Garlic Teriyaki Chicken Skewers: A Taste of Japan
Details
Grilled to perfection, these chicken skewers deliver a sticky, garlicky punch that's pure umami magic!
Ingredients
Instructions
Prepare the Marinade
In a medium bowl, whisk together the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger until the sugar is dissolved.
Marinate the Chicken
Add the chicken cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Prepare the Skewers
Thread the marinated chicken pieces onto the skewers. You can arrange them tightly or with a little space in between. Reserve the remaining marinade.
Thicken the Sauce (Optional)
If you prefer a thicker sauce, in a small bowl, dissolve the cornstarch in 2 tablespoons of the reserved marinade. Add this mixture back into the main reserved marinade and whisk well.
Grill the Skewers
Preheat your grill (or a grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill.
Cook and Baste
Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. During the last few minutes of grilling, frequently baste the skewers with the reserved teriyaki marinade, allowing it to caramelize and create a glossy coating. Ensure the chicken reaches an internal temperature of 165°F (74°C.)
Serve
Remove the skewers from the grill and arrange them on a serving platter. Garnish generously with sesame seeds and thinly sliced green onions. Serve hot, perhaps with a side of steamed rice.
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