Tested till perfect Chicken Teriyaki Skewers

Chicken Teriyaki Skewers

This recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

  • rating starrating starrating starrating starrating star
  • Prep time 12 minutes
  • Cook time 18 minutes
  • Portion size 4


  • 1 1bunch green onions
  • 8 oz 8ozboneless skinless chicken thighboneless skinless chicken thighs
  • 8 oz 8ozchicken liverchicken livers or boneless skinless chicken thighs

Quick Teriyaki Sauce:

  • 1/2 cup 1/2cupsoy sauce
  • 1/3 cup 1/3cupmirin
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbspsake, (optional)
  • 2 2slices gingerroot
  • 1 tbsp 1tbspcornstarch
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Quick Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sugar, sake (if using), ginger and 3/4 cup (175 mL) water to boil. Reduce heat and simmer until reduced to about 1 cup (250 mL), about 10 minutes.

Whisk 2 tbsp (30 mL) cold water with cornstarch; add to pan and cook, stirring, until thickened. Discard ginger. Let cool.

Meanwhile, cut onions into 1-1/2-inch (4 cm) pieces. Cut chicken thighs into bite-size pieces. Alternately thread chicken and half of the onions onto 4 greased or soaked wooden skewers. Repeat with livers and remaining onions.

Place skewers on greased grill over medium-high heat; close lid and grill, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers. Brush with more teriyaki sauce if desired.

Nutritional Information Per serving: about

cal 178 pro 22g total fat 5g sat. fat 2g
carb 8g fibre 1g chol 306mg sodium 963mg
potassium 268mg

% RDI:

calcium 3 iron 34 vit A 209 vit C 15
folate 155
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