Seattle-Style Teriyaki Skewers

• •1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes (or use sirloin/flank steak))
• •10 Bamboo Skewers (6-inch)
• •1 cup Soy Sauce (low sodium preferred)
• •1 cup Mirin
• •2 tablespoons Sake (optional, or substitute with dry sherry or extra mirin)
• •1 cup Light Brown Sugar (packed)
• •2 tablespoons Fresh Ginger (grated)
• •4 cloves Garlic (minced)
• •1 tablespoon Cornstarch
• •2 tablespoons Cold Water (for cornstarch slurry)
• •1 tablespoon Vegetable Oil (for grilling, optional)
• •1 tablespoon Toasted Sesame Seeds (for garnish)
• •2 Green Onions (thinly sliced, for garnish)

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes while you prepare the other ingredients. This prevents them from burning during cooking.

2. 2

   In a medium saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Whisk until the sugar is dissolved. This is your base teriyaki sauce.

3. 3

   Pour about 1/4 cup of the teriyaki sauce into a separate bowl. This will be used as a marinade. Reserve the remaining sauce in the saucepan for the glaze.

4. 4

   Add the cubed chicken thighs to the 1/4 cup reserved teriyaki sauce. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for too long as the soy sauce can toughen the chicken.

5. 5

   While the chicken marinates, prepare the glaze. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.

6. 6

   Bring the remaining teriyaki sauce in the saucepan to a simmer over medium heat. Cook for 2-3 minutes, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to a glossy, syrupy consistency, about 2-4 minutes. Remove from heat and set aside.

7. 7

   Preheat your grill to medium-high heat (or preheat broiler to high with a rack 6-8 inches from the heat, or heat a large skillet/grill pan over medium-high heat). Lightly oil the grill grates or pan if necessary.

8. 8

   Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.

9. 9

   Grill, broil, or pan-fry the skewers for 8-12 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. During the last 2-3 minutes of cooking, brush the skewers generously with the thickened teriyaki glaze. Continue to cook, turning once, until the glaze is caramelized and sticky.

10. 10

    Remove skewers from heat. Brush with a final coating of the warm teriyaki glaze, if desired. Garnish immediately with toasted sesame seeds and thinly sliced green onions.

11. 11

    Serve hot as an appetizer or with steamed rice for a light meal.

Chef's Tips

• 💡Always soak bamboo skewers for at least 30 minutes before use to prevent them from catching fire or burning excessively during cooking.
• 💡Do not overcrowd your grill or pan. Cook the skewers in batches if necessary to ensure even cooking and good charring.
• 💡For perfectly cooked chicken, use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
• 💡Make extra glaze! It's delicious drizzled over rice or as a dipping sauce for the skewers.
• 💡If using beef, sirloin or flank steak cut against the grain works best. Marinate beef for 1-4 hours.