Teriyaki Chicken Skewers

A delicious aroma fills the kitchen as the Teriyaki Chicken Skewers sizzle on the grill, creating tender, juicy pieces of meat infused with a sweet and savory glaze. This delightful recipe takes about an hour from start to finish, making it an ideal choice for both weeknight dinners and backyard gatherings. The secret lies in the marinade that tenderizes the meat while adding a rich depth of flavor that will have everyone coming back for seconds.

This recipe is perfect for families, weekend barbecues, or meal prep enthusiasts. Whether you’re hosting a summer cookout or simply craving a new chicken dish, these skewers are a crowd-pleaser. You can prepare the teriyaki sauce in advance, storing it in the refrigerator until you’re ready to assemble the meal.

Why You’ll Love This Recipe

• Follow a simple marinating technique to enhance flavor.
• Enjoy a sticky, savory glaze that caramelizes beautifully on the grill.
• Delight in the tender, juicy texture of grilled chicken.
• Customize presentations with toppings like sesame seeds and green onions.

What You’ll Need

Get ready to whip up this mouthwatering dish with these ingredients.

For the Teriyaki Sauce

• 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, minced
• 1 tbsp honey
• 1/2 tsp sesame oil

For the Chicken Skewers

• 2 lbs. chicken thighs (or breasts), cut into 1" cubes
• 8 skewers

For Serving

• sesame seeds
• chopped green onion

Consider using chicken thighs for juicier skewers.

Substitutions & Swaps

• Use agave syrup instead of honey.
• Replace rice vinegar with apple cider vinegar.
• Use chicken breast for a leaner option.
• Substitute fresh ginger with ground ginger (1/4 tsp).

How to Make It

Follow these steps for delicious Teriyaki Chicken Skewers.

1. Make the Sauce

Combine cornstarch and water in a small bowl. In a medium saucepan, add the remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring the sauce to a simmer. Cook until the sauce lightly thickens, achieving a dark brown color. Once thickened, remove from heat and let cool completely.

2. Marinate the Chicken

Once the sauce has cooled, place cubed chicken in a large ziplock bag. Pour half of the cooled sauce over the chicken and gently shake to coat. Let the chicken marinate in the fridge for at least 30 minutes, keeping the remaining sauce aside for later.

3. Prepare the Grill

Preheat your grill to medium heat while the chicken marinates. This allows for an even cook and perfect grilling.

4. Grill the Skewers

When the chicken is done marinating, place the skewered chicken on the grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees). This should take about 20-30 minutes. Baste with remaining teriyaki sauce during the last few turns.

5. Serve

Remove the skewers from the grill and serve them topped with chopped green onion and a sprinkle of sesame seeds for an extra touch.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, chicken skewers are best fresh.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Use a meat thermometer for perfect doneness.
• Soak wooden skewers in water to prevent burning.
• Allow chicken to marinate longer for deeper flavor.
• Baste every few minutes for extra glaze.

Serving Suggestions

• Pair with steamed rice and grilled vegetables.
• Serve as an appetizer at parties or gatherings.
• Enjoy alongside a fresh salad for a lighter meal.