Chicken Teriyaki Skewers Chicken Teriyaki Skewers

Photography: Yvonne Duivenvoorden

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Quick Teriyaki Sauce:


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 facts Per serving: about

  • Sodium 963 mg
  • Protein 22 g
  • Calories 178.0
  • Total fat 5 g
  • Potassium 268 mg
  • Cholesterol 306 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 34.0
  • Folate 155.0
  • Calcium 3.0
  • Vitamin A 209.0
  • Vitamin C 15.0
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Lunch & Dinner

Chicken Teriyaki Skewers