Teriyaki Chicken Skewers with Rice

Tender chicken thigh skewers grilled with a homemade sticky teriyaki glaze, served with fluffy rice, sesame seeds, and chives. A restaurant-quality Japanese-style meal at home.

Print Recipe

Prep Time 25

Cook Time 15

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian Fusion, Japanese

Calories: 550

Ingredients Equipment Method Notes

Ingredients

Teriyaki Sauce & Marinade

0.5 cup soy sauce
0.25 cup mirin sweet rice wine
0.25 cup sake optional
0.25 cup brown sugar packed
1 clove garlic minced
1 tsp fresh ginger grated

Skewers

1.5 lbs chicken thighs boneless, skinless, cut into pieces
1 tbsp vegetable oil

Serving

4 cups cooked white rice
1 tbsp toasted sesame seeds
2 tbsp chives chopped
0.25 cup pickled red ginger optional

Equipment

Grill or grill pan
Small saucepan
Bamboo Skewers
Mixing bowls
Basting brush

Method

Soak bamboo skewers in water for at least 30 minutes.
In a saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Simmer for 5-7 minutes until slightly thickened. Separate half the sauce for final glazing; let the rest cool for marinade.
Toss chicken pieces with the cooled marinade. Marinate for 20 minutes.
Thread chicken onto soaked skewers. Preheat grill to medium-high heat and brush with oil.
Grill skewers for 5-7 minutes on one side. Flip, brush generously with the reserved glaze, and grill for another 4-5 minutes.
Continue turning and brushing with glaze every minute until chicken is cooked through and glaze is caramelized and sticky.
Serve immediately over rice, sprinkled with sesame seeds and chives, with pickled ginger on the side.
Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

For a thicker sauce, add a slurry of 1 tsp cornstarch and 1 tbsp water during the final minute of simmering the sauce. Ensure chicken thighs are used for the juiciest results.