Ingredients
Scale
- 2 lbs Chicken breast, cut into cubes; boneless, skinless preferred.
- 1/2 cup Soy sauce, low-sodium options are available.
- 1/4 cup Brown sugar, can substitute with coconut sugar for a healthier option.
- 1/4 cup Honey, maple syrup can be used as a vegan substitute.
- 1 tablespoon Minced garlic, freshly minced enhances flavor.
- 1 tablespoon Minced ginger, fresh ginger brings a lovely zing.
- 1 tablespoon Sesame oil, provides depth and richness.
- 1/4 teaspoon Black pepper, can adjust to taste.
- Skewers, as needed; if using wooden skewers, soak in water for 30 minutes.
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, sesame oil, and black pepper.
- Marinate the Chicken: Add chicken cubes to the marinade and let it sit for at least 30 minutes, or overnight in the fridge to absorb flavors.
- Preheat the Grill: Preheat your grill to medium-high heat, ensuring it is properly heated before placing the skewers on.
- Thread the Chicken: Thread the marinated chicken onto the skewers, ensuring they are packed closely but not overly cramped.
- Grill the Skewers: Grill the skewers for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- Serve: Serve the skewers with rice and vegetables, garnished with sesame seeds and green onions if desired.
Notes
For best flavor, marinate chicken overnight and don’t overcrowd the skewers. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 16g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Teriyaki, Chicken Skewers, Grilling, Japanese Cuisine