Seared Teriyaki Chicken Skewers (Japanese Style) | Arteflame

Introduction

There is a distinct, primal joy in watching sugar and soy sauce bubble against searing hot steel. These Japanese Teriyaki Chicken Skewers capture the essence of street food culture—sweet, savory, and irresistibly smoky—right in your own backyard. The aroma of ginger and garlic hitting the plancha instantly transports me to a bustling Tokyo alleyway, making this dish perfect for lively summer evenings where the food is the entertainment.

Why It’s a Grilling Go-To

This recipe strikes the ultimate balance between high-end flavor and weeknight simplicity. Unlike breasts, chicken thighs are forgiving and remain incredibly juicy even under high heat. The Arteflame’s solid cooktop is the secret weapon here; it allows the meat to sear in its own juices rather than dripping away, creating a caramelized crust that is impossible to replicate on standard grates.

Mastering the Skewer

• Soak your bamboo: Always soak skewers for 30 minutes to prevent them from turning to ash over the open fire.
• Zone cooking: Start the chicken near the center for a hard sear, then move them to the outer edge to finish cooking gently.
• Glaze late: Sugar burns fast. Wait until the last minute of cooking to brush on that sticky glaze.

Swaps and Substitutions

If you don't have mirin, a mix of white wine and a pinch of sugar works in a pinch. For a gluten-free version, simply swap the soy sauce for tamari or coconut aminos to keep everyone at the table happy.

Ingredients

The Meat & Skewers

• 2 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
• Bamboo skewers (soaked in water for 30 minutes) or flat metal skewers
• 2 tbsp vegetable oil or canola oil (for the grill surface)

The Homemade Teriyaki Glaze

• 1/2 cup soy sauce (use low sodium if preferred)
• 1/4 cup water
• 1/4 cup brown sugar (packed)
• 2 tbsp mirin (Japanese sweet rice wine)
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Garnish

• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

Step 1: Prepare the Chicken and Skewers

1. Begin by soaking your bamboo skewers in water for at least 30 minutes; this prevents them from burning on the hot grill.
2. While the skewers soak, trim excess fat from the chicken thighs and cut them into uniform 1-inch pieces to ensure even cooking.
3. Thread the chicken pieces onto the skewers, packing them moderately tight but leaving a small handle at the bottom.
4. Lightly brush the raw chicken skewers with a small amount of oil to prevent sticking during the initial sear.

Step 2: Create the Teriyaki Sauce

1. You can prepare the sauce directly on the Arteflame or on a stovetop beforehand. Combine the soy sauce, water, brown sugar, mirin, minced garlic, and grated ginger in a small saucepan.
2. Place the saucepan on a medium-heat area of the Arteflame cooktop. Stir constantly until the sugar dissolves.
3. Slowly whisk in the cornstarch slurry. Continue to simmer the sauce until it thickens enough to coat the back of a spoon, then move it to a cooler zone or remove from heat.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood for the best flavor. Allow the cooktop to heat up for about 15-20 minutes.
2. Before grilling, scrape the cooktop clean and apply a thin layer of vegetable oil to season the steel.
3. Identify your heat zones: the center near the fire is the hottest, while the outer edges are cooler. You will want a medium-high heat zone for the chicken.

Step 4: Grill the Skewers

1. Place the chicken skewers on the plancha cooktop. Listen for that distinct sizzle.
2. Cook for about 3-4 minutes on one side until a golden-brown crust forms.
3. Rotate the skewers and cook the other side for another 3-4 minutes. The chicken thighs are forgiving, but aim for an internal temperature of 165°F (75°C).

Step 5: Glaze and Serve

1. During the last minute of cooking, generously brush the thickened teriyaki sauce over the chicken.
2. Roll the skewers on the cooktop for 30 seconds to caramelize the sauce, being careful not to let the sugar burn.
3. Remove from the grill, garnish immediately with toasted sesame seeds and sliced green onions, and serve hot.

Tips

To master these skewers, temperature management is your best friend. Because the Arteflame cooktop varies in temperature from the center to the edge, you have total control. Start the chicken closer to the center to get a hard sear and lock in the juices, then move them toward the outer edge to finish cooking through without burning the exterior. This technique is especially important once you apply the glaze, as the high sugar content in teriyaki sauce can burn quickly if exposed to extreme heat. Additionally, always opt for chicken thighs over breasts for this recipe. Thigh meat has a higher fat content, which keeps the skewers moist and flavorful under high heat, whereas breast meat can dry out easily. Finally, do not overcrowd the cooking surface; giving each skewer a little space allows for better heat distribution and easier flipping.

Variations

While the classic teriyaki flavor is a favorite, these skewers are incredibly versatile and easy to customize. If you want to switch things up for your next barbecue, consider these simple tweaks to the marinade or ingredients. You can easily adjust the heat level or swap the protein while keeping the same cooking method on the Arteflame. Here are a few popular variations to try:

• Spicy Kick: Add 1 tablespoon of Sriracha or a teaspoon of red chili flakes to the teriyaki sauce for a spicy finish.
• Negima Style: Alternate pieces of chicken with 1-inch cuts of scallion (green onion) on the skewer for a traditional Japanese variation.
• Citrus Twist: Add the zest of one lemon or a splash of yuzu juice to the marinade for a bright, zesty flavor profile.
• Pineapple Teriyaki: Thread chunks of fresh pineapple between the chicken pieces; the fruit caramelizes beautifully on the Arteflame.
• Beef Substitute: Use the same marinade on ribeye or sirloin cubes if you prefer red meat over poultry.

Best pairings

A dish as flavorful as Teriyaki Chicken Skewers deserves sides that complement rather than overpower the main event. Since you already have the Arteflame fired up, it makes sense to utilize the grill for your side dishes as well. The savory, umami-rich chicken pairs beautifully with crisp textures and clean flavors. Think about balancing the sticky sweetness of the glaze with something fresh or starchy to soak up the extra sauce. Here are some excellent pairing ideas to round out your meal:

• Grilled Asparagus: Toss with olive oil and sea salt, then sear quickly on the flat top.
• Steamed Jasmine Rice: A classic staple that serves as the perfect bed for the sticky chicken.
• Japanese Potato Salad: A creamy, cold side dish that contrasts well with the hot, smoky chicken.
• Grilled Baby Bok Choy: Halve them, oil them, and char them lightly on the Arteflame for a crunchy, healthy side.
• Cold Sake or Lager: A crisp Japanese beer (like Asahi) or a chilled Junmai sake cuts through the sweetness of the teriyaki perfectly.

Conclusion

Cooking Japanese Teriyaki Chicken Skewers on the Arteflame grill transforms a simple recipe into an interactive culinary experience. The combination of the wood-fired flavor, the perfect sear from the steel cooktop, and the homemade sticky glaze creates a dish that is far superior to takeout. It is a recipe that celebrates the joy of outdoor cooking, bringing friends and family around the fire to enjoy delicious food hot off the grill. Whether you stick to the classic recipe or experiment with spicy variations, these skewers are guaranteed to become a regular rotation in your grilling repertoire. So, gather your ingredients, light the fire, and get ready to impress your guests with the authentic taste of Japanese BBQ.