Grilled Teriyaki Chicken Kebabs made easy with a quick homemade sauce, juicy chicken, and big flavor. Perfect with rice or grilled veggies!
Instructions
1
Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
2
Make the sauce
3
Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
4
Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
5
Marinate the chicken
6
Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
7
Grill the chicken
8
Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
9
Cook the rice
10
Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.
