Grilled Teriyaki Chicken

Juicy marinated chicken meets glossy, caramel-like coating when you grill these Teriyaki Chicken Skewers. The homemade sauce hits all the right notes - sweet meets savory meets umami. They've become our family's favorite for everything from casual backyard cookouts to quick weeknight meals. I made these for some friends last weekend and nobody thought I'd whipped up the sauce myself. What's my trick? Taking your time to cook down the sauce properly and letting the chicken soak up all those flavors for a good while.

Key Ingredients and Smart Picking Tips

• Chicken: Go with thighs for juiciness and taste
• Soy Sauce: Pick low sodium for better flavor control
• Brown Sugar: The dark kind adds richer taste
• Ginger: Always go with fresh for best punch
• Garlic: Use freshly chopped, skip the powder
• Rice Vinegar: Brings just enough zing
• Sesame Oil: A small amount does the job
• Honey: Helps make that amazing glaze

Step-By-Step Guide

Getting Ready

1. Cut your chicken into same-sized chunks, chop up your garlic and ginger, and measure everything for the sauce. Put your skewers in water right away. Getting organized this way makes everything run smoothly when timing gets important.

Making Your Sauce

2. Mix your cornstarch with water first, then add it to your other sauce stuff in a pot. Warm it up slowly, keep stirring until it gets thick enough to stick to your spoon. It should turn a nice deep brown. Let it cool all the way before you use it.

Soaking The Chicken

3. Put your chicken pieces and half your cooled sauce in a zipper bag, push out all the air you can. Give it a gentle squish to cover all the chicken. Stick it in the fridge for at least 30 minutes, but longer makes it taste even better. Save the other half of sauce for later.

Building Your Skewers

4. Put your marinated chicken onto your wet skewers, leaving little gaps between pieces so they cook evenly. Don't jam them together too tight or the middles won't cook right and the outsides won't get that nice shine.

Working The Grill

5. Get your grill hot and rub some oil on the grates. Cook over medium heat, turning every couple minutes so all sides cook the same. Brush on some of that saved sauce during the last few minutes to get that shiny coating.

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Smart Cooking Advice

• Make all chicken pieces the same size for even cooking
• Put plenty of oil on your grill to stop sticking
• Keep some water nearby for flame flare-ups
• Don't skimp on soy sauce quality
• Try using two skewers per row for easier flipping
• Watch closely when adding that final glaze

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Keeping and Planning Ahead

You can make the sauce up to a week early and keep it in the fridge in a sealed container. The chicken can sit in the marinade for up to 24 hours. After cooking, the skewers will stay good in the fridge for 3-4 days. When reheating, try using the grill or broiler to bring back that nice glaze.

Mix It Up and Get Creative

I've tried lots of ways to change these up over time. You can add chunks of bell peppers, onions, and pineapple between the chicken pieces. A splash of mirin gives that authentic Japanese touch. Sometimes I throw in some red pepper flakes or a bit of sriracha when I want some heat.

Tricks From The Pros

• Keep your grill at the same heat throughout cooking
• Use both tongs and a spatula together when flipping
• Let your sauce cook down until properly thick
• Cover cooked skewers loosely with foil while resting
• Make more sauce than you think you'll need
• Sprinkle with toasted sesame seeds and green onions before serving

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Wrapping Up

These Teriyaki Chicken Skewers show how basic ingredients can turn into something amazing with a little care. They're perfect for any occasion from family dinners to backyard parties, with that perfect mix of sweet and savory that nobody can resist.

Frequently Asked Questions

→ Can I prepare the glaze early?

Yep, you can store it in the fridge for up to three days.

→ Is chicken breast a good substitute?

Sure, but thighs stay juicer. Just cut breast meat evenly to avoid drying out.

→ What's the best marinade time?

At least half an hour, but leaving it up to eight hours makes it tastier.

→ Can I cook these using an oven?

You can! Broil them about 6 inches from the heat source, flipping every few minutes till done.

→ Why cool the glaze before using?

If it’s hot, it could start cooking the chicken before grilling, which would mess up the texture.