Teriyaki Chicken Skewers

This is absolutely another dish inspired by my time in Japan. This is definitely not authentic by any means, but I was going for those cute yakitori grill spots. I had some of the most delicious grilled meats in Tokyo and was craving those same flavors when I got home. This is best served with rice and a shredded cabbage topped with sesame dressing. The sauce for the chicken is so simple but so flavorful and it will make you want to eat it every single day! If chicken isn’t your vibe, you can swap for your favorite protein or even veggies – this would be fantastic with zucchini, green onions, sweet potatoes, and more!

Serves: 2-3

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Total Time: 50 Minutes

To Make:

1. In a large bowl, mix together the marinade for the chicken. Add the 1/4 cup dark soy sauce, 2 tbsp rice vinegar, 4 minced garlic cloves, 1/4 cup brown sugar, and 2 tbsp sesame oil. Stir well to combine. *We will use the cornstarch later in the recipe.
2. Add in the cubed pieces of chicken breast to the marinade and give it a stir to evenly coat the chicken. Set aside and let it rest for at least 20 minutes.
3. While the chicken rests, prepare any additional Ingredients you will be serving this with – start the rice, steam your favorite greens, dice some green onions, etc!
4. When you are ready to cook the chicken, let’s heat the grill first so it can get hot while we finish prepping the chicken. Turn on your grill and heat it to around 350 degrees Fahrenheit.
5. Now, let’s get the chicken cooked. Using metal skewers, slide the chicken breast cubes on to the skewer. Use as many skewers as it takes until all the chicken has been used. Set the skewered chicken on a plate. *You can use wooden skewers, but make sure to soak them if you plan on grilling the chicken so they don’t catch fire.
6. There should be some remaining marinade in the bowl. Add the 2 tsp cornstarch to the marinade and mix well until the cornstarch is well combined. Add the marinade to a small sauce pot and heat it over low-medium on the stove top, stirring occasionally until you are ready to serve.
7. At this point, the grill should be ready to go, also it is okay if the grill registers hotter than 350 degrees fahrenheit since it will cool when we open it. Carefully add the chicken skewers to the grill, cover the grill and reduce the grill heat to low. Cook for about 8 minutes. Flip the skewers using tongues or heat resistant gloves and cook for another 8 minutes until the chicken is fully cooked. *You can adjust the heat of the grill while you cook if you notice the temperature getting too low.
8. Once the chicken is finished, remove the skewers from the grill and let them rest for a few minutes.
9. Now let’s assemble the bowls. Add a spoonful of rice, top with 1-2 skewers of chicken (depending on how large the skewers are), drizzle on the marinade you have been simmering in the sauce pot and serve with any additional Ingredients you want!