When it comes to backyard grilling or casual weeknight meals, there’s something incredibly satisfying about food on a stick. And these Teriyaki Chicken Skewers? Oh, they’re one of those recipes that hits every single note—sweet, savory, juicy, and just a little bit smoky from the grill. Whether you’re planning a cookout with friends or just need a new family dinner option that doesn’t involve turning on the oven, these skewers are always a winner.
I remember the first time I made these for a summer BBQ—we’d just picked up a new grill and I wanted to christen it with something flavorful but foolproof. I marinated the chicken in this homemade teriyaki sauce that smelled so good, my kids started circling the kitchen like sharks before I’d even fired up the grill. Once they hit the flames, that glaze got all caramelized and sticky in the best possible way. Let’s just say…there weren’t any leftovers.
So if you’ve got 30 minutes to spare (or even better, 4 hours to marinate), you can have these delicious skewers on your table in no time. Let’s get into it!
Ingredients You’ll Need
1½ pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
½ cup soy sauce
¼ cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Wooden or metal skewers
Optional garnishes:
Chopped green onions
Sesame seeds
STEP 1: Make the Teriyaki Marinade
This step sets the stage for all that incredible flavor. In a medium saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Place the pan over medium heat and bring the mixture to a gentle simmer.
You’ll want to stir this until the sugar completely dissolves. The smell at this stage is incredible—like takeout, but so much fresher. This combination of salty soy, sweet brown sugar, and the sharp bite of ginger is the magic behind that sticky-sweet glaze.
STEP 2: Thicken the Sauce
Now, in a small bowl, mix the cornstarch with 2 tablespoons of water until smooth—this creates a quick slurry. Pour it into the simmering sauce and continue to stir gently. In just 2 to 3 minutes, you’ll notice the sauce thicken up to a rich, glossy consistency. That’s exactly what we’re looking for.
Once thickened, remove the pan from the heat and let the sauce cool slightly. This helps it cling better to the chicken during marinating and grilling.
STEP 3: Marinate the Chicken
Here’s where the real flavor gets locked in. Take your chicken pieces (either thighs for a juicier bite or breasts for something leaner) and place them in a large bowl or zip-top bag.
Pour most of the cooled teriyaki sauce over the chicken—reserving about ¼ cup of it to use for brushing during grilling. Give the chicken a good mix or shake to coat each piece, then pop it into the fridge to marinate for at least 30 minutes, but if you have the time, go for up to 4 hours. The longer it soaks, the better the flavor.
STEP 4: Prep the Skewers and Grill
If you’re using wooden skewers, don’t forget to soak them in water for 30 minutes. This helps prevent them from burning up on the grill. If you’ve got metal skewers, you’re already ahead of the game.
Meanwhile, preheat your grill to medium-high heat. You want a hot enough surface to get a little char on the chicken but not so hot that it burns the sauce.
Once everything’s ready, thread the marinated chicken onto the skewers, leaving a little space between each piece to make sure they cook evenly.
Perfectly Grilled Teriyaki Chicken Skewers
Now that your chicken is marinated and your grill is preheated, it’s time for the fun part—grilling those beautiful skewers to juicy, charred perfection. This is where all that flavorful marinade does its best work, caramelizing on the outside while keeping the chicken tender and juicy on the inside.
I’ll be honest—this is my favorite part of the whole process. There’s something so satisfying about watching that glaze bubble and sizzle on the grill. And if you’re anything like me, you’ll be tempted to sneak a bite right off the skewer before it even hits the plate.
Let’s get into the final steps!
STEP 5: Grill the Chicken Skewers
Once your chicken is securely threaded onto the skewers and the grill is hot, it’s time to get cooking. Place the skewers directly on the grill grates, leaving a bit of space between each one so they cook evenly. Grill the chicken for about 4 to 5 minutes per side, turning them once halfway through.
During the last couple of minutes, brush the skewers with that reserved teriyaki sauce you set aside earlier. This gives them that final glossy coat and an extra punch of flavor. The sugar in the sauce will caramelize quickly, so keep a close eye on them to avoid burning.
You’re looking for nice grill marks, a bit of char around the edges, and fully cooked chicken (internal temp of 165°F, if you’re using a thermometer). Once that’s achieved, remove the skewers from the grill and let them rest for a few minutes.
STEP 6: Garnish and Serve
After resting, it’s time to dress things up. You can serve the skewers just as they are, or sprinkle a few chopped green onions and toasted sesame seeds over the top. These simple garnishes add a little extra color, crunch, and freshness.
These skewers pair beautifully with steamed white rice, fried rice, or even a crisp cucumber salad. They also make a great appetizer if you’re hosting a party—just cut the skewers in half for easier serving.
Helpful Tips for Skewer Success
If you’re new to grilling or just want to make sure your skewers come out perfect every time, here are a few extra tips I’ve picked up over the years:
Use chicken thighs if you want more juiciness. While chicken breasts work great too, thighs are a bit more forgiving and less likely to dry out.
Don’t skip the marinating time. Even just 30 minutes makes a noticeable difference, but if you can let them sit for a few hours, the flavor is even more intense.
Leave space between the chicken pieces when threading them onto the skewers. This helps the heat circulate better and cooks each piece evenly.
No grill? No problem. These skewers work just as well under a broiler or on a stovetop grill pan. Just cook over medium-high heat and turn every few minutes until nicely browned and cooked through.
