Ingredients

⅓ cup + 2 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar packed
3 tablespoons rice wine vinegar
2 tablespoons honey
2 teaspoons minced garlic
1 teaspoon grated ginger
1 teaspoon pure sesame oil
4 tablespoons cold water
2 tablespoons cornstarch
8 bamboo skewers
2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2 tablespoons thinly sliced green onion optional garnish
2 teaspoons toasted sesame seeds optional garnish

Directions

Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.

Add the cold water and cornstarch to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for about 4-5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.

Just before you are ready to make the skewers, heat your grill. (I used charcoal, and it took about 15 minutes to get the coal bed to the right temperature).

Divide the chicken pieces between 10 skewers. Slide the pieces of chicken onto the skewers.

Sprinkle the skewers with salt and pepper.

Divide out ⅓ cup of the teriyaki sauce to brush on after the chicken is cooked.

Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.

Cook the chicken for 5-7 minutes per side until the chicken reaches an internal temperature of 165°F. Be sure to keep an eye on the chicken and turn it before it becomes too crisp.

Once the chicken is cooked, brush the reserved teriyaki sauce over the chicken.

Sprinkle with the sliced green onions and sesame seeds. Serve immediately.