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Japanese-American

Teriyaki Chicken Skewers

Grilled chicken glazed with sweet soy sauce—essential tiki party fare

skewerEasyJapanese-American
Prep20 minCook15 minTotal35 minServes24Temphot
⚠ Contains: 🫘 Soy, 🌾 Gluten
Recipe
Ingredients
  • 2 lbschicken thighs(boneless, skinless, cut into 1-inch pieces)
  • 0.5 cupsoy sauce
  • 0.25 cupmirin
  • 0.25 cupsake(or dry sherry)
  • 3 tbspbrown sugar
  • 1 tbspfresh ginger(grated)
  • 2 clovesgarlic(minced)
  • 24bamboo skewers(soaked 30 minutes)
  • 2 tbspsesame seeds(for garnish)
Instructions
  1. 1Combine soy sauce, mirin, sake, brown sugar, ginger, and garlic in saucepan
  2. 2Simmer until slightly thickened, about 5 minutes; reserve half for glazing
  3. 3Thread chicken pieces onto soaked skewers
  4. 4Grill over medium-high heat for 4-5 minutes per side
  5. 5Brush with teriyaki glaze during last minute of cooking
  6. 6Garnish with sesame seeds and serve with remaining sauce
Notes
Pro Tips

Use chicken thighs for juicier results. Soak wooden skewers 30 minutes to prevent burning. Reserve some sauce for glazing after cooking. Grill over medium-high, turning and glazing frequently. The sauce should caramelize but not burn.

History & Origin

Teriyaki is a Japanese cooking technique (teri = shine, yaki = grill) that became synonymous with Hawaiian and tiki cuisine after Japanese immigrants arrived in the islands. The sweet, glossy glaze became a signature flavor of Polynesian-American fusion cooking.

Cocktail Pairings
Pairs Well With
rumbeersake
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Japanese-American◆Easy