Grilled Chicken Skewers with Teriyaki Glaze

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 9g (Sugar: 7g)
• Protein: 30g
• Fiber: 0.5g
• Salt: 1.8g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Mix well until the sugar is dissolved.
2. 2.
   Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the skewers on the preheated grill and cook for 4-5 minutes per side, or until the chicken is cooked through and slightly charred.
7. 7.
   While grilling, brush the chicken with the remaining marinade to create a glossy glaze.
8. 8.
   Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
9. 9.
   Serve the Grilled Chicken Skewers with Teriyaki Glaze hot, garnished with sesame seeds and chopped green onions.

Treat your ingredients with care...

• Soy Sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall saltiness of the dish.
• Mirin — If you don't have mirin, you can substitute it with a combination of equal parts of rice vinegar and sugar.
• Sake — If you don't have sake, you can replace it with dry sherry or Chinese rice wine.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• Baste the chicken with the marinade while grilling to enhance the flavor and create a beautiful glaze.
• For added smokiness, you can grill the skewers over charcoal instead of a gas grill.
• Serve the skewers with a side of steamed rice and a fresh cucumber salad for a complete meal.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from catching fire on the grill.

Serving advice

Serve the Grilled Chicken Skewers with Teriyaki Glaze as an appetizer or main course. They pair well with steamed rice, a side of stir-fried vegetables, or a refreshing Asian slaw.

Presentation advice

Arrange the skewers on a platter, garnish with sesame seeds and chopped green onions, and drizzle any remaining teriyaki glaze over the top. For an elegant touch, serve them on individual small plates with a side of dipping sauce.