A Chicken Skewer Memory (Or, That Time My Brother Fought Me for the Last One)
Alright, let’s get into it. If you’ve ever found yourself at a summer BBQ clutching the last teriyaki chicken skewer like a squirrel with its last acorn, you’re in good company. I swear, my brother and I nearly staged a family coup over these once. There’s just something about the sweet-savory glaze, smoky char, and juicy chicken that…wait, why am I telling this story again? Oh right! This is exactly why I keep making teriyaki chicken skewers—it brings the family together, sometimes with a bit too much competitive spirit.
Why I Keep Coming Back to These (Even When I’m Out of Skewers…Oops)
I make this when I’ve got folks coming over and want to look like I put more effort into dinner than I actually did (don’t tell anyone, ok?). My family goes crazy for this recipe because the marinade is so sticky and addictive, but also because they can eat with their hands and somehow that makes dinner taste better. If you’ve ever tried wrangling toddlers with forks, you’ll get it. Honestly, not having to deal with a ton of cutlery is already a win.
Sometimes I run into the great “the chicken isn’t marinated enough” crisis; but, actually, just letting the chicken sit for 30 minutes works fine. I used to panic if it wasn’t overnight, but no one noticed—except once, but that’s another story.
What You Actually Need (And, Optional Chaos Substitutions I’ve Tried)
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch chunks (I sometimes just use breasts when I’m out—nobody’s died yet, but thighs are juicier. My friend Wendy swears this works with tofu, but I haven’t gone there.)
- 1/2 cup soy sauce (my grandmother insisted on Kikkoman; honestly, the cheap stuff is fine too)
- 1/4 cup mirin (if you can’t find mirin, just use a splash of white wine and add a bit more sugar—this isn’t science)
- 3 tablespoons brown sugar (or honey, if you’re in a pinch)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced (I buy the pre-minced stuff sometimes because—let’s face it—chopping garlic gets old)
- 1 inch ginger, grated (or a teaspoon of ground ginger, I won’t judge)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (totally optional, I forget this half the time but it does make the glaze shinier)
- Sesame seeds and sliced green onions, for garnishing (but mostly for looking fancy)
- Bamboo or metal skewers (if you’re out, just line ‘em up on a tray like lost socks, no big deal)
How I Get These Skewers on the Table (With Some Honest Guidance)
- Marinate the chicken. Throw the chicken chunks in a big bowl (or a zip bag, whatever’s clean). Mix the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger together—give it a quick whisk or a stir with a fork, nothing fancy. Pour most of this over the chicken, but save about 1/4 cup for later (the glaze!)—just pop the reserved bit in a mug in the fridge. Let the chicken sit for at least 30 minutes, but if you forget it and it goes a couple hours in the fridge, that’s grand too.
- Soak the bamboo skewers. If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t catch fire (I’ve absolutely skipped this step and just played firefighter—wouldn’t recommend).
- Thread the chicken. Thread the marinated chicken pieces onto the skewers—don’t cram them too close together, or you’ll get a steamed effect instead of a grilled one. This is where I usually sneak a taste (raw chicken, though—so maybe don’t do that, just kidding).
- Cook those skewers! Preheat your grill (or grill pan, or even your oven broiler) to medium-high. Arrange the skewers on the grill and cook about 4–5 minutes per side, turning once, until the chicken’s got a nice caramelized color and is cooked through. Oven people, broil on a foil-lined tray about 6” from the heat for the same time; flip halfway.
- Make the glaze. Remember that reserved marinade? Pour it into a tiny saucepan and bring to a simmer. Stir in the cornstarch slurry. Cook (stirring while you check emails or watch a bit of telly) until it thickens into a shiny sauce—about a minute or two. If you forget the cornstarch, just let it reduce a bit. Still tasty.
- Brush & finish. Brush the glaze onto your hot skewers, sprinkle sesame seeds and green onions, and—if you’re like me—eat at least one straight off the tray before anyone notices.
What I’ve Learned (From Messing This Up, Frankly)
- If you dump all the marinade on the chicken without saving some for glaze, don’t panic! I’ve mixed up extra in seconds and just kept going. It’s not the end of the world.
- Marinating overnight is awesome, but honestly? Fifteen minutes while you tidy up and wrangle the dog is fine. I have not found a big difference (except in my peace of mind).
- Once I tried grilling these over super high heat; all I got was charcoal chicken. Now I stick to medium-high.
Variations I’ve Actually Made (And One I Won’t Repeat)
- I swapped in pineapple chunks between the chicken pieces—my niece loved it, but I kept burning the pineapple, so, you know, watch it.
- For a spicy kick, I sometimes add a teaspoon of sriracha to the marinade. Just depends on who’s coming to dinner.
- Once tried this with cubed pork. Wouldn’t really recommend, came out kinda dry; stick with chicken in my humble opinion.
