Grilled Chicken Teriyaki Skewers with Charred Spring Onions
Tender chicken chunks marinated in a glaze of teriyaki sauce, honey, and soy, threaded onto skewers and grilled until caramelized and charred. Served alongside griddle-charred spring onions with crispy edges. Quick weeknight dinner with deep umami flavors and minimal prep.
Ingredients
Instructions
- 1
Soak wooden skewers in water for 20 minutes if using them to prevent burning
- 2
Heat grill to high and line a baking tray with foil
- 3
Mix teriyaki sauce, honey, and soy sauce together
- 4
Add chicken chunks to the mixture and coat evenly
- 5
Thread coated chicken onto skewers
- 6
Place skewers on the foil-lined tray and cook under the grill for about 15 minutes until charred, turning and basting with extra sauce occasionally
- 7
Check chicken is cooked through before serving
- 8
Heat a griddle pan until hot
- 9
Toss green onions in vegetable oil and seasoning
- 10
Cook green onions in the griddle pan for 3-4 minutes until charred and softened
- 11
Serve chicken skewers with griddled green onions
Tips
Baste the skewers frequently during grilling to build layers of caramelized glaze
Ensure chicken reaches 75°C internal temperature for food safety
For extra char, move skewers closer to heat during final minutes if grill allows
Good to Know
Leftover cooked skewers keep refrigerated for up to 3 days. Reheat gently under grill or in oven at low temperature to avoid drying out.
Marinate chicken in sauce for up to 8 hours before threading onto skewers. Do not assemble skewers more than 2 hours ahead to prevent moisture loss.
Serve immediately while chicken and spring onions are still warm. Pair with steamed rice or noodles to catch any glaze drippings.
Common Mistakes
Do not skip soaking wooden skewers to avoid charring the wood excessively and creating bitter flavors
Do not skip checking internal chicken temperature to avoid undercooked poultry