Grilled Chicken Skewers with Homemade Glaze

Grilled Chicken Skewers with Homemade Glaze are a favorite at my dinner table. The secret to these juicy skewers lies in the savory-sweet homemade sauce, made just right for a burst of flavor. Preparing the glaze is easy—simmer tamari, mirin, sake, and brown sugar until it’s thick and irresistible. Let it cool while you prep the chicken and green onions.

Assembling and Cooking

First, soak the bamboo skewers to keep them from burning. Then, thread the chicken and green onions onto the skewers, alternating for a beautiful presentation. Broil the skewers on a lined baking sheet until they’re caramelized to perfection. Brush on the glaze generously during cooking for that glossy finish.

Finishing Touches

Once they’re done, a final brush of glaze adds a professional touch. Serve these skewers piping hot, maybe with a sprinkle of shichimi togarashi for those who like a bit of heat. It’s a dish that’s perfect for summer barbecues or cozy dinners at home.

Grilled Chicken Skewers with Homemade Glaze_raw

Enjoying Your Creation

Grilled Chicken Skewers with Homemade Glaze are not just a meal but an experience. Whether you’re hosting a dinner party or treating yourself to a weekday meal, these skewers are sure to impress. Dive into the flavors of Japan with every bite—savor the tender chicken, the sweet glaze, and the hint of green onions. It’s a dish that’s as delicious as it is satisfying.

Chef’s Notes-Grilled Chicken Skewers with Homemade Glaze

Ingredient Preparation: Ensure the chicken and green onions are cut into uniform pieces for even cooking.
Soaking Skewers: Soak bamboo skewers for at least 30 minutes to prevent burning.
Glaze Consistency: Allow the glaze to cool to room temperature after simmering; it will thicken as it cools, providing a better coating for the skewers.
Broiling Tips: Use a wire rack on a baking sheet to elevate the skewers for even broiling and easy cleanup.
Presentation: Brush the skewers with glaze in layers during cooking for a glossy finish and intensified flavor.

Delicious Grilled Chicken Skewers with Homemade Glaze

0.0 from 0 votes

Course: Main CourseCuisine: JapaneseDifficulty: Medium

Servings

skewers

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minute

Get ready to tantalize your taste buds with these Grilled Chicken Skewers glazed in a savory-sweet homemade sauce! Perfect for outdoor grilling or broiling in the oven, this easy-to-follow recipe will have you making restaurant-quality skewers at home. The secret lies in the luscious homemade glaze that you can prepare ahead of time. Let’s get grilling!

Ingredients

For the Glaze
1/2 cup soy sauce use tamari for gluten-free
1/2 cup sweet rice wine (mirin)
1/4 cup rice wine (sake)
1/4 cup water
2 tsp packed brown sugar
For the Skewers
9 green onions (or 2 Tokyo negi)
1 lb boneless, skinless chicken thighs (room temperature)
Neutral oil (for brushing the rack)
Japanese seven spice (shichimi togarashi) (optional)
Alternative Ingredients:
Tamari can replace soy sauce for a gluten-free option.
Dry white wine can substitute sake.
Honey can replace brown sugar for a different sweetness profile.
Leeks can be used instead of green onions.

Directions

Prepare Ingredients – Gather all the necessary ingredients and soak the bamboo skewers in water for 30 minutes to prevent burning.
Make the Glaze – In a small saucepan, combine tamari, mirin, sake, water, and brown sugar. Bring to a boil over high heat. Reduce to low and simmer uncovered until reduced by one-third (about 30 minutes). Let it cool to room temperature; it will thicken as it cools. Cut chicken thighs and green onions into 1¼-inch pieces. Alternate threading chicken and green onion pieces onto the soaked skewers.
Broil/Grill Skewers – Preheat broiler to High. Line a baking sheet with foil and place an oiled wire rack on top. Arrange skewers on the rack and broil for 6 minutes. Brush with glaze, flip and brush again. Broil for another 3-4 minutes until caramelized.
Final Touch – Flip once more for presentation and brush with glaze again. Broil for an additional 1-2 minutes.