In a bowl, add all the teriyaki sauce ingredients and mix well. Take out 1/3 cup from the sauce and keep aside to brush the chicken skewers later.
Add the chicken thighs to the teriyaki sauce and mix well.
Cover the bowl and refrigerate for 20 to 30 minutes.
If you are using wooden skewers, soak them in warm water for 30 minutes before using, it will prevent the skewers from burning while grilling the chicken.
Thread the chicken thighs into the wooden skewers and keep them aside.
Add oil to a flat pan and turn on the heat to medium. I have used a 10” flat pan.
When the oil is hot, place the chicken skewers on the pan.
Flip the chicken skewers when the bottom is light brown. Brush the chicken with the reserved teriyaki sauce and continue cooking.
Keep flipping the chicken skewers and brushing them until the chicken is cooked.
Serve the chicken skewers over plain rice, fried rice, or steamed vegetables.
• The chicken thighs I’ve used are organic, so they are smaller than the chicken available in the USA stores. If the chicken thigh you have is large, then cut it in half or small cubes.• Regular soy sauce is salty, but you can dilute it by adding 2 tablespoons of water to the amount of soy sauce mentioned in the recipe.• The recipe for making a cooked teriyaki sauce to use in marinating meat or in a stir fry is in the post above under How to make and store a homemade teriyaki sauce.• As you cook the teriyaki chicken skewers, the sauce will turn a little sticky.