Grilled Teriyaki Chicken Skewers
Instructions
- 1
Cut the chicken breasts into bite-sized pieces, about 2.5 cm (1 inch) cubes.
- 2
In a mixing bowl, combine soy sauce, mirin, brown sugar, minced ginger, minced garlic, and sesame oil. Stir until the sugar has dissolved.
- 3
Add the chicken pieces to the marinade and coat evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, preferably overnight.
- 4
Preheat the grill to medium-high heat and brush the grates with vegetable oil.
- 5
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
- 6
Place the skewers on the grill and cook for approximately 12–15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred edges appear.
- 7
Remove the skewers from the grill and let them rest for 2–3 minutes before serving.
- 8
Garnish with sliced green onions and sesame seeds (optional). Serve warm.
Chef's Note
"These skewers make a fantastic main dish, appetizer, or even a meal-prep option. To ensure tender chicken, don't overcook—remove promptly when fully cooked. For extra flavor, brush the skewers with the reserved marinade during grilling, ensuring it has been boiled first for safety. If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning."