About the Equipment (Don’t Stress If You’re Not Fancy)
All you really need is skewers, a grill or oven, and a bowl. If you haven’t got skewers, you can honestly just lay the pieces out on a tray and bake/roast them—call them ‘teriyaki nuggets’ and act cool about it. Oh, and don’t forget tongs or a spatula. I’d say an instant-read thermometer is helpful, but let’s be honest, I usually just poke the thickest bit to see if it’s still pink inside.
How Long Do These Actually Keep? (Not Long Enough)
Supposedly, you can store leftovers in an airtight container in the fridge for up to 3 days, but, honestly, in my house it never lasts more than a day! I bet these would freeze just fine, though I’ve never had enough left to try.
How We Eat Them—And What Else to Serve
We usually pile these onto a big plate in the middle of the table and eat with our hands (napkins required). I love them with white rice and a crunchy cucumber salad, but my cousin Jay dunks his into a big bowl of noodles, which…actually, pretty smart. Sometimes the kids insist on ketchup, but I try not to take that personally.
Lessons Learned the Hard Way (So You Don’t Have To)
- I once tried rushing the marinade step because I was hangry—let’s just say the flavor kind of missed the boat. Give it at least 15–30 minutes if you can.
- Don’t piece the chicken too close on the skewers or you’ll just get sad, soggy chunks. That’s a lesson I learned one rainy day with nowhere to grill except under an umbrella.
FAQs (Because People Actually Ask Me These Things!)
- Can I make this ahead? Absolutely! Just store the marinated chicken (or even pre-threaded skewers) in the fridge, covered, up to a day in advance. But glaze them after cooking, not before, or they’re more likely to burn.
- Do I have to use chicken thighs? Nah, chicken breasts work if you prefer, you just might want to cook them a minute less so they don’t dry out. Or, actually, I find a mix of thigh and breast turns out great—more variety, less stress about running short.
- No skewers—what now? No worries! Just spread out the marinated chunks on a lined tray and bake or broil. Call them what you will, it’s all tasty in the end.
- Can I bake these if I don’t have a grill? 100%. Just broil or roast at 425°F for about the same timing as grilling, flipping once. The edges might not be quite as crispy, but the flavor’s all there (and that’s what matters, right?).
- What do I do with the leftover glaze? Pour it over rice or veggies! Heck, I’ve tossed it into stir fry eggs before—happy accident.
— Oh, quick digression, did you know you can use the same marinade for salmon fillets? Tried it once, didn’t tell anyone they weren’t getting chicken. Only one person noticed. Good times.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch chunks (I sometimes just use breasts when I’m out—nobody’s died yet, but thighs are juicier. My friend Wendy swears this works with tofu, but I haven’t gone there.)
- 1/2 cup soy sauce (my grandmother insisted on Kikkoman; honestly, the cheap stuff is fine too)
- 1/4 cup mirin (if you can’t find mirin, just use a splash of white wine and add a bit more sugar—this isn’t science)
- 3 tablespoons brown sugar (or honey, if you’re in a pinch)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced (I buy the pre-minced stuff sometimes because—let’s face it—chopping garlic gets old)
- 1 inch ginger, grated (or a teaspoon of ground ginger, I won’t judge)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (totally optional, I forget this half the time but it does make the glaze shinier)
- Sesame seeds and sliced green onions, for garnishing (but mostly for looking fancy)
- Bamboo or metal skewers (if you’re out, just line ‘em up on a tray like lost socks, no big deal)
Instructions
-
1Marinate the chicken. Throw the chicken chunks in a big bowl (or a zip bag, whatever’s clean). Mix the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger together—give it a quick whisk or a stir with a fork, nothing fancy. Pour most of this over the chicken, but save about 1/4 cup for later (the glaze!)—just pop the reserved bit in a mug in the fridge. Let the chicken sit for at least 30 minutes, but if you forget it and it goes a couple hours in the fridge, that’s grand too.
-
2Soak the bamboo skewers. If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t catch fire (I’ve absolutely skipped this step and just played firefighter—wouldn’t recommend).
-
3Thread the chicken. Thread the marinated chicken pieces onto the skewers—don’t cram them too close together, or you’ll get a steamed effect instead of a grilled one. This is where I usually sneak a taste (raw chicken, though—so maybe don’t do that, just kidding).
-
4Cook those skewers! Preheat your grill (or grill pan, or even your oven broiler) to medium-high. Arrange the skewers on the grill and cook about 4–5 minutes per side, turning once, until the chicken’s got a nice caramelized color and is cooked through. Oven people, broil on a foil-lined tray about 6” from the heat for the same time; flip halfway.
-
5Make the glaze. Remember that reserved marinade? Pour it into a tiny saucepan and bring to a simmer. Stir in the cornstarch slurry. Cook (stirring while you check emails or watch a bit of telly) until it thickens into a shiny sauce—about a minute or two. If you forget the cornstarch, just let it reduce a bit. Still tasty.
-
6Brush & finish. Brush the glaze onto your hot skewers, sprinkle sesame seeds and green onions, and—if you’re like me—eat at least one straight off the tray before anyone notices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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