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When it comes to making the best teriyaki chicken skewers, the choice of protein is crucial. While chicken breasts are often considered the go-to option for many recipes, boneless, skinless chicken thighs are the superior choice for this dish. Here’s why:

Best Ever Teriyaki Chicken Skewers!

Discover the ultimate summer treat with these Best Ever Teriyaki Chicken Skewers! These skewers are packed with juicy, marinated chicken thighs, fresh vegetables, and a delicious homemade teriyaki glaze. Perfect for grilling season, they're easy to make and packed with flavor. Just marinate, assemble, and grill for a delightful dish that’s great served with rice or a fresh salad. Garnish with sesame seeds and green onions for a stunning presentation. Enjoy!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes

1/4 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons brown sugar

2 tablespoons honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch (optional, for thicker glaze)

1 tablespoon water (optional, for cornstarch slurry)

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

Sesame seeds and chopped green onions for garnish

Skewers (if using wooden skewers, soak in water for 30 minutes before use)

Instructions
 

Prepare the Marinade: In a mixing bowl, combine soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Whisk together until the sugar is dissolved, creating a flavorful marinade.

    Marinate the Chicken: Place the cubed chicken thighs into the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

      Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. Cut the bell peppers and red onion into 1-inch pieces, and set aside.

        Assemble the Skewers: Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken, red bell peppers, green bell peppers, and red onion onto skewers, alternating between chicken and vegetables for a colorful presentation.

          Grill the Skewers: Once the grill is hot, place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            Optional Glaze: In a small saucepan, combine the remaining marinade. If you prefer a thicker glaze, mix cornstarch with water in a separate bowl and add it to the marinade. Bring to a simmer and cook until thickened, about 2-3 minutes. Brush over the skewers during the last few minutes of grilling for added flavor.

              Serve: Remove skewers from the grill and let them rest for a couple of minutes. Garnish with sesame seeds and chopped green onions before serving. Enjoy your delicious Teriyaki Chicken Skewers with rice or a fresh salad!

                Prep Time: 10 minutes | Total Time: 1 hour (plus marinating) | Servings: 4