Teriyaki Chicken Skewers

A plate of teriyaki chicken skewers garnished with scallions and sesame seeds over a plate of white rice

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These teriyaki chicken skewers, paired with a sweet and spicy teriyaki marinade and bacon, pack a serious flavor punch!

Prep Time2

Cook Time30

Marinating Time4

Total Time6 30

Course: Dinner, Lunch, Main Course

Cuisine: Chinese

Servings: people

Author: Derek Wolf

Ingredients

Skewers:

4 lbs Chicken Thighs skinless & boneless
1 lbs Bacon Slices
1 cup Salt, Pepper, Garlic Seasoning (SPG) from Spiceology
Sesame Seeds garnish
Scallions garnish

Marinade:

3 cups Soy Sauce
¼ cup Brown Sugar
2 tbsp Rice Vinegar
2 Minced Garlic
1 tsp Sesame Seed Oil

Teriyaki Sauce:

1.25 cup Water
1 cup Soy Sauce
2 tbsp Brown Sugar
1 tbsp Honey
1 tbsp Minced Garlic
1 tsp Red Chili Flakes
1 tsp Grated Ginger
¼ cup Cornstarch Slurry ¼ cup water + 3 tsp Cornstarch mixed
Salt to taste

Instructions

Marinade:

In a bowl, mix together the ingredients for the marinade.
Add the chicken to a food safe bowl or bag and top with the marinade. Place in the fridge to marinade for 4-12 hours.

Teriyaki Sauce:

Add all the ingredients to a pot over medium heat, bring to a boil and let simmer for about 3-4 minutes.
Once thickened, pull off and let cool

Chicken:

Pull the chicken out and discard excess marinade.
Pound the chicken thighs until about ⅛” thick.
Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Cover in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
Preheat your fire to medium heat (about 325F).
Pull out your meat and slice into 2x2” cubes and skewer onto small skewers. Season the outside with SPG.
Add the skewers to the grill grates to cook slowly, we want to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the Teriyaki Sauce throughout. Then once done, pull off and let rest.
Serve with rice, veggies, teriyaki sauce, sesame seeds and scallions. Enjoy!

Notes

Hawaiian Macaroni Salad

I know Hawaiian macaroni salad might not immediately come to mind when you think of chicken skewers, but hear me out! This salad pairs perfectly with the delicious teriyaki flavor from the chicken skewers. You'll need 1 pound elbow macaroni, 2 cups mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 cup finely diced celery, 1/4 cup finely diced yellow onion and 2 large carrots, finely grated.

Cook the macaroni according to the package instructions, then drain and toss with the apple cider vinegar. In a large bowl, mix together your mayo, sugar, salt and spices. Then, toss in the pasta, along with your vegetables. Mix well, season to taste with salt and black pepper, then refrigerate for at least two hours. Enjoy with your favorite Hawaiian or Asian barbecue meals! I bet this macaroni salad would be freakin' delicious with my Hawaiian chicken skewers, Huli-Huli ribs or any recipe that calls for Tiki Tiki Sauce.

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