Teriyaki Chicken Skewers - Food | GI 365 Gourmet InnovationsGI 365

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers |  GI 365

These Teriyaki Chicken Skewers are a balance of salty and sweet, with the piquancy of mirin and the headiness of garlic and ginger thrown in! Mirin is a Japanese cooking wine made from rice. It’s essential for a more authentic teriyaki flavor, but isn’t totally necessary. I’ve made this sauce many time without it, and it’s still great, but I would definitely encourage you to look for it at your local grocery store or Asian grocery if you’re lucky enough to have one!

Teriyaki Chicken Skewers |  GI 365 Teriyaki Chicken Skewers |  GI 365 Teriyaki Chicken Skewers |  GI 365

It’s easiest to peel ginger with the side of a spoon, the cheaper the spoon the better because they have sharper edges. After you peel the ginger, cut a few thin slices.

Teriyaki Chicken Skewers |  GI 365 Teriyaki Chicken Skewers |  GI 365

Next, cut the thin slices into matchstick pieces and finally, cut across the matchsticks into a fine mince.

For the sauce, simmer all the ingredients together until the sauce becomes slightly thicker and syrupy. The sauce isn’t thick while it’s still hot, but it gets thicker after refrigeration.

For a teriyaki glaze, simply simmer the sauce for a little longer until it gets thick.

Teriyaki Chicken Skewers |  GI 365

I forgot to soak my skewers for the full 24 hours that was recommended. I soaked mine for 2 hours and it helped prevent burning, but I think the full soaking time would’ve been better. Although… I think I’d like to get metal skewers instead because I don’t think I’ll ever remember to soak my skewers ahead of time.

Teriyaki Chicken Skewers |  GI 365

After you turn the skewers, brush the cooked side with teriyaki sauce. This adds a lot of flavor and it gives the skewers a nicely glazed appearance.

Teriyaki Chicken Skewers |  GI 365 Teriyaki Chicken Skewers |  GI 365 Teriyaki Chicken Skewers |  GI 365

We ate these skewers with Stir-Fried Vegetables on the Grill, (recipe next week). I’ve been doing all my cooking on the grill lately because we’ve been having gorgeous sunny days here, which calls for daily grilling!

Teriyaki Chicken Skewers
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb chicken breasts (about 2)
  • ¼ cup teriyaki sauce (a recipe for the teriyaki sauce follows)
  • ¼ cup teriyaki sauce for brushing
Instructions
  1. Cut the chicken breasts into thin strips. Place in a bowl and pour the teriyaki sauce over the top. Stir to coat and refrigerate overnight.
  2. Place 15 wooden skewers in a container and cover with water to soak overnight (this helps to prevent burning).
  3. Preheat the grill over high heat. Thread the chicken strips onto the skewers. Place on then grill and immediately lower the temperature to medium. Grill for 3-5 minutes until chicken easily lifts from the grill.
  4. Turn the chicken and brush with the remaining ¼ cup of teriyaki sauce. Grill for an additional 3-5 minutes until the skewers are totally cooked.
  5. Serve immediately.

This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free to contact me with any questions*

This is my recipe for homemade Teriyaki Sauce:

Teriyaki Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: ⅔ cup
Ingredients
  • 1 Tablespoon ginger, minced
  • 2 cloves garlic, minced
  • ½ cup soy sauce or tamari
  • ¼ cup maple syrup, Grade A
  • ¼ cup mirin
Instructions
  1. Simmer all the ingredients together in a small saucepan for 15 to 25 minutes until the sauce becomes syrupy.
Notes
This sauce keeps in the refrigerator for at least a month, so you can make a double or triple batch for later use.

This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 – 2014 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License

*You may only re-publish this recipe with attribution to this post. Feel free to contact me with any questions*

 

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