Description
These chicken teriyaki skewers make for the perfect weeknight meal. It only requires a few ingredients and is ready in no time at all!
Ingredients
Scale
- 600g boneless chicken thighs, with skin (1.3lbs)
- salt + pepper to taste
- bamboo sticks soaked for 30 minutes *see note
Sauce:
- ¼ cup Kikkoman soy sauce
- ¼ cup Kikkoman mirin
- ¼ cup sake
- ¼ cup sugar
- garnish: scallions & sesame seeds
Instructions
- Add all of the sauce ingredients in a nonstick pan and bring to a boil. Then, lower the heat and simmer until reduced and thickened. Make sure to stir occasionally and keep in mind the sauce will continue to thicken off the heat. Transfer to a bowl and set aside.
- Pat dry the chicken thighs and cut into 1-inch cubes. Skewer with the chicken skin placed in the same directions and generously season with salt and pepper.
- Heat a grilling pan on medium-high to high heat and add the skewers, skin-side down. You want to cook the chicken for a majority of the time skin-side down for moist chicken. The cook time will vary based on your chicken size, heat and pan. For reference, I cooked skin-side down for 4 minutes, flipped it and cooked for another 1.5 minutes.
- Brush with the homemade teriyaki sauce and garnish if desired. Serve with the extra sauce on the side & enjoy! 🍵
Notes
Soaking the bamboo skewers for at least 30 minutes prevents it from burning. It is not an essential step, but highly recommended!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Japanese
Keywords: chicken teriyaki skewers