These Teriyaki Chicken Skewers are a balance of salty and sweet, with the piquancy of mirin and the headiness of garlic and ginger thrown in! Mirin is a Japanese cooking wine made from rice. It’s essential for a more authentic teriyaki flavor, but isn’t totally necessary. I’ve made this sauce many time without it, and it’s still great, but I would definitely encourage you to look for it at your local grocery store or Asian grocery if you’re lucky enough to have one!
It’s easiest to peel ginger with the side of a spoon, the cheaper the spoon the better because they have sharper edges. After you peel the ginger, cut a few thin slices.
Next, cut the thin slices into matchstick pieces and finally, cut across the matchsticks into a fine mince.
For the sauce, simmer all the ingredients together until the sauce becomes slightly thicker and syrupy. The sauce isn’t thick while it’s still hot, but it gets thicker after refrigeration.
For a teriyaki glaze, simply simmer the sauce for a little longer until it gets thick.
I forgot to soak my skewers for the full 24 hours that was recommended. I soaked mine for 2 hours and it helped prevent burning, but I think the full soaking time would’ve been better. Although… I think I’d like to get metal skewers instead because I don’t think I’ll ever remember to soak my skewers ahead of time.
After you turn the skewers, brush the cooked side with teriyaki sauce. This adds a lot of flavor and it gives the skewers a nicely glazed appearance.
We ate these skewers with Stir-Fried Vegetables on the Grill, (recipe next week). I’ve been doing all my cooking on the grill lately because we’ve been having gorgeous sunny days here, which calls for daily grilling!Print
- 1 lb chicken breasts (about 2)
- 1/4 cup teriyaki sauce (a recipe for the teriyaki sauce follows)
- 1/4 cup teriyaki sauce for brushing
- Cut the chicken breasts into thin strips. Place in a bowl and pour the teriyaki sauce over the top. Stir to coat and refrigerate overnight.
- Place 15 wooden skewers in a container and cover with water to soak overnight (this helps to prevent burning).
- Preheat the grill over high heat. Thread the chicken strips onto the skewers. Place on then grill and immediately lower the temperature to medium. Grill for 3-5 minutes until chicken easily lifts from the grill.
- Turn the chicken and brush with the remaining 1/4 cup of teriyaki sauce. Grill for an additional 3-5 minutes until the skewers are totally cooked.
- Serve immediately.
This is my recipe for homemade Teriyaki Sauce:Print
- 1 Tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 cup soy sauce or tamari
- 1/4 cup maple syrup, Grade A
- 1/4 cup mirin
- Simmer all the ingredients together in a small saucepan for 15 to 25 minutes until the sauce becomes syrupy.
This sauce keeps in the refrigerator for at least a month, so you can make a double or triple batch for later use.