Make them ahead. You can marinate the chicken the night before and even pre-thread the skewers. Just store them in the fridge covered until you’re ready to cook.
Delicious Variations to Try
Once you’ve got the basic recipe down, it’s super easy to switch things up depending on what you have on hand or what your family loves. Here are a few of my go-to variations:
Add veggies to the skewers. Bell peppers, red onions, mushrooms, or even pineapple chunks pair beautifully with the teriyaki glaze and make the skewers more colorful and nutritious.
Make it spicy. Add a teaspoon of sriracha or crushed red pepper flakes to the marinade for a little kick.
Double the sauce. If you’re a sauce lover like me, you might want to double the teriyaki recipe so you have extra for dipping or drizzling over rice.
Try it with tofu or shrimp. This marinade works wonders on other proteins too. Firm tofu or jumbo shrimp make for fun and fast alternatives—just adjust the cook time accordingly.
Teriyaki Chicken Skewers: FAQs and Final Thoughts
By now, your kitchen (or backyard) probably smells amazing, and hopefully your skewers are ready to serve—or already being devoured. But before we wrap up, I wanted to take a moment to answer some of the most common questions I get about this recipe. Whether you’re new to making skewers or just looking for a few more pro tips, this section is here to help you get it just right every time.
Frequently Asked Questions
1. Can I use store-bought teriyaki sauce instead of making my own?
Yes, you absolutely can. While homemade teriyaki sauce has a fresher taste and lets you control the ingredients, a good-quality bottled sauce will work in a pinch. Just make sure it’s not too salty or thin—look for a thicker, glaze-style sauce for best results.
2. How long can I marinate the chicken?
The sweet spot is between 30 minutes and 4 hours. You can go up to 8 hours, but after that, the acidity from the vinegar may start to change the texture of the chicken. If you need to prep further in advance, marinate and freeze the chicken—just defrost before grilling.
3. What’s the best way to prevent the chicken from sticking to the grill?
Make sure your grill grates are clean and well-oiled before you start. Also, avoid moving the chicken too early—let it sear and naturally release from the grill when it’s ready to flip. Brushing the skewers with oil before grilling can also help.
4. Can I bake these skewers instead of grilling them?
Yes! Preheat your oven to 425°F, place the skewers on a foil-lined baking sheet, and bake for 20-25 minutes, flipping halfway through. For a bit of char, you can broil them for the last 2-3 minutes. Keep a close eye so they don’t burn.
5. How can I tell if the chicken is fully cooked?
The best way is to use a meat thermometer. Chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, slice into the thickest piece—if the juices run clear and the meat is no longer pink, it’s done.
6. Can I freeze leftover chicken skewers?
Definitely. Once cooled, remove the chicken from the skewers and store in an airtight container or freezer bag. Freeze for up to 2 months. Reheat in a skillet or microwave until warmed through.
7. Can I make these ahead for a party?
Yes, and that’s part of what makes them such a great entertaining option. You can marinate and thread the chicken ahead of time, then refrigerate the skewers until ready to grill. They cook fast, so you can even grill them as guests arrive for that fresh-off-the-grill taste.
Final Thoughts: Make It Once, Crave It Forever
These Teriyaki Chicken Skewers are one of those go-to recipes you’ll find yourself reaching for over and over again. They’re easy to prep, incredibly flavorful, and just plain fun to eat—whether you’re standing by the grill with a plate in hand or serving them up with a side of rice and veggies for dinner.
I love how versatile this recipe is. You can keep it simple with just chicken and sauce, or get creative with your favorite add-ins and sides. It’s one of those dishes that makes everyone at the table happy (even the picky eaters), and honestly, it’s hard to beat that caramelized glaze fresh off the grill.
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Teriyaki Chicken Skewers
Description
Teriyaki Chicken Skewers are a flavorful and fun way to enjoy grilled chicken. The bite-sized pieces are marinated in a sweet and savory teriyaki sauce, threaded onto skewers, and grilled to perfection. Perfect for cookouts, weeknight dinners, or serving as party appetizers, these skewers are always a hit.
Ingredients
1½ pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
½ cup soy sauce
¼ cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Wooden or metal skewers
Optional garnishes:
Chopped green onions
Sesame seeds
Instructions
1 In a medium saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and stir until the sugar is dissolved.
2 In a small bowl, mix the cornstarch and water until smooth. Add to the saucepan and stir until the sauce thickens, about 2 to 3 minutes. Remove from heat and let cool.
3 Reserve about ¼ cup of the teriyaki sauce for brushing. Place the chicken pieces in a bowl or zip-top bag and pour the remaining sauce over them. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
4 If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill to medium-high heat.
5 Thread the marinated chicken pieces onto skewers, leaving a bit of space between each piece for even cooking.
6 Grill the skewers for 4 to 5 minutes per side, brushing with the reserved sauce during the last few minutes, until the chicken is cooked through and slightly charred.
7 Remove from the grill and rest for a couple of minutes. Garnish with green onions and sesame seeds if desired. Serve hot.
Notes
These skewers can also be cooked under a broiler or on a grill pan if you don’t have access to an outdoor grill. For extra flavor, include vegetables like bell peppers or onions on the skewers. Leftovers make a great addition to rice bowls or wraps.
