Teriyaki Chicken Skewers

This was a kitchen experiment that worked out well.

teriyaki chicken skewersIngredients

  • 1 lemon or 2 tbsp lemon juice
  • 1 tbsp salt
  • 2 chicken breasts (cut in large cubes)
  • 1 tsp paprika
  • 1 tsp ground garlic
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1/2 cup soy sauce
  • 3 tsp honey
  • 2 tsp water
  • 2 tsp rice wine
  • 1 garlic clove (zested)
  • 1 tsp zested ginger
  • 1 tsp cornstarch


  1. Squeeze the juice of the lemon, or pour the juice, over the chicken
  2. Sprinkle the salt over the chicken and hand rub to fully cover the breasts
  3. Leave for approximately 10 minutes then rinse the chicken breasts
  4. Mix the paprika, ground garlic, ground ginger, salt and black pepper in a small bowl then rub to fully cover the chicken breasts cubes. Set aside for at least 30 minutes to allow the flavour to absorb.
  5. Over a medium heat mix the soy sauce, honey, water, wine, clove and ginger until it reaches a simmer.
  6. Reduce the heat and allow the sauce to reduce over a low heat.
  7. Separate approximately 1 tablespoon of the mixture into a small bowl or mug and add the cornstarch.
  8. Mix until the cornstarch is fully dissolved then add to the main sauce mixture.
    Remove from heat.
  9. Stack chicken breast cubes on to skewers then brush on half of the teriyaki sauce mixture
  10. Grill on each side for approximately 5 minutes, then brush on the remaining sauce and grill for an additional 2 minutes on each side.
    Garnish with chives and serve.

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