Easy Teriyaki Chicken Skewers Recipe

Teriyaki Chicken Skewers are a backyard BBQ hero for a reason. There’s something undeniably magical about those juicy, bite-sized pieces of chicken, glazed to perfection with that sweet and savory teriyaki sauce, sizzling over an open flame. We all love them, right? They’re the ultimate crowd-pleaser, perfect for parties, casual weeknight dinners, or just when you’re craving a taste of summer. What makes these Teriyaki Chicken Skewers truly special is the balance: the tender chicken, the sticky, umami-rich glaze, and that subtle char from the grill. It’s a flavor combination that’s both comforting and exciting, a little sweet, a little salty, and utterly irresistible. Get ready to fire up the grill because we’re about to make the best Teriyaki Chicken Skewers you’ve ever tasted!

Teriyaki Chicken Skewers

Get ready to tantalize your taste buds with these irresistible Teriyaki Chicken Skewers! They’re the perfect blend of sweet, savory, and a little bit tangy, making them an instant crowd-pleaser for any occasion, from backyard barbecues to weeknight dinners. The beauty of these skewers lies in their simplicity and incredible flavor. We’ll be making our own homemade teriyaki sauce, which is far superior to anything store-bought, and marinating tender chicken pieces to perfection. The result is juicy, flavorful chicken that’s slightly caramelized from the glaze, with a delightful chew.

Ingredients:

Instructions:

Prepare the Chicken and Skewers:

First things first, let’s get our chicken ready. You can use either chicken thighs or breasts for this recipe, but I find thighs offer a bit more moisture and flavor, making them incredibly forgiving. Cut your chosen chicken into roughly 1-inch cubes. This size is ideal for skewering and ensures they cook evenly. If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes (or longer, up to a few hours) before you plan to cook. This prevents them from burning and splintering on the grill or in the oven. Once soaked, thread the chicken cubes onto the skewers, leaving a small space between each piece to allow for even cooking and for the marinade to coat them effectively. Don’t overcrowd the skewers; aim for about 4-5 pieces per skewer.

Craft Your Homemade Teriyaki Sauce:

Now for the magic! In a medium saucepan, whisk together the cornstarch and water until smooth. This creates a slurry that will thicken our sauce. Next, add the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh gin extractger, honey, and sesame oil. Stir everything together well. Place the saucepan over medium heat. We’re going to gently simmer this mixture, stirring constantly, until it thickens into a glossy, syrupy glaze. This usually takes about 5-8 minutes. Be patient and keep stirring to prevent any lumps from forming and to ensure the sugars don’t burn. Once thickened, remove the sauce from the heat and let it cool slightly. This homemade teriyaki sauce is so much more vibrant and flavorful than store-bought versions, with a perfect balance of sweetness and umami.

Marinate the Chicken:

Once your teriyaki sauce has cooled down a bit – it should still be warm but not piping hot – it’s time to marinate our chicken. Place the prepared chicken skewers in a shallow dish or a large zip-top bag. Pour about half of the cooled teriyaki sauce over the chicken, making sure each piece is coated. Reserve the remaining sauce for glazing later. Gently toss the skewers to ensure an even distribution of the marinade. Cover the dish or seal the bag and refrigerate for at least 30 minutes. For an even deeper flavor, you can marinate the chicken for up to 2 hours. Avoid marinating for too long, especially with chicken breasts, as the acidity can start to break down the meat too much.

Grill or Bake to Perfection:

Preheat your grill to medium-high heat, or preheat your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking. If baking, line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken skewers on the preheated grill or baking sheet. Cook the skewers for about 10-15 minutes, turning them every few minutes, until the chicken is cooked through and has developed a nice char on the edges. During the last 5 minutes of cooking, generously brush the skewers with the reserved teriyaki sauce. This will create that beautiful, caramelized glaze that we all love. Continue to cook, turning occasionally, until the glaze is sticky and slightly browned. Keep a close eye on them, as the sugars can burn quickly.

Serve and Garnish:

Once your Teriyaki Chicken Skewers are perfectly cooked and glazed, remove them from the heat. Let them rest for a minute or two before serving. This allows the juices to redistribute, resulting in more tender and moist chicken. Arrange the skewers on a serving platter. Now, for the finishing touches that elevate these skewers from delicious to truly spectacular: generously sprinkle them with toasted sesame seeds. Their nutty flavor and slight crunch add another layer of texture and taste. Finally, garnish with freshly chopped green onions. The bright, fresh flavor of the green onions provides a wonderful contrast to the rich, sweet, and savory teriyaki glaze. These skewers are fantastic served on their own as an appetizer or as a main course alongside steamed rice, a crisp salad, or stir-fried vegetables. Enjoy!

Conclusion:

There you have it! These Teriyaki Chicken Skewers are an absolute winner for a reason. They’re incredibly easy to whip up, bursting with that irresistible sweet and savory teriyaki flavor, and the grilling process gives them a beautiful char and tender, juicy finish. Whether you’re planning a backyard barbecue, a quick weeknight dinner, or even a fun appetizer for guests, these skewers are guaranteed to impress. They’re versatile enough to be the star of the show or a fantastic addition to a larger spread.

I highly recommend serving these alongside some fluffy steamed rice, a crisp Asian-inspired slaw, or even some grilled pineapple for an extra tropical twist. For variations, feel free to experiment with different vegetables on the skewers, like bell peppers, onions, or even zucchini. You could also swap out the chicken for firm tofu or shrimp for a different protein option. Don’t be afraid to adjust the teriyaki sauce to your liking – add a pinch of red pepper flakes for a bit of heat or a touch more gin extractger for an extra zing. I truly hope you give these Teriyaki Chicken Skewers a try; I’m confident you’ll love them!

Frequently Asked Questions:

Can I make these Teriyaki Chicken Skewers in the oven instead of grilling?

Absolutely! If you don’t have a grill or the weather isn’t cooperating, you can easily bake these skewers. Arrange them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly browned. You can even finish them under the broiler for a minute or two to get a nice char.

How long should I marinate the chicken?

For the best flavor, I recommend marinating the chicken for at least 30 minutes. However, for an even more intense teriyaki flavor, you can marinate it for up to 4 hours in the refrigerator. Avoid marinating for much longer than that, as the acidity in some teriyaki sauces can start to break down the chicken too much, affecting its texture.

Teriyaki Chicken Skewers

Juicy and flavorful teriyaki chicken skewers, marinated and grilled to perfection. A quick and easy weeknight meal or party appetizer.

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)
• 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 (minced)
• 1 tbsp honey
• 1/2 tsp sesame oil
• 2 tbsp cornstarch
• 8 skewers
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, minced ginger, honey, and sesame oil to create the teriyaki marinade.
2. Step 2
   Add the cubed chicken to the marinade, ensuring all pieces are coated. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
3. Step 3
   While the chicken marinates, soak the skewers in water for at least 10 minutes to prevent burning during grilling.
4. Step 4
   Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Step 5
   Preheat your grill to medium-high heat. Grill the chicken skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and lightly caramelized.
6. Step 6
   In a small saucepan, combine the cornstarch and 1 cup of water. Heat over medium heat, stirring constantly, until thickened to form a glaze. Add a few tablespoons of the teriyaki marinade to the glaze and stir to combine.
7. Step 7
   Brush the thickened teriyaki glaze over the chicken skewers during the last few minutes of grilling. Sprinkle 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.