Japanese Teriyaki Chicken Skewers on the Arteflame Grill

Introduction

Juicy pieces of chicken marinated in a homemade Japanese teriyaki sauce and grilled to perfection on the Arteflame grill. The high-temperature searing on the center grill grate locks in the juices, while the flat griddle cooktop ensures even cooking without burning. These skewers offer the perfect balance of sweet and savory flavors, with a beautifully caramelized exterior and tender inside.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup mirin
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/2 cup pineapple juice
• 1 tbsp butter (for grilling)
• Sesame seeds for garnish
• Chopped green onions for garnish
• Wooden skewers, soaked in water for 30 minutes

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins in the grill and stack firewood over them.
3. Light the paper and allow the fire to spread. The grill will be ready in about 20 minutes.

Step 2: Make the teriyaki marinade

1. In a bowl, whisk together soy sauce, honey, mirin, ginger, garlic, sesame oil, and pineapple juice.
2. Add the cornstarch mixture to thicken the sauce.
3. Place the chicken pieces in a resealable bag and pour the marinade over them.
4. Seal the bag and refrigerate for at least 1 hour.

Step 3: Skewer the chicken

1. Thread the marinated chicken onto the soaked wooden skewers.
2. Reserve any leftover marinade for basting.

Step 4: Sear the skewers

1. Add butter to the center grill grate of the Arteflame grill.
2. Place the chicken skewers on the center grill grate, searing for about 1 minute per side.
3. Move the skewers to the outer flat griddle cooktop to continue cooking.

Step 5: Cook to perfection

1. Turn the skewers occasionally, brushing them with the leftover marinade.
2. Grill until the internal temperature reaches 160°F, then remove from the grill.
3. Let the meat rest for 5 minutes; it will continue to cook and reach 165°F.

Step 6: Garnish and serve

1. Sprinkle with sesame seeds and chopped green onions.
2. Serve hot and enjoy the perfectly grilled teriyaki chicken skewers.

Tips

• Make sure to soak the skewers ahead of time to prevent burning.
• Cook all your sides on the outer griddle cooktop while grilling the chicken.
• Do not overcook the chicken to keep it tender and juicy.
• Use butter on the grill for extra flavor and a perfect sear.

Variations

• Spicy Teriyaki: Add 1 tbsp of sriracha to the marinade for a spicy kick.
• Garlic Butter Teriyaki: Mix melted butter and extra garlic into the marinade for a richer flavor.
• Citrus Teriyaki: Add fresh orange juice and zest for a citrusy touch.
• Hawaiian Teriyaki: Include pineapple chunks on the skewers for a tropical twist.
• Miso Teriyaki: Blend in a teaspoon of miso paste to deepen the umami flavor.

Best pairings

• Steamed jasmine rice
• Grilled vegetables on the Arteflame griddle
• Japanese pickled cucumber salad
• Miso soup
• Cold sake or a light Japanese beer

Conclusion

Grilling Japanese teriyaki chicken skewers on the Arteflame grill results in perfectly caramelized, juicy bites full of bold flavors. Searing them on the center grill grate locks in the juiciness, while finishing on the flat cooktop ensures even cooking throughout. Serve them up for an impressive meal that is as delicious as it is easy to make.