2poundsboneless skinless chicken - cut into chunks
Instructions
If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil and mirin.
Bring to a boil.
In a small bowl, combine the water and cornstarch to form a slurry; Stir the slurry into the saucepan.
Reduce heat and simmer for 4 minutes.
Remove from heat and reserve 1/2 cup of the prepared sauce.
Allow the sauce to cool for at least 30 minutes.
Place chicken pieces in a zip top bag; Pour remaining Teriyaki Sauce over the chicken, seal the bag and refrigerate for 30 minutes.
Thread chicken pieces on skewers and
Place chicken skewers on grill and grill until well browned on one side, about 3-5 minutes.
Turn chicken and grill another 3-5 minutes or until the internal temperature of the chicken reaches 160 degrees.
Remove chicken from the grill and baste with reserved sauce.
Notes
When Grilling: When you are grilling about to make these grilled chicken teriyaki sticks, make sure to preheat your grill before putting your meat on it.
Room Temperature: Don't put cold meat on the grill, allow teriyaki chicken sticks to be at room temperature before grilling.
Short cut tip: Make the chicken teriyaki sticks marinade, allow it to cool and then marinade the chicken overnight for better flavor and to save time.
More Sauce: Sometimes I like to make extra sauce to use on my rice or vegetables to enhance their flavor, so make more.
Beef Teriyaki on a Stick: If you can use sub beef for chicken to make beef teriyaki on a stick.
Grill with Pineapple Slices: Fresh Pineapple pairs perfectly with these teriyaki chicken kabobs, just alternate pineapple chunks with pieces of chicken.
Metal Skewers: You can also use metal skewers for bamboo skewers.