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flameChickenAsian-InspiredGrilledWeeknightDinner30–60 mins
Bachan's Teriyaki Chicken Skewers
Prep20 min
Cook12 min
Total32 min
ServesServes 4, about 8 skewers
The boys asked for skewers, so this is a pantry job. Boneless skinless thighs stay juicy where breasts dry out and toughen on a skewer, and the glaze is just three things we already had. Bachan's brings the savory backbone, the teriyaki is the sweet note the kids actually ask for by name, and a spoon of honey pulls it all into something that lacquers and chars at the edges. It comes together fast enough for a weeknight and feeds everyone off the same plate.
Method
Steps
- If you are using bamboo skewers, soak them in water for 15 minutes so they do not scorch. Heat a grill or grill pan to medium-high, around 425°F.
- In a bowl, whisk the Bachan's, teriyaki, honey, salt, and pepper. Add the chicken and toss to coat. Marinate at least 30 minutes at room temperature while the grill heats. If you have the time, 2 to 4 hours covered in the fridge is the sweet spot, and up to overnight is fine. Even 15 minutes in a pinch will do. The glaze does the heavy lifting on the fire, so longer is a bonus, not a requirement.
- Thread the chicken onto skewers, leaving a little gap between pieces so they sear instead of steam. Brush the grates with the neutral oil.
- Grill the skewers, turning every couple of minutes, for 10 to 12 minutes total, until the chicken is cooked through and 165°F at the center. In the last few minutes, brush on a little extra Bachan's and let it caramelize. That sticky char is the whole point.
- While the skewers cook, start the rice steaming if it is not already done.
- For the chard, warm the olive oil in a skillet over medium heat. Add the sliced stems first and cook 2 minutes, then the garlic for 30 seconds until fragrant. Pile in the leaves with a pinch of salt and toss until just wilted, about 2 minutes. Finish with a squeeze of lemon.
- Rest the skewers a minute, then scatter with sesame seeds and scallion. Serve over the rice with the chard alongside.
Good to know
Notes
- Thighs over breastsBoneless skinless thighs are forgiving on a skewer and stay tender even if a piece runs a minute long. Breasts will fight you.
- Glaze in two passesKeep the marinade and the brushing sauce separate so you are never basting with sauce that touched raw chicken. Brush the fresh Bachan's on at the end for the lacquer.
- Marinade math30 minutes is the floor and 2 to 4 hours is ideal. Mix it in the morning and the chicken is ready by dinner. Do not push past overnight. The honey and teriyaki are sweet enough that a very long soak can turn the surface mushy.
- No grill, no problemBroil the skewers on a foil-lined sheet about 6 inches under the element, turning once, 10 to 12 minutes. Same caramelized edges.
- For the kidsLean a touch heavier on the teriyaki and honey if your table runs sweet. You can also pull a few pieces plain before glazing for the picky one.
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