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Juicy Japanese Grilled Chicken RecipeNew

Juicy Japanese Grilled Chicken Recipe

Sticky-sweet, savory, and smoky, these Japanese-style grilled chicken skewers get a quick marinade and a glossy teriyaki glaze that clings to every juicy bite. Perfect for weeknights or the first warm evening you fire up the grill.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin
  • 1/4 cup brown sugar packed
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger finely grated
  • 2 tsp cornstarch whisked with 2 tsp water
  • 2 tsp toasted sesame oil
  • 1 1/2 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 8-10 wooden skewers soaked in water 20 minutes
  • 1 tbsp neutral oil for the grill grates
  • 3 scallions thinly sliced on a bias
  • 2 tsp toasted sesame seeds

Instructions

Preparation Steps

  • Soak the wooden skewers in water for 20 minutes. Preheat a gas or charcoal grill to medium-high heat (about 425°F). Clean and oil the grates.
  • Make the teriyaki base: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer and cook 3 minutes, stirring, until the sugar dissolves.
  • Divide the sauce. Measure 1/2 cup into a separate small saucepan for glazing. Pour the remaining sauce into a shallow bowl and let cool 5–10 minutes.
  • Marinate the chicken: Add the chicken pieces to the cooled sauce in the bowl and toss to coat. Cover and refrigerate 15–30 minutes while you prepare the glaze.
  • Thicken the glaze: Bring the reserved 1/2 cup sauce to a simmer. Whisk in the cornstarch slurry and cook 1–2 minutes until glossy and thick enough to coat a spoon. Remove from heat and stir in the toasted sesame oil. Keep warm.
  • Thread and prep: Drain the chicken, discarding the marinade. Thread the pieces onto soaked skewers, leaving a little space between each piece for even cooking.
  • Grill: Lightly oil the hot grates with the neutral oil. Grill the skewers for 3–4 minutes per side, until lightly charred. During the last few minutes, brush with the warm glaze and turn once or twice until the chicken reaches 165°F in the center.
  • Finish and serve: Rest the skewers 3 minutes, then brush with a little more glaze. Shower with sliced scallions and sesame seeds and serve right away.

Notes

If you prefer to broil: arrange skewers on a foil-lined sheet, broil 5–7 minutes per side, glazing during the last few minutes until charred in spots and cooked through.
Leftover glaze (that never touched raw chicken) keeps up to 1 week refrigerated and makes a great drizzle for rice bowls or grilled vegetables.
This recipe is an original recipe inspired by the general idea of Juicy Japanese Grilled Chicken Recipe. The ingredient ratios, instructions, and notes are independently developed.