Grilled Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 pounds of chicken breasts or thighs, cubed into 1-inch pieces
→ Teriyaki Sauce
02 -
1/3 cup soy sauce (low sodium)
03 -
2 cloves of garlic, finely chopped
04 -
1 tablespoon honey
05 -
2 tablespoons cornstarch
06 -
1 cup water
07 -
1/2 tablespoon freshly minced ginger
08 -
1 tablespoon rice vinegar
09 -
1/3 cup brown sugar
10 -
1/2 teaspoon sesame oil
→ For Assembly
11 -
Green onions, chopped up, for the top
12 -
Skewers (8 total)
13 -
Sesame seeds to sprinkle on top
# Instructions:
01 -
Combine water with the cornstarch first. Add the rest of the sauce ingredients in a small pot. Let it simmer until it thickens, then let it cool down before using.
02 -
Put half of the cooled sauce in a ziplock bag with the chicken. Let it sit at least 30 minutes. Save the rest of the sauce for later.
03 -
Slide the chicken onto the skewers. Get the grill heated up to medium.
04 -
Grill the chicken skewers for 20-30 minutes. Turn every few minutes (about 3-4). Brush with the saved sauce during the last couple of turns.
05 -
Top with sesame seeds and green onions. Serve right away.
# Notes:
01 -
Let your sauce cool all the way down before marinating.
02 -
Thighs or breasts both work well for this.
03 -
You can make the sauce in advance.