Teriyaki Chicken Skewers Recipe

Chicken breast: The main protein for the skewers, providing a lean and tender base for the marinade.

Soy sauce: A salty and savory liquid that forms the base of the teriyaki marinade.

Brown sugar: Adds sweetness and depth to the marinade, balancing the salty soy sauce.

Honey: Provides additional sweetness and helps to caramelize the chicken on the grill.

Garlic: Adds a pungent and aromatic flavor to the marinade.

Ginger: Offers a warm, spicy note that complements the other flavors in the marinade.

Sesame oil: A fragrant oil that adds a nutty flavor to the marinade.

Cornstarch: Used to thicken the leftover marinade into a sauce for serving.

To ensure your chicken skewers are juicy and flavorful, make sure to marinate the chicken for at least 15 minutes, but if you have time, letting it sit for a few hours or even overnight in the refrigerator will allow the soy sauce, brown sugar, and honey to penetrate deeply into the meat. When threading the chicken onto the skewers, leave a little space between each piece to ensure even cooking. If using wooden skewers, soak them in water for about 30 minutes before grilling to prevent them from burning.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and mild flavor, making it a suitable alternative for chicken in skewers.

• chicken breast - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture and absorb the flavors of the marinade well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a good alternative to brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and depth of flavor, though it is more liquid than brown sugar.

• honey - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener with a similar consistency and sweetness to honey.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a plant-based alternative to honey.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is more concentrated, so use less.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic-like flavor and can be used if fresh garlic is unavailable.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more potent, so use less.

• grated ginger - Substitute with galangal: Galangal provides a similar spicy and aromatic flavor, though it is slightly more citrusy.

• sesame oil - Substitute with olive oil: Olive oil can be used for cooking, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil offers a similar nutty flavor and high smoke point, suitable for cooking.

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

• cornstarch - Substitute with potato starch: Potato starch can be used as a thickener and offers a similar texture to cornstarch.

• Allow the teriyaki chicken skewers to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the skewers in an airtight container. If you have any leftover thickened sauce, store it separately in a small airtight container.

• Keep the container in the refrigerator for up to 3 days. This ensures the chicken remains fresh and flavorful.

• To freeze, wrap each skewer individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to grab just the right amount for a quick meal.

• Place the wrapped skewers in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the bag with the date to keep track of freshness. The teriyaki chicken skewers can be frozen for up to 2 months.

• When ready to enjoy, thaw the skewers in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the chicken.

• Reheat the skewers on a grill or in an oven preheated to 180°C (350°F) until heated through. This will help retain their delicious grilled flavor.

• If you have stored the thickened sauce separately, reheat it gently in a saucepan over low heat, stirring occasionally, until it reaches the desired consistency.

• Serve the reheated teriyaki chicken skewers with the warmed sauce for a meal that tastes just as delightful as the day it was made.

• Preheat your oven to 350°F (175°C). Place the teriyaki chicken skewers on a baking sheet lined with 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.

• For a quick fix, use the microwave. Arrange the skewers on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overcook, as microwaving can sometimes make the chicken rubbery.

• If you have an air fryer, preheat it to 350°F (175°C). Place the teriyaki chicken skewers in the basket, ensuring they are not overcrowded. Heat for about 3-5 minutes. The air fryer will give the chicken a nice, slightly crispy exterior while keeping the inside juicy.

• On the stovetop, heat a non-stick skillet over medium heat. Add a splash of sesame oil for extra flavor. Place the skewers in the pan and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through. This method can enhance the teriyaki glaze, making it even more delicious.

• For those who love a smoky flavor, reheat on the grill. Preheat your grill to medium heat. Place the teriyaki chicken skewers on the grill and heat for about 5 minutes, turning occasionally. This will revive the original grilled taste and add a touch of char to the chicken.

• Mixing bowl: Use this to combine the soy sauce, brown sugar, honey, garlic, ginger, and sesame oil for the marinade.

• Whisk: Helpful for mixing the marinade ingredients thoroughly.

• Knife: Essential for cutting the chicken breast into cubes.

• Cutting board: Provides a stable 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 leftover marinade and thicken it with the cornstarch mixture.

• Spoon: Handy for stirring the cornstarch mixture into the marinade while it thickens.

Prepare ingredients in advance: Marinate the chicken the night before to enhance flavor and save time on busy days.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and grated ginger to cut down on prep time.

Batch grilling: Grill extra skewers and store them for quick meals throughout the week.

Quick marinade absorption: Cut chicken into smaller cubes for faster marinade absorption.

Efficient skewer threading: Use double skewers to prevent chicken from spinning, ensuring even cooking.