Teriyaki Chicken Skewers Recipe

Chicken breast: Boneless and skinless, cut into bite-sized pieces for easy grilling.

Soy sauce: A salty, umami-rich sauce that forms the base of the marinade.

Brown sugar: Adds sweetness and helps caramelize the chicken on the grill.

Honey: Provides additional sweetness and a sticky texture to the marinade.

Garlic: Minced for a pungent, aromatic flavor.

Ginger: Freshly grated to add a warm, spicy note.

Sesame oil: A fragrant oil that enhances the Asian flavor profile.

Cornstarch: Mixed with water to thicken the marinade into a glaze.

When preparing chicken skewers, ensure the chicken pieces are cut uniformly to promote even cooking. This helps prevent smaller pieces from drying out while larger ones finish cooking. Additionally, soak wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well, making it a suitable substitute for chicken in teriyaki dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor, making it ideal for those with gluten sensitivities.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, providing a more natural alternative to brown sugar.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good vegan-friendly substitute for honey.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, providing a similar flavor profile in a more concentrated form.

• ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, though it is more potent, so use less to achieve a similar flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it lacks the nutty flavor, it still provides a healthy fat content.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch, making it a suitable alternative.

• Allow the chicken skewers to cool completely before storing. This prevents condensation, which can lead to sogginess.

• For short-term storage, place the teriyaki chicken skewers in an airtight container. Refrigerate for up to 3 days, ensuring they remain fresh and flavorful.

• If you're planning to store them for a longer period, freezing is your best option. Wrap each skewer individually in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• To reheat, thaw the chicken skewers in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• For reheating, preheat your oven to 350°F (175°C). Place the skewers on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat on a grill or stovetop. Use medium heat and turn occasionally to ensure even warming.

• If you have leftover thickened sauce, store it separately in a small airtight container in the refrigerator. It can be reheated gently on the stove and brushed over the reheated skewers for added flavor.

• Preheat your oven to 350°F (175°C). Place the teriyaki chicken skewers on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes, or until the chicken is warmed through. This method helps maintain the juicy tenderness of the chicken while keeping the teriyaki glaze intact.

• For a quick and easy option, use a microwave. Place the chicken skewers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to ensure they don't overcook. The microwave is perfect for when you're in a hurry but still want to enjoy the savory goodness of your teriyaki chicken.

• If you have a grill pan or a regular grill handy, preheat it to medium heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and heat for about 5 minutes, turning occasionally. This method revives the smoky, charred flavor that makes grilled teriyaki chicken so irresistible.

• For a stovetop approach, use a non-stick skillet over medium heat. Add a splash of sesame oil to the pan for extra flavor. Place the chicken skewers in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through. This method allows you to control the heat and ensure even reheating.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the teriyaki chicken skewers in a single layer in the basket. Heat for about 4-6 minutes, shaking the basket halfway through. The air fryer is a fantastic way to achieve a crispy exterior while keeping the chicken juicy and flavorful.

• Mixing bowl: Use this to combine the marinade ingredients and to marinate the chicken pieces.

• Whisk: Helpful for thoroughly mixing the marinade ingredients together.

• Knife: Essential for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Skewers: Used to thread the marinated chicken pieces for grilling.

• Grill: Preheat this to medium-high heat for cooking the chicken skewers.

• Tongs: Useful for turning the skewers on the grill to ensure even cooking.

• Small saucepan: Needed to heat the remaining marinade and thicken it with the cornstarch mixture.

• Basting brush: Ideal for brushing the thickened sauce onto the cooked chicken skewers before serving.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for deeper flavor and less prep time on cooking day.

Pre-cut chicken: Buy pre-cut chicken breast pieces to skip the cutting step and jump straight into marinating.

Use a grill pan: If you don’t have a grill, a grill pan on the stove can save setup time and still give you those lovely grill marks.

Batch cook: Double the recipe and freeze half of the marinated chicken for a quick meal next time.