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Teriyaki Chicken Skewers

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Holly Ford

Ingredients

  • 1.5 lb boneless skinless chicken thigh cut into bite size pieces
  • 4 green onions white part only cut into 1.5-inch pieces
  • 4 tablespoon soy sauce
  • 5 tablespoon pineapple juice
  • 3 tablespoon brown sugar
  • 1 tablespoon sweet rice wine (mirim)
  • 2 cloves garlic finely minced
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil
  • dashes freshly cracked pepper
  • 2 teaspoon cornstarch
  • dashes toasted sesame seeds
  • 8 bamboo skewers soaked in water for 30 minutes

Instructions

  • Put chicken and green onion pieces onto skewers. Set aside
  • Heat the grill very hot. Grease the grate with some oil and place the chicken skewers. Grill until the chicken is cooked through, turning once or twice.
  • Meanwhile, mix soy sauce, pineapple juice, rice wine, sugar, garlic, ginger, sesame oil, pepper, and cornstarch in a small skillet. Boil until thickened.
  • Brush the sauce over the chicken skewers and sprinkle toasted sesame seeds over. Serve warm.