Step 1: Prepare the Chicken

Begin by preparing your chicken thighs. If you purchased whole chicken thighs, ensure they are boneless and skinless. Trim any excess fat or gristle. Cut the chicken thighs into uniform 1-inch cubes. Consistency in size will ensure even cooking on the skewers. Place the cubed chicken in a large bowl.

Step 2: Make the Teriyaki Marinade

In a separate medium-sized bowl, whisk together the soy sauce, mirin, sake, and brown sugar. Stir until the brown sugar is fully dissolved into the liquid. Add the minced garlic and grated ginger to the mixture. Finally, whisk in the sesame oil to complete the marinade. Taste the marinade and adjust sweetness or saltiness to your preference.

Step 3: Marinate the Chicken

Pour the teriyaki marinade over the cubed chicken in the bowl. Make sure all the chicken pieces are well coated in the marinade. Gently toss the chicken to ensure even distribution. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally for 2-4 hours. Longer marinating time allows the flavors to penetrate the chicken more deeply, resulting in a more flavorful and tender skewer. Avoid marinating for more than 8 hours, as the soy sauce can start to break down the chicken protein and make it mushy.

Step 4: Prepare the Skewers

If using wooden skewers, make sure they have been soaked in water for at least 30 minutes. Soaking prevents the wood from burning on the grill or in the oven. Thread the marinated chicken cubes onto the skewers. Aim to place about 4-5 pieces of chicken per skewer, leaving a little space between each piece for even cooking. Do not overcrowd the skewers, as this can hinder proper cooking and browning.

Step 5: Prepare the Teriyaki Glaze

While the chicken is marinating or while you are threading the skewers, prepare the teriyaki glaze. In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. This cornstarch slurry will thicken the remaining marinade into a glossy glaze.

Step 6: Cook the Chicken Skewers

There are several ways to cook your teriyaki chicken skewers: grilling, baking, or pan-frying.

• Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and nicely charred. Baste the skewers with the remaining marinade (that has not touched raw chicken) during the last few minutes of grilling to create a beautiful glaze. Ensure the chicken reaches an internal temperature of 165°F (74°C).
• Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top of the baking sheet. Arrange the chicken skewers on the wire rack, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). During the last 5-7 minutes of baking, brush the skewers with the remaining marinade (that has not touched raw chicken) to create a glaze. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
• Pan-Frying: Heat a tablespoon of cooking oil (like vegetable or canola oil) in a large skillet or grill pan over medium-high heat. Once the pan is hot, add the chicken skewers, being careful not to overcrowd the pan (cook in batches if necessary). Cook for about 3-4 minutes per side, until the chicken is cooked through and nicely browned. Baste with the remaining marinade (that has not touched raw chicken) during the last few minutes of cooking to create a glaze. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Make the Teriyaki Glaze (Final Step)

While the chicken skewers are cooking, pour the remaining marinade into a small saucepan. Bring the marinade to a simmer over medium heat. Stir in the cornstarch slurry and continue to simmer, stirring constantly, for about 2-3 minutes, or until the glaze has thickened to your desired consistency. The glaze should be glossy and coat the back of a spoon. Remove from heat.

Step 8: Glaze and Garnish

Once the chicken skewers are cooked through, generously brush them with the thickened teriyaki glaze. Ensure each skewer is nicely coated with the glossy glaze. Sprinkle the toasted sesame seeds and sliced green onions over the glazed chicken skewers for garnish.

Step 9: Serve

Serve the Teriyaki Glazed Chicken Skewers immediately while they are warm and juicy. They are delicious served as an appetizer, a light lunch, or as a main course with your favorite sides.