1-First Step: Make the teriyaki sauce Start by combining the cornstarch and water in a small bowl. Stir until the mixture looks smooth, since this will help thicken the sauce later. Then pour the remaining sauce ingredients into a saucepan, including the brown sugar, low sodium soy sauce, minced garlic, rice vinegar, minced fresh ginger, honey, and sesame oil. Add the cornstarch mixture too. Place the pan over medium heat and bring the sauce to a gentle simmer. Stir frequently so the sugar dissolves and the sauce thickens evenly. After a few minutes, it should look lightly thickened and glossy. Set it aside and let it cool completely before using it as a marinade.

2-Second Step: Prep the chicken Cut the chicken thighs or breasts into 1-inch cubes so they cook at the same speed on the grill. If the pieces are very uneven, some may dry out before others are done. Once the chicken is cut, place it into a ziplock bag or a large bowl. Pour half of the cooled teriyaki sauce over the chicken. Save the other half for basting later. Seal the bag and turn it a few times so every piece gets coated well.

3-Third Step: Marinate for best flavor Let the chicken marinate in the fridge for at least 30 minutes. If you have more time, leave it overnight for deeper flavor. This step helps the chicken soak up the sweet and savory teriyaki notes while also making the meat more tender.

4-Fourth Step: Get the skewers ready If you are using wooden skewers, soak them in water first so they do not burn on the grill. This is one of the easiest ways to prevent problems later. Once the chicken has marinated, thread the pieces onto 8 skewers. Leave a little space between each piece so the heat can reach all sides. At this point, you can also preheat your grill to medium heat, around 350°F. A steady medium heat helps the chicken cook through without charring too quickly.

5-Fifth Step: Grill the chicken skewers Place the skewers on the grill and cook them for about 20 to 30 minutes total. Turn them every 3 to 4 minutes so they brown evenly. During the last few turns, brush or baste the chicken with the remaining sauce. This gives the skewers that shiny teriyaki finish and adds extra flavor. Keep an eye on the internal temperature. The chicken is done when it reaches 165°F in the thickest part. If you are using chicken thighs, they stay moist very well. If you are using breasts, try not to overcook them.

6-Final Step: Garnish and serve Once the chicken is fully cooked, move the skewers to a serving platter. Sprinkle on chopped green onion and sesame seeds for color and texture. Serve them hot with rice, salad, or vegetables.