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Teriyaki Chicken Skewers

Deliciously juicy chicken thighs combined with crispy bacon, marinated in a sweet and tangy teriyaki sauce, perfect for grilling and serving at gatherings.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 lbs Chicken Thighs, skinless and boneless
  • 3 cups Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tablespoons Rice Vinegar
  • 2 cloves Minced Garlic
  • 1 teaspoon Sesame Seed Oil
  • 1.25 cups Water
  • 1 tablespoon Honey
  • 1 teaspoon Red Chili Flakes
  • 1 teaspoon Grated Ginger
  • 1/4 cup Cornstarch Slurry (1/4 cup water plus 3 teaspoons Cornstarch mixed)
  • Salt (to taste)
For the Skewers
  • 1 lbs Bacon Slices
  • Sesame Seeds (for garnish)
  • Scallions (for garnish)

Method
 

Marinating
  1. In a bowl, mix together the marinade ingredients. Add the chicken to a food-safe bowl or bag, pour the marinade over, and refrigerate for 4-12 hours.
Making the Teriyaki Sauce
  1. In a pot over medium heat, combine all the teriyaki sauce ingredients and bring to a boil. Let simmer for 3-4 minutes until thickened, then remove from heat and let cool.
Preparing the Skewers
  1. Remove the chicken from the marinade and discard excess. Pound the chicken thighs to about 1/8 inch thick.
  2. Layer chicken and bacon in a shape approximately 2.5 feet long and 1 foot wide, with chicken on the bottom, bacon on top, and more chicken over the bacon.
  3. Cover with foil and place in the freezer for at least 1 hour, ideally for 4 hours.
  4. Preheat your grill to medium heat (about 325°F). Slice the chilled meat into 2x2 inch cubes and skewer onto small skewers. Season outside with SPG.
Grilling
  1. Place skewers on grill grates and cook for 15-20 minutes or until the internal temperature reaches 165°F, basting with teriyaki sauce throughout.
  2. Once cooked, remove from grill and let rest.
Serving
  1. Serve skewers hot off the grill, garnished with sesame seeds and chopped scallions, alongside rice and sautéed vegetables.

Notes

For best flavor, marinate the chicken overnight if possible. Ensure chicken pieces are cut evenly for consistent cooking. Monitor temperature to prevent burning.