1-First Step: Make the teriyaki sauce Start by making the sauce so it has time to cool before the chicken goes in. In a saucepan, whisk together 2 tablespoons cornstarch and 1 cup water until smooth. Add 1/3 cup brown sugar, 1/3 cup low-sodium soy sauce, 2 minced garlic cloves, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, and 1/2 teaspoon sesame oil. Place the pan over medium heat and simmer, stirring often, until the sauce thickens. This usually takes just a few minutes. Once it looks glossy and spoonable, take it off the heat and let it cool completely. Cooling matters because hot sauce can start cooking the chicken early.

2-Second Step: Marinate the chicken Cut the 2 pounds chicken thighs or breasts into 1-inch cubes if you have not done that already. Put the chicken in a large bowl or zip-top bag, then pour in half of the cooled sauce. Save the other half for basting and serving later. Mix well so every piece gets coated. Cover and refrigerate for at least 30 minutes. If you want a deeper flavor, you can marinate it for up to overnight. Just do not go past that point, since the chicken can turn mushy if it sits too long in the sauce.

3-Third Step: Prep the skewers and grill If you are using wooden skewers, soak them in water for about 30 minutes so they do not burn on the grill. This is one of those small steps that makes a big difference. If you want, you can also add onion chunks or other vegetables between the chicken pieces for more color and flavor. Thread the marinated chicken onto 8 skewers, leaving a little space between each piece so the heat can move around them. Preheat your grill to medium heat. Place the skewers on the grate and cook for 20 to 30 minutes, turning them every 3 to 4 minutes.

4-Fourth Step: Baste for extra flavor During the last few turns, brush the skewers with the remaining teriyaki sauce. This gives the chicken a shiny finish and adds more of that sweet-savory flavor. Keep an eye on the grill, because the sugar in the sauce can brown quickly. Cook until the chicken reaches an internal temperature of 165°F. A meat thermometer is the easiest way to check. The chicken should look caramelized on the outside and juicy in the center.

5-Final Step: Garnish and serve Move the skewers to a plate and let them rest for a few minutes. Then top them with sesame seeds and chopped green onions if you want a little extra texture and color. Serve them hot with rice, noodles, or grilled vegetables for a full meal.