Ginger Teriyaki Chicken Skewers (Printable Version)
Chicken marinated in ginger teriyaki, grilled on skewers for a savory and juicy dish with aromatic toppings.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin or dry sherry
04 - 2 tablespoons honey or brown sugar
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tablespoon sesame oil
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
10 - 1 tablespoon sesame seeds
11 - 2 green onions, thinly sliced
→ For Grilling
12 - 8 bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
# Steps to Follow:
01 - In a medium mixing bowl, whisk together soy sauce, mirin or sherry, honey or brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well blended.
02 - Separate 3 tablespoons of the marinade and set aside in a small bowl for basting during grilling.
03 - Place cubed chicken in a large zip-top bag or bowl. Pour remaining marinade over the chicken, seal or cover, and refrigerate for a minimum of 1 hour and up to 8 hours for optimal flavor.
04 - Preheat grill or grill pan to medium-high heat ahead of assembly.
05 - Thread marinated chicken pieces onto skewers, ensuring space between pieces to promote even cooking.
06 - Arrange skewers on the grill and cook for 10 to 12 minutes, turning occasionally and brushing with the reserved marinade until chicken is fully cooked and lightly charred.
07 - Transfer cooked skewers to a serving platter. Sprinkle with sesame seeds and green onions as desired. Serve immediately while hot.
# Additional Tips::
01 -
- Uses pantry-friendly ingredients and fresh ginger
- Ready in about ninety minutes with most of that hands-off
- Perfect for grilling or stovetop any time of year
- Chicken stays incredibly juicy from the quick marinade
02 -
- Packed with protein and relatively low in fat makes a balanced meal
- Freezes well both raw marinated or after grilling for meal prep
- Easily doubled for feeding a crowd
- Fresh ginger makes all the difference I remember my daughter prepping the ginger for the first time the aroma filled the kitchen and we got a little silly snacking on the extra
- A finishing sprinkle of sesame and onion is my final touch at every family barbecue someone always sneaks an extra skewer before they make it to the table
03 -
- Always use fresh ginger and garlic for zing avoid the jarred versions if possible
- Soak bamboo skewers for at least thirty minutes so they don’t scorch as soon as they hit the heat For perfect char without overcooking set your grill to medium-high and keep moving the skewers so every side gets glossy and golden