Ingredients
Method
Prepare the sauce
- Whisk the cornstarch into the water until smooth in a medium saucepan.
- Combine the cornstarch mixture with brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil.
- Stir frequently and bring to a gentle simmer over medium heat.
- Cook until the sauce lightly thickens and turns a deep brown color.
- Remove from heat and let the sauce cool completely.
Marinate the chicken
- In a large zip-top bag, put the cubed chicken and pour half of the cooled sauce over it.
- Seal the bag and gently shake to coat the chicken.
- Refrigerate and marinate for at least 30 minutes.
- Reserve the remaining sauce for basting.
Grill the skewers
- Preheat the grill to medium. Thread the marinated chicken pieces onto the skewers.
- Lightly oil the grill grates and place the skewers over the heat.
- Turn every 3–4 minutes, grilling until the internal temperature reaches 165°F (about 20–30 minutes).
- During the last few turns, brush the skewers with the reserved teriyaki sauce.
- Remove from the grill, then sprinkle with chopped green onion and sesame seeds before serving.
Nutrition
Notes
These skewers are great served warm and pair well with rice, greens, or pickled vegetables. Store leftovers in an airtight container for 3–4 days.