Ingredients
- Teriyaki Sauce:
- 3 tablespoons soy sauce
- ¼ cup pineapple juice
- ¼ cup hot honey (such as Mike's Hot Honey®)
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 pound skinless, boneless chicken thighs, cut into strips
- salt and ground black pepper to taste
Why Everyone Loves This Recipe
Tips For Better Flavor
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Grill over medium heat to avoid charring the sauce while ensuring the chicken cooks through.
Step 1
Stir together the soy sauce, pineapple juice, hot honey, garlic, brown sugar, salt, and ginger in a saucepan. Heat it over medium until it just begins to boil, which should take about 5 minutes. Then turn the heat down to low and whisk in the cornstarch until the sauce thickens, stirring constantly for another minute or two. Take it off the heat and set it aside.
Step 2
Thread the chicken onto skewers and season both sides with a little salt and pepper. Give the chicken a good brush with the teriyaki sauce, saving some for later, then pop the skewers in the fridge to marinate for at least a couple of hours or overnight if you have the time.
Step 3
When you’re ready to cook, preheat your oven to 400°F (200°C) and line a baking sheet with foil. Arrange the skewers on the sheet and bake them for about 10 to 13 minutes until they’re cooked through.
Step 4
Move an oven rack close to the broiler and preheat it. Brush the skewers with more sauce, then broil them for 2 to 3 minutes on each side, so they get that nice caramelized finish. Serve with extra sauce on the side for dipping.
