# Components:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
→ Teriyaki Marinade
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin or dry sherry
04 - 2 tablespoons honey or brown sugar
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tablespoon sesame oil
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
10 - 1 tablespoon sesame seeds
11 - 2 green onions, thinly sliced
→ For Grilling
12 - 8 bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
# Method:
01 - In a medium mixing bowl, whisk together soy sauce, mirin, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until fully incorporated.
02 - Pour 3 tablespoons of the marinade into a separate small bowl and set aside for basting during grilling.
03 - Place the cubed chicken in a large zip-top bag or non-reactive bowl. Add the remaining marinade, seal, and refrigerate for at least 1 hour and up to 8 hours for optimal flavor.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Thread the marinated chicken cubes onto skewers, spacing each piece to ensure even cooking.
06 - Place skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally and basting with reserved marinade, until chicken is fully cooked and lightly charred.
07 - Transfer cooked skewers to a serving platter. Sprinkle with sesame seeds and sliced green onions, if desired, and serve hot.
