Seattle-Style Teriyaki Skewers
Charred chicken or beef skewers coated in a thick, sweet-and-savory ginger-garlic teriyaki glaze, a signature fast food staple from Seattle.
Ingredients
- •1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes (or use sirloin/flank steak))
- •10-12 Bamboo Skewers (6-inch)
- •1/2 cup Soy Sauce (low sodium preferred)
- •1/4 cup Mirin
- •2 tablespoons Sake (optional, or substitute with dry sherry or extra mirin)
- •1/4 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.
Soak bamboo skewers in water for at least 30 minutes while you prepare the other ingredients. This prevents them from burning during cooking.
- 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.
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.
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.
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.
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.
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.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
- 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.
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.
Serve hot as an appetizer or with steamed rice for a light meal.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams