Ingredients
– 2 lbs chicken thighs or breasts cut into 1-inch cubes – Juicy protein base that soaks up teriyaki flavors perfectly. Thighs stay moist on the grill!
– 2 tablespoons cornstarch – Thickens the sauce for glossy coating without clumps.
– 1 cup water – Helps create smooth slurry with cornstarch for sauce base.
– 1/3 cup brown sugar – Adds caramel sweetness that balances savory soy.
– 1/3 cup low sodium soy sauce – Umami backbone, keeps sodium in check.
– 2 cloves garlic minced – Sharp, aromatic punch that elevates every bite.
– 1 tablespoon rice vinegar – Tangy brightness to cut through richness.
– 1/2 tablespoon fresh ginger minced – Zesty warmth for authentic teriyaki kick.
– 1 tablespoon honey – Natural sweetness and stickiness for glaze.
– 1/2 teaspoon sesame oil – Nutty depth that ties flavors together.
– sesame seeds and chopped green onion – Crunchy, fresh finish that looks pro!
Instructions
1-First Step: Make the sauce. Combine 2 tablespoons cornstarch and 1 cup water in a small bowl. In a medium saucepan, add 1/3 cup brown sugar, 1/3 cup low sodium soy sauce, 2 cloves minced garlic, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, 1/2 teaspoon sesame oil, and the cornstarch mixture. Stir frequently over medium heat. Bring to a simmer and cook until lightly thickened and dark brown. Cool completely in the fridge. This takes about 10 minutes active, plus cooling. Let sauce chill fully before marinating, or it won’t coat well.
2-Second Step: Marinate the chicken. Cut 2 lbs boneless skinless chicken thighs or breasts into 1-inch cubes. Place in a ziplock bag. Pour half the cooled sauce over chicken. Shake to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight. Reserve the other half for basting. Shorter marinate keeps texture perfect; longer amps flavor. Great for meal prep!
3-Third Step: Prep skewers. Soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken onto 8 skewers, about 4-5 pieces each. Discard used marinade. Pat chicken lightly dry for better grill marks. Heat grill to medium, around 350 degrees.
4-Fourth Step: Grill the skewers. Lightly oil the grill grates. Place skewers on grill. Turn every 3-4 minutes for even cooking. Grill 20-30 minutes total until internal temp hits 165 degrees. Baste with remaining sauce only on last few turns to avoid burning sugars. Juicy inside, caramelized outside! Use a thermometer for safety.
5-Fifth Step: Oven method if no grill. Preheat to 400 degrees. Place on oiled or parchment-lined sheet. Bake 8-10 minutes per side until 165 degrees. Flip halfway. Super handy for rainy days or apartments.
6-Sixth Step: Air fryer quickie. Preheat to 400 degrees. Cook 8 minutes one side, flip, then 15 minutes more till done. Crispy results fast!
7-Final Step: Serve and enjoy. Remove from heat. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice, cucumber salad, fried rice, coleslaw, or potato salad. Spectacular family meal ready! (712 words)
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use boneless thighs for juicier more flavorful results.
💧 Soak wooden skewers; baste only last turns to avoid burning.
❄️ Marinate up to overnight; sauce keeps 2-3 days in fridge.
- Prep Time: 1 hour
- Marinating: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Asian
- Diet: Gluten-Free option with tamari
Nutrition
- Serving Size: 2 skewers
- Calories: 390 kcal
- Sugar: 22g
- Sodium: 1291mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 215mg