A Glug of Oil

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Chicken Teriyaki Skewers

Now these were nice, very nice indeedy! Moist tender chicken with lovely charred bits of sticky goodness.

Jan's Chicken Teriyaki Skewers

They're really very easy to make then all you need to serve them is some nice pita bread and salad. Although greedy us had some skinny chips with them too!

Chicken Teriyaki Skewers

Yield: 2-4 

Teriyaki Chicken Skewers


8 wooden kebab skewers - soaked in water for a couple of hours to stop them burning when you cook them.
2 nice fat skinless chicken breast fillets - each fillet cut lengthwise into 4 strips 

Mix together in a bowl:
1 tablespoon toasted sesame oil
1 and a half tablespoons light soy soy sauce
1/2 a tablespoon of dark soy sauce
2 good tablespoons runny honey
1/2 a tablespoon of Sake (Japanese rice wine)
1/2 a tablespoon of Japanese Mirin (sweet fermented rice liquor)
2 cloves of garlic - finely chopped
a small knob of fresh ginger - finely chopped (to make about 1 teaspoon)
a few grinds of black pepper
2 spring onions - finely chopped

*you will also need the juice of half a lime but do not add it to the marinade until later (see below)  Why? because lemon or lime juice tends to start to 'chemically' cook meat if left in contact too long.


Once the above ingredients are in a bowl, add the sliced chicken strips and give it all a good mix.  Cover with cling film and pop it into the fridge for at least 3 hours but most of the day or overnight is better. 

Remove from the fridge 20 minutes before you are going to cook and add the *lime juice (see note above).

When you're ready to cook remove the chicken and treadle one piece of chicken onto a skewer - just weave the skewer in and out a couple of times.  Don't be bunching the chicken up or it wont cook evenly.

Heat up a non stick griddle pan and cook for about 2 to 3 minutes each side.  Serve with pita bread and salad or of course, whatever you fancy.
Created using The Recipes Generator


  1. Gorgeous colour on that chicken, a fine appetizer...fingah' lickin' good!

  2. Oh those do look moreishly good Jan! Nom Nom!

  3. It is never a good idea for me to visit your blog when I am hungry. It is just pure torture.

  4. I made these for dinner last night, a wonderful reason to open up that bottle of Saki I've been hoarding. And since the recipe only calls for a tiny bit, well, we couldn't let the rest go to waste, could we? I served this with some pita (here in Israel we just say pita, not pita bread, that's just like saying bread bread) and a huge Israeli salad loaded with lots of zaatar and drizzled with some silan (date honey). Oh, BTW, I couldn't find my honey so I used the date honey on the chicken as well, yum!


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