Easy Teriyaki Chicken Skewers – Grilled Perfection

Teriyaki chicken skewers are an absolute crowd-pleaser, and for good reason! There’s something undeniably satisfying about juicy, tender chicken marinated in that sweet, savory, and slightly sticky teriyaki glaze, then grilled to smoky perfection on a skewer. It’s the ultimate weeknight dinner hero, a fantastic appetizer for any gathering, or a delightful addition to your summer barbecue spread. What truly makes these teriyaki chicken skewers so special is the perfect balance of flavors – the umami from soy sauce, the sweetness from non-alcoholic mirin or sugar, and a hint of gin extractger and garlic that creates a symphony on your taste buds. They’re incredibly versatile, allowing you to add your favorite vegetables for a complete and colorful meal. I absolutely love how simple yet impactful they are, proving that sometimes, the most beloved dishes are the ones that bring pure, unadulterated joy with every bite.

Teriyaki Chicken Skewers

There’s something undeniably satisfying about a perfectly grilled skewer. The way the marinade caramelizes, the tender bite of the meat, and the vibrant burst of flavor – it’s a culinary experience that’s hard to beat. And when it comes to skewers, teriyaki chicken reigns supreme for so many of us. It’s a classic for a reason: that sweet, savory, slightly tangy sauce is just irresistible. Today, I’m going to share with you my go-to recipe for Teriyaki Chicken Skewers. This isn’t just any teriyaki sauce; this is a homemade version that truly elevates the dish, coating juicy chicken pieces in a glossy, flavorful glaze that will have you reaching for seconds (and thirds!). It’s incredibly versatile, perfect for a backyard barbecue, a quick weeknight dinner, or even a fun appetizer for a gathering. Let’s get cooking!

Ingredients:

Preparing the Chicken and Marinade

The first step to achieving perfectly flavorful teriyaki chicken skewers is to get your chicken prepped and your marinade ready. I prefer using chicken thighs for this recipe because they tend to stay more moist and tender, even with the high heat of grilling. However, chicken breasts will also work beautifully, just be mindful not to overcook them. Cut your chicken into uniform 1-inch cubes. This ensures that the chicken cooks evenly on the skewers.

Now, let’s talk about that magical teriyaki sauce. In a medium saucepan, whisk together the cornstarch and water until smooth. This will be our thickening agent. Then, add in the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh gin extractger, and honey. Give everything a good stir to combine all the ingredients. Place the saucepan over medium heat.

Cooking the Teriyaki Sauce

As the sauce heats up, it will begin extract to thicken. Stir it continuously to prevent any scorching on the bottom of the pan. You’re looking for a consistency that coats the back of a spoon. This usually takes about 5-8 minutes. Once it has thickened to your liking, remove it from the heat and stir in the sesame oil. The sesame oil adds a lovely, nutty aroma and flavor that is characteristic of good teriyaki. Let the sauce cool slightly. While it’s cooling, you can thread your chicken onto the skewers.

Assembling the Skewers

If you’re using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes before you plan to use them. This will prevent them from burning on the grill or under the broiler. Thread the chicken cubes onto the skewers, leaving a small space between each piece to allow for even cooking. Don’t overcrowd the skewers; this can lead to uneven cooking and makes them harder to handle. Once your skewers are assembled, it’s time to get them coated in that glorious teriyaki sauce.

Grilling or Broiling the Skewers

There are a couple of ways to cook these delicious skewers. Grilling is my personal favorite for that smoky char and authentic barbecue flavor. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill. Cook for about 4-5 minutes per side, or until the chicken is cooked through and has nice grill marks. During the last few minutes of grilling, generously brush the skewers with the teriyaki sauce. This will create a beautiful glaze.

Alternatively, you can use your oven broiler. Preheat your broiler to high. Line a baking sheet with foil for easy cleanup, and place a wire rack on top of the foil. Arrange the chicken skewers on the wire rack. Broil for about 3-4 minutes per side, watching them very carefully as broilers can cook very quickly and char things easily. After a few minutes, brush the skewers with the teriyaki sauce and broil for another 1-2 minutes until the glaze is bubbly and slightly caramelized. You may need to repeat the basting and broiling process once or twice to build up a nice, thick glaze.

Finishing Touches and Serving

Once your teriyaki chicken skewers are cooked to perfection and beautifully glazed, remove them from the heat. Let them rest for just a minute or two before serving. This allows the juices to redistribute, ensuring tender and moist chicken. For the ultimate presentation and an extra pop of flavor and texture, sprinkle generously with sesame seeds and chopped green onions. These garnishes not only look fantastic but also add a fresh, slightly pungent contrast to the sweet and savory teriyaki. Serve these skewers hot, perhaps with some steamed rice or a crisp side salad, and get ready to enjoy the compliments! This recipe is straightforward, incredibly rewarding, and sure to become a regular in your meal rotation. Enjoy every delicious bite!

Conclusion:

And there you have it – a simple yet incredibly delicious way to enjoy Teriyaki Chicken Skewers! This recipe is a winner because it balances that irresistible sweet and savory teriyaki glaze with tender, juicy chicken, all grilled to perfection on skewers for easy handling and a delightful smoky char. It’s the perfect dish for a weeknight dinner when you want something satisfying without a lot of fuss, or for impressing guests at your next barbecue. The beauty of these skewers also lies in their versatility!

I love serving my Teriyaki Chicken Skewers alongside fluffy steamed rice, a crisp Asian-inspired slaw, or even some grilled pineapple. For variations, don’t be afraid to swap out the chicken for chunks of firm tofu or shrimp for a different protein. You can also add colorful bell peppers and red onions to the skewers for added flavor and visual appeal. I truly encourage you to give this recipe a try; you won’t regret it!

Frequently Asked Questions:

Can I make the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great time-saver if you’re planning a party or want to prep dinner in advance.

What kind of chicken is best for teriyaki chicken skewers?

Boneless, skinless chicken thighs are my top recommendation. They tend to stay more tender and juicy during grilling compared to chicken breast, which can dry out more easily. However, chicken breast will also work if you’re careful not to overcook it.

How do I prevent my skewers from burning on the grill?

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken. This prevents them from catching fire. Also, keep an eye on your grill and turn the skewers frequently to ensure even cooking and prevent charring.

Teriyaki Chicken Skewers

Delicious and easy teriyaki chicken skewers, perfect for grilling or baking. Marinated chicken coated in a sweet and savory teriyaki glaze.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (or breasts) (cut into 1″ cubes)
• 2 tbsp cornstarch
• 1 cup water
• 1/3 cup brown sugar
• 1/3 cup soy sauce (*low sodium recommended )
• 2 cloves garlic (minced )
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger extract (minced )
• 1 tbsp honey
• 1/2 tsp sesame oil
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, honey, minced garlic, minced ginger, and sesame oil to create the teriyaki marinade.
2. Step 2
   Add the cubed chicken to the marinade, ensuring each piece is coated. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
3. Step 3
   Thread the marinated chicken onto the prepared skewers, leaving a small space between each piece.
4. Step 4
   Grill the skewers over medium-high heat for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly caramelized. Alternatively, bake at 400°F (200°C) for 20-25 minutes.
5. Step 5
   While the chicken is cooking, whisk together cornstarch and water to create a slurry. Once the chicken is almost cooked, brush additional marinade over the skewers and thicken any remaining marinade in a saucepan with the cornstarch slurry until it reaches a glaze consistency.
6. Step 6
   Brush the thickened teriyaki glaze over the cooked skewers.
7. Step 7
   Garnish with sesame seeds and chopped green onions before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.