Sesame Chicken Teriyaki

Chicken breast strips get a quick soak in a garlicky teriyaki marinade, then thread onto skewers and broil until charred at the edges and juicy through the center. A sprinkle of toasted sesame seeds adds nutty crunch to every bite.

The accordion fold is key to even cooking. Thread each strip back and forth on the skewer so it zigzags. This exposes more surface area to the broiler’s heat and gives you those slightly caramelized edges where the teriyaki sauce concentrates and darkens.

Twenty minutes is enough marinating time for thin strips. The garlic and ginger penetrate quickly, and the teriyaki sauce is salty enough to season the meat without a long soak. Longer than that and the salt starts to cure the chicken, giving it a firmer, drier texture.

Pro Tips

• Pat the chicken dry after draining the marinade. Excess liquid creates steam under the broiler instead of browning.
• Position the rack 4 to 5 inches from the heating element. Too close and the teriyaki burns before the chicken cooks through.
• Toast sesame seeds in a dry skillet over medium heat, shaking often. They go from golden to scorched in seconds.
• If using wooden skewers, soak them in water for 30 minutes first so they don’t catch fire under the broiler.

Variations

• Grilled version: Cook on an oiled grill grate over medium-high heat for the same timing.
• Spicy teriyaki: Add a splash of sriracha or chili garlic sauce to the marinade.
• Dinner bowl: Slice the finished skewers over steamed rice with stir-fried vegetables and extra teriyaki drizzle.