Teriyaki Chicken Skewers

Teriyaki Chicken Skewers are the ultimate blend of sweet, savory, and smoky flavors. Tender, marinated chicken is skewered and grilled to perfection, creating a dish that’s perfect for summer BBQs, weeknight dinners, or even as a crowd-pleasing appetizer. This recipe is easy to prepare, bursting with flavor, and pairs wonderfully with rice, veggies, or a fresh salad.

The first time I made Teriyaki Chicken Skewers was for a backyard cookout, and they disappeared faster than I could say “grill master!” My husband couldn’t get enough of the caramelized glaze, and even our picky eater called it “better than takeout.” Now, this dish is a staple in our home, especially when we’re craving something flavorful but simple. The best part? It brings everyone together around the grill, sharing stories and laughter as the skewers sizzle away.

Why You’ll Love Teriyaki Chicken Skewers

•Bold Flavors: The sweet and savory teriyaki glaze is simply irresistible.

•Perfectly Grilled: Tender, juicy chicken with a delicious charred finish.

•Easy to Make: A quick marinade and a few minutes on the grill make this a stress-free recipe.

•Versatile: Serve as a main dish, appetizer, or party snack.

Ingredients Notes For Teriyaki Chicken Skewers

•Chicken: Boneless, skinless chicken thighs or breasts work best.

•Teriyaki Sauce: Use store-bought for convenience or make your own for a personalized touch.

•Honey: Adds sweetness and helps caramelize the glaze.

•Garlic and Ginger: Elevate the flavor with a fresh, aromatic kick.

•Sesame Seeds: Optional garnish for a touch of crunch and presentation.

Recipe Steps

1.Prepare Marinade: Mix teriyaki sauce, honey, minced garlic, grated ginger, and a splash of soy sauce in a bowl.

2.Marinate Chicken: Cut chicken into bite-sized pieces and let it marinate for at least 30 minutes, or up to 8 hours for deeper flavor.

3.Skewer the Chicken: Thread marinated chicken onto skewers.

4.Grill: Preheat the grill or grill pan to medium-high heat. Cook skewers for 4–5 minutes per side, basting with additional marinade.

5.Serve: Sprinkle with sesame seeds and sliced green onions before serving.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Freezer: Freeze cooked skewers for up to 3 months; reheat in the oven or on a grill.

Variations & Substitutions

•Veggie Additions: Add bell peppers, pineapple chunks, or onions to the skewers.

•Spicy Kick: Mix some sriracha or red pepper flakes into the marinade.

•Gluten-Free Option: Use tamari instead of soy sauce.

Frequently Asked Questions

Q: Can I bake the skewers instead of grilling?

A: Yes! Bake at 400°F for 15–20 minutes, turning halfway through, and broil for 2–3 minutes to caramelize the glaze.

Q: Can I use pre-made teriyaki sauce?

A: Absolutely! It’s a great time-saver, and you can enhance it with fresh garlic and ginger.

Q: What should I serve with these skewers?

A: Pair with steamed rice, stir-fried vegetables, or a crisp Asian-inspired slaw.

Teriyaki Chicken Skewers

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Course: Main Course

Kitchen: Asian, Japanese-inspired

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Servings: 4

Ingredients

 

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• ▢ 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
• ▢ 1/4 cup soy sauce
• ▢ 1/4 cup brown sugar
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon sesame oil
• ▢ 2 teaspoons grated ginger
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon cornstarch
• ▢ 2 tablespoons water
• ▢ Sesame seeds and chopped green onions for garnish, optional

Instructions

• Prepare the Marinade: In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir until the sugar dissolves. In a small bowl, mix the cornstarch with water to make a slurry, then add it to the saucepan. Cook for 1-2 minutes until the sauce thickens. Let cool.
• Marinate the Chicken: Place the cubed chicken in a large bowl or zip-top bag. Pour half of the cooled teriyaki sauce over the chicken, reserving the other half for basting and dipping. Marinate the chicken in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
• Preheat Grill or Broiler: Preheat your grill to medium-high heat or set your oven’s broiler to high. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.
• Assemble Skewers: Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
• Cook the Skewers: Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and slightly charred. Brush with reserved teriyaki sauce during the last few minutes of cooking for extra flavor. If using the broiler, place the skewers on a baking sheet and cook for 8-10 minutes, turning halfway through.
• Serve: Garnish with sesame seeds and chopped green onions, if desired. Serve with steamed rice, grilled vegetables, or a fresh salad.