sugar adds a depth of flavor that is highly recommended.
Fresh Ginger: Fresh ginger is essential for its pungent, zesty flavor that cuts through the sweetness and richness of the sauce. It adds a bright, aromatic note that elevates the entire dish. We strongly recommend using fresh ginger for the best flavor. Peel and finely grate the ginger to release its maximum flavor. If you must use ground ginger, start with a smaller amount (about 1/2 teaspoon) and taste, adding more as needed, but fresh ginger is truly superior.
Garlic: Garlic is another aromatic powerhouse that adds a savory, pungent depth to the teriyaki marinade. Fresh garlic cloves, minced or grated, are ideal for this recipe. Similar to ginger, fresh garlic provides a much more vibrant flavor compared to garlic powder. If using garlic powder, start with about 1/2 teaspoon and adjust to taste, but fresh is always best.
Sesame Oil: Toasted sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine and perfectly complements the teriyaki profile. A little goes a long way, so just a tablespoon is enough to infuse the marinade and glaze with its wonderful fragrance. Be sure to use toasted sesame oil, as it has a much richer and more pronounced flavor than regular sesame oil.
Green Onions (Scallions): Fresh green onions, both white and green parts, are used for garnish and to add a final touch of fresh, mild onion flavor. They provide a pop of color and a subtle sharpness that balances the richness of the glaze. Slice them thinly and sprinkle generously over the finished skewers.
Sesame Seeds: Sesame seeds, toasted for extra flavor, are another classic garnish that adds a visual appeal and a subtle nutty crunch to the skewers. They enhance the overall presentation and complement the sesame oil in the marinade and glaze. Toasting sesame seeds is easy – simply dry toast them in a small pan over medium heat until fragrant and lightly golden, being careful not to burn them.

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Instructions

Creating these mouthwatering Glazed Teriyaki Chicken Skewers is surprisingly simple, even for beginner cooks. The process can be broken down into a few key steps: marinating the chicken, preparing the teriyaki glaze, assembling the skewers, and finally, grilling or cooking them to juicy perfection. Let’s walk through each step in detail to ensure your skewers are a guaranteed success.

Step 1: Marinating the Chicken for Maximum Flavor

Prepare the Chicken: Begin by cutting the boneless, skinless chicken thighs into approximately 1-inch cubes. Uniformly sized pieces will ensure even cooking on the grill. If using chicken breasts, take extra care to cut them into slightly larger, uniform cubes to prevent them from drying out.
Whisk the Marinade Ingredients: In a medium-sized bowl, whisk together the low-sodium soy sauce, mirin, sake, brown sugar, grated fresh ginger, minced garlic, and toasted sesame oil. Whisk until the brown sugar is mostly dissolved and the marinade is well combined. This aromatic mixture is the foundation of our teriyaki flavor.
Marinate the Chicken: Place the cubed chicken thighs into the bowl with the marinade. Toss to coat the chicken pieces thoroughly, ensuring every piece is generously covered in the flavorful liquid.
Marinating Time is Key: Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate and let the chicken marinate for at least 30 minutes, but ideally for 2-4 hours, or even overnight for the most intense flavor. The longer the chicken marinates, the more deeply the flavors will penetrate, resulting in more flavorful and tender skewers. However, avoid marinating for longer than 24 hours, as the acidity in the marinade can start to break down the chicken and make it mushy.

Step 2: Crafting the Luscious Teriyaki Glaze

While the chicken is marinating, we’ll prepare the teriyaki glaze. This glaze is essentially a thickened and intensified version of the marinade, designed to coat the cooked skewers in a glossy, flavorful layer.

Strain the Marinade (Optional but Recommended): If you prefer a smoother glaze, you can strain the marinade through a fine-mesh sieve into a saucepan, discarding the solids (ginger and garlic pieces). Straining is optional, but it will result in a more refined glaze. If you don’t mind a slightly rustic glaze with small bits of ginger and garlic, you can skip this step and simply pour the entire marinade into the saucepan.
Simmer and Reduce: Pour the strained (or unstrained) marinade into a small saucepan. Bring it to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the glaze has thickened to your desired consistency. The glaze should be thick enough to coat the back of a spoon. As it simmers, the sauce will reduce and intensify in flavor, becoming richer and sweeter.
Adjust Consistency (if needed): If the glaze becomes too thick, you can add a tablespoon or two of water to thin it out slightly. If it’s not thick enough after simmering, you can continue to simmer for a few more minutes until it reaches the desired consistency. Remember that the glaze will thicken slightly as it cools.
Set Aside: Once the glaze has reached the perfect thickness, remove the saucepan from the heat and set it aside to cool slightly.

Step 3: Assembling the Flavorful Skewers

Soak Wooden Skewers (if using): If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes before grilling. This prevents them from burning or catching fire on the grill. If using metal skewers, no soaking is necessary.
Thread the Chicken: Thread the marinated chicken pieces onto the skewers. Aim to get about 4-5 pieces of chicken per skewer, depending on the length of your skewers and the size of the chicken cubes. Don’t overcrowd the skewers, as this can hinder even cooking. Leave a little space between each piece of chicken.
Prepare for Grilling (or other cooking methods): Once all the chicken is skewered, they are ready to be grilled, baked, or pan-fried according to your preference.

Step 4: Grilling, Baking, or Pan-Frying to Perfection

Grilling (Recommended): Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill and cook for about 4-5 minutes per side, or until the chicken is cooked through and has beautiful grill marks. Turn the skewers occasionally to ensure even cooking and prevent burning. The internal temperature of the chicken should reach 165°F (74°C).
Baking (Oven): Preheat your oven to 400°F (200°C). Place the chicken skewers on a baking sheet lined with parchment paper or foil for easy cleanup. Bake for 15-20 minutes, or until the chicken is cooked through. For a slightly charred effect, you can broil the skewers for the last 1-2 minutes, keeping a close eye on them to prevent burning.
Pan-Frying (Stovetop): Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Add the chicken skewers to the hot pan, working in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes per side, or until the chicken is cooked through and nicely browned.

Step 5: Glazing and Finishing Touches

Glaze During the Last Few Minutes: During the last 2-3 minutes of cooking time, brush the teriyaki glaze generously over the chicken skewers on all sides. The heat from the grill (or oven/pan) will help the glaze caramelize and create a sticky, flavorful coating. You can apply multiple layers of glaze for an even more intense teriyaki flavor.
Final Glaze After Cooking (Optional): For an extra glossy finish and even more teriyaki flavor, you can brush the cooked skewers with another layer of glaze immediately after removing them from the grill, oven, or pan.
Garnish and Serve: Transfer the Glazed Teriyaki Chicken Skewers to a serving platter. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately and enjoy the explosion of flavors!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25 grams
Carbohydrates: 30 grams
Cholesterol: 45 grams