Teriyaki Chicken and Vegetable Skewers

Name: Teriyaki Chicken and Vegetable Skewers
Cook time: 15 min
Yield: 4 servings
Ingredients: 60 ml soy sauce; 45 ml mirin; 20 g honey; 15 ml rice vinegar; 5 ml toasted sesame oil; 9 g garlic minced; 8 g fresh ginger grated; 1 g black pepper freshly ground; 2 g salt for seasoning the vegetables and adjusting the sauce if needed; 450 g boneless skinless chicken thighs cut into 3 cm pieces; 150 g red bell pepper cut into 3 cm pieces; 150 g zucchini cut into 1.5 cm thick half-moons; 120 g red onion cut into 3 cm wedges; 150 g cremini mushrooms left whole if small, halved if large; 5 ml toasted sesame oil; 10 ml neutral oil for brushing the grill and skewers; 1 g salt for seasoning the vegetables and adjusting the sauce if needed; 4 g cornstarch; 30 ml water for the sauce slurry; 6 g sesame seeds toasted, for garnish; 15 g scallions thinly sliced, for garnish

Juicy chicken thigh cubes and sturdy vegetables are marinated in a soy-ginger teriyaki glaze, skewered, and grilled over medium-high heat. A small reserved sauce is reduced into a glossy finish for brushing at the table, with sesame seeds and scallions added after grilling.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

60 ml soy sauce
45 ml mirin
20 g honey
15 ml rice vinegar
5 ml toasted sesame oil
9 g garlic minced
8 g fresh ginger grated
1 g black pepper freshly ground
2 g salt for seasoning the vegetables and adjusting the sauce if needed
450 g boneless skinless chicken thighs cut into 3 cm pieces
150 g red bell pepper cut into 3 cm pieces
150 g zucchini cut into 1.5 cm thick half-moons
120 g red onion cut into 3 cm wedges
150 g cremini mushrooms left whole if small, halved if large
5 ml toasted sesame oil
10 ml neutral oil for brushing the grill and skewers
1 g salt for seasoning the vegetables and adjusting the sauce if needed
4 g cornstarch
30 ml water for the sauce slurry
6 g sesame seeds toasted, for garnish
15 g scallions thinly sliced, for garnish

Instructions

If using wooden skewers, soak them in water for 20 minutes. In a bowl, whisk together the soy sauce, mirin, honey, rice vinegar, 5 ml of the sesame oil, garlic, ginger, black pepper, and 2 g of the salt. Reserve 45 ml of this mixture in a small saucepan for glazing later, then add the chicken to the remaining marinade and toss to coat. Marinate 15 minutes at room temperature while you prep the vegetables. The chicken is evenly coated and the marinade is divided, with 45 ml reserved for glazing.
Toss the bell pepper, zucchini, red onion, and mushrooms with the remaining 5 ml sesame oil, neutral oil, and the remaining 1 g salt. Thread the chicken and vegetables onto 8 skewers, alternating pieces so each skewer has a balanced mix. The skewers are full but not packed tightly, with ingredients distributed evenly.
Preheat a grill or grill pan to medium-high heat, about 220°C surface heat. Lightly oil the grates or pan. Grill the skewers for 12 to 15 minutes total, turning every 3 to 4 minutes, until the chicken is cooked through and the vegetables are charred at the edges. The chicken reaches 74°C in the center and the vegetables have visible grill marks and softened edges.
While the skewers grill, combine the reserved 45 ml marinade with cornstarch and water in the small saucepan. Simmer over medium heat for 1 to 2 minutes, whisking, until glossy and lightly thickened. Brush or drizzle a little over the finished skewers before serving. The sauce coats the back of a spoon in a thin glaze and looks shiny rather than cloudy.
Transfer the skewers to a platter, spoon on any remaining glaze, and finish with sesame seeds and scallions. Serve immediately while hot. The skewers are glossy, aromatic, and hot from the grill, with garnishes freshly added.