Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • ½ cup (120ml) soy sauce (low sodium preferred)
  • ¼ cup (60ml) honey
  • 2 tablespoons (25g) packed light brown sugar
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon (3g) fresh ginger, grated
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) cold water
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)
  • Wooden or metal skewers

Instructions:

  1. In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar is dissolved.
  2. Add the cornstarch slurry (cornstarch mixed with cold water) to the sauce and cook, stirring constantly, until the sauce thickens into a glossy glaze (about 1-2 minutes). Remove from heat and let cool slightly.
  3. Season chicken cubes with salt and pepper. Toss the chicken with most of the teriyaki sauce, reserving about 1/4 cup for serving. Cover and refrigerate for at least 30 minutes.
  4. Thread the marinated chicken onto skewers, leaving a small space between each piece. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Preheat grill to medium-high heat. Cook skewers, turning occasionally and brushing with remaining teriyaki marinade, until chicken is cooked through and lightly charred (about 10-12 minutes). Internal temp 165F.
  6. Remove skewers from grill and let rest for a few minutes. Garnish with sesame seeds and green onions (if using).
  7. Serve skewers with reserved teriyaki sauce on the side.