Perfect Grilled Chicken Teriyaki Skewers

1.Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.

2.Thicken the Sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Remove from heat and let cool slightly.

3.Marinate the Chicken: Place the cubed chicken into a large bowl or resealable plastic bag. Pour about 1/3 cup of the cooled teriyaki sauce over the chicken, ensuring all pieces are coated. Reserve the remaining sauce for basting/glazing later. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

4.Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small space between each piece.

5.Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat (approximately 200°C / 400°F). Lightly brush the grill grates with vegetable oil to prevent sticking.

6.Grill the Skewers: Place the skewers on the hot grill. Cook for 4-5 minutes per side. After the first flip, begin brushing the skewers generously with the reserved teriyaki sauce.

7.Continue Grilling and Basting: Turn and baste the skewers every 3-4 minutes until the chicken is cooked through, opaque, and has developed a beautiful caramelized glaze (total cooking time is usually 12-16 minutes, depending on heat). Ensure the internal temperature reaches 74°C (165°F).

8.Serve: Remove the skewers from the grill. Garnish immediately with toasted sesame seeds and sliced green onions. Serve hot, perhaps with extra reserved teriyaki sauce on the side for dipping.