Description
Tender chicken thighs or breasts grilled to perfection with a sweet and savory glaze. This Japanese-inspired recipe features a soy-based marinade with ginger, honey, and cornstarch for a caramelized finish. Ready in under 30 minutes.
Ingredients
2 lbs. Chicken Thighs or Breasts (cut into 1-inch cubes)
2 tbsp. Cornstarch
1 cup Cold Water
1/3 cup Brown Sugar
1/3 cup Low-Sodium Soy Sauce
2 cloves Minced Garlic
1 tbsp. Rice Vinegar
1/2 tbsp. Fresh Grated Ginger
1 tbsp. Honey
Instructions
Combine cornstarch, water, brown sugar, soy sauce, garlic, rice vinegar, ginger, and honey in a bowl
Add chicken cubes and marinate for 20 minutes at room temperature
Thread marinated chicken onto skewers (use metal or soaked wooden skewers if grilling outdoors)
Preheat grill to medium-high heat (375-400°F) or prepare an oven-safe grill pan
Grill skewers for 6 minutes per side, basting with excess marinade during cooking
Brush with remaining marinade during last 2 minutes to form a caramelized glaze
Let rest 2 minutes before serving
Notes
Metal skewers allow for char marks; wooden skewers require 30 minutes of soaking first
Thighs are ideal for higher fat content and moisture retention
Traditionally pairs with steamed jasmine rice
Marinade can be refrigerated up to 3 days
- Prep Time: 20
- Cook Time: 12
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese-American