Teriyaki Chicken Grilled Skewers

These Teriyaki Chicken Skewers are my go-to recipe whenever I want something satisfying and just a little bit special for dinner. Tender cubes of chicken soak up a fragrant homemade teriyaki marinade before getting grilled to perfection and finished with a glossy sauce. Sprinkle on sesame seeds and green onions and you have a crowd-pleasing main dish that is always a winner with family and friends.

The first time I pulled these skewers off the grill the kitchen was filled with a mouthwatering aroma that had everyone hovering before I could even plate. Now my family asks for this dish whenever we light the barbecue.

Ingredients

• Chicken thighs or breasts: cut in even cubes for juicy skewers
• Cornstarch: helps thicken the sauce to glossy perfection
• Brown sugar: adds caramel and depth to the marinade
• Soy sauce: choose low sodium to balance the sweet and savory
• Garlic: fresh and pungent for savory punch
• Rice vinegar: boosts the brightness and softens the richness
• Fresh ginger: for a vibrant spicy lift in every bite
• Honey: gives a subtle floral sweetness and sticky finish
• Sesame oil: a touch of nutty aroma goes a long way
• Skewers: soak in water before using to stop burning

• For finishing: try toasted sesame seed and bright green onion for fresh color and crunch

Step-by-Step Instructions

Make the Teriyaki Sauce:

In a small bowl whisk cornstarch and water until smooth. Pour this into a medium saucepan with brown sugar soy sauce garlic rice vinegar ginger honey and sesame oil. Stir constantly on medium heat until the mixture simmers and begins to thicken into a glossy dark sauce usually about 5 to 7 minutes. Cool completely so the marinade thickens up. Chill in the fridge to speed things along if you like.

Marinate the Chicken:

Once the sauce has cooled down place your chicken cubes in a large ziplock bag. Pour half of the cooled teriyaki sauce into the bag making sure all the chicken pieces are well coated evenly. Seal and let the chicken absorb those flavors in the fridge for at least 30 minutes up to overnight for deeper flavor. Reserve the other half of the sauce in the fridge.

Skewer and Prep the Grill:

Thread the marinated chicken evenly onto skewers so each piece has room to cook. Heat your grill to medium and lightly oil the grates to prevent sticking. If using wooden skewers soak them in water for at least 30 minutes beforehand.

Grill the Skewers:

Place the chicken skewers onto the grill and let them cook turning every 3 or 4 minutes so all sides get those nice grill marks. Total grill time should be around 20 to 30 minutes or until the internal temperature reaches 165 for food safety. In the last few minutes baste the skewers with the reserved teriyaki sauce for a sticky shiny finish.

Serve:

Transfer the hot skewers to a platter. Sprinkle with sesame seeds and green onions for extra flavor and presentation. Serve over steamed rice or with your favorite sides.

Save

My favorite part is brushing extra sauce on the sizzling skewers as the aroma rises off the grill. Once my youngest sneaked a piece while I was still garnishing the platter so you know this one is a true favorite around here.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The chicken stays juicy and reheats well either in the microwave or quickly in a skillet. If you have extra sauce bottle it and use as a stir fry base later in the week.

Ingredient Substitutions

Swap chicken thighs with chicken breasts for a leaner option though thighs will give juicier results. For a gluten free version use tamari instead of soy sauce. Maple syrup is a lovely stand in for honey if needed.

Save

Serving Suggestions

Serve these skewers over a bed of fluffy jasmine rice or try them with grilled vegetables like bell peppers and zucchini. At summer parties I love offering them alongside a crisp cucumber salad to cut through the rich sticky glaze.

Teriyaki in Context

Teriyaki refers to a Japanese cooking technique that marinates and glazes protein with a balance of soy sauce mirin sake and sugar often grilled for a lacquered finish. This homemade adaptation skips the alcohol but delivers those same bold flavors with pantry staples and the ease of backyard grilling.

Recipe FAQs

→ How long should the chicken marinate for best flavor?

Allow the chicken to marinate in the teriyaki sauce for at least 30 minutes, but for deeper flavor, marinate up to 2 hours in the fridge.

→ Can chicken breasts be used instead of thighs?

Yes, chicken breasts can be substituted. They provide a leaner option but remain flavorful with the marinade.

→ What is the best way to grill the skewers?

Grill over medium heat, turning every few minutes to ensure even cooking and basting with leftover sauce for added glaze.

→ Are there recommended toppings for extra texture?

Sprinkle sesame seeds and chopped green onions on top just before serving to add crunch and freshness.

→ How can I serve these skewers for a complete meal?

Serve the grilled skewers over steamed rice or with a side of stir-fried vegetables for a full meal.

→ Is it necessary to soak wooden skewers before grilling?

Yes, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.