Easy Teriyaki Chicken Skewers- Flavorful & Fast

Teriyaki Chicken Skewers are an absolute slam dunk for any occasion, and for good reason! Who doesn’t adore those perfectly grilled, glistening cubes of tender chicken bathed in that irresistible sweet and savory teriyaki glaze? I know I’m a huge fan. They’re the ultimate crowd-pleaser, whether you’re firing up the grill for a backyard barbecue, packing them for a picnic, or even just craving a delicious weeknight meal. What truly sets these Teriyaki Chicken Skewers apart is the delightful balance of flavors – that umami-rich soy sauce, the subtle sweetness of non-alcoholic mirin and sugar, and the aromatic gin extractger and garlic all come together in perfect harmony. Plus, the convenience of skewers makes them incredibly fun and easy to eat, minimizing mess and maximizing enjoyment. Get ready to impress yourself and everyone around you with this fantastic recipe!

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Teriyaki Chicken Skewers

There’s something undeniably satisfying about a perfectly grilled skewer, especially when it’s coated in a sticky, sweet, and savory teriyaki glaze. These Teriyaki Chicken Skewers are a crowd-pleaser, perfect for a weeknight dinner or a backyard barbecue. The beauty of this recipe lies in its simplicity and the incredible flavor payoff. We’re going to make a homemade teriyaki sauce from scratch, which is worlds away from any bottled version, and then we’ll coat tender pieces of chicken in it before grilling them to juicy perfection. Get ready for some seriously delicious skewers that will disappear in a flash!

Ingredients:

Making the Teriyaki Magic: The Sauce

The heart of any teriyaki dish is, of course, the teriyaki sauce. Making it at home is surprisingly easy and allows you to control the sweetness and saltiness. It’s a simple combination of pantry staples that come together to create something truly special. This sauce isn’t just for marinating; we’ll use some of it to baste the skewers as they cook, building layer upon layer of that irresistible flavor.

Preparing the Chicken for Skewering

First things first, let’s get our chicken ready. If you’re using chicken thighs, they’re fantastic for grilling because they stay incredibly moist and tender. Chicken breasts will also work well, just be mindful not to overcook them, as they can dry out more easily. Whichever you choose, ensure they are cut into uniform 1-inch cubes. This even sizing is crucial for ensuring that all the pieces cook at the same rate, preventing some from being overdone while others are still raw. This also makes them the perfect size to thread onto our skewers without any awkward overhang.

Assembling the Skewers

Once your chicken is prepped and your sauce is simmering, it’s time to assemble the skewers. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start threading the chicken. This prevents them from burning on the grill. Thread the chicken cubes onto the skewers, leaving a small gap between each piece. This gap allows the heat to circulate evenly around the chicken, ensuring all sides get beautifully seared and cooked through. Don’t overcrowd the skewers; it’s better to have a few more skewers than to pack them too tightly.

Grilling for Glorious Flavor

Now for the main event: grilling! Preheat your grill to medium-high heat. You want it hot enough to get a good sear on the chicken, but not so hot that the outside burns before the inside is cooked. Once the grill is hot, carefully place the assembled skewers onto the grates.

Step-by-Step Cooking Instructions

1. Prepare the Teriyaki Sauce: In a medium saucepan, whisk together the cornstarch and water until the cornstarch is completely dissolved and there are no lumps. This is your slurry, which will thicken the sauce. Add the brown sugar, soy sauce, minced garlic, rice vinegar, minced gin extractger, and honey to the saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Continue to simmer for about 3-5 minutes, or until the sauce has thickened to a syrupy consistency. Remove from heat and stir in the sesame oil. This is your glorious homemade teriyaki sauce! Set aside about half of the sauce for basting later.

2. Marinate the Chicken: Place the cubed chicken into a medium bowl. Pour about half of the reserved teriyaki sauce (the portion that is not for basting) over the chicken. Gently toss to ensure all the chicken pieces are evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. Marinating is key to infusing flavor deep into the chicken.

3. Thread the Skewers: While the chicken is marinating, soak your skewers in water for at least 30 minutes if using wooden ones. Once marinated, thread the chicken cubes onto the skewers. Aim for about 3-4 pieces of chicken per skewer, leaving a small space between each piece to allow for even cooking.

4. Grill the Skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers onto the hot grill. Grill for approximately 4-5 minutes per side, or until the chicken is cooked through and has a nice char. As the chicken cooks, brush it generously with the reserved teriyaki sauce during the last few minutes of grilling. This basting step is where the real magic happens, creating that sticky, caramelized coating. Continue turning and basting until the chicken is cooked through and the glaze is beautifully sticky and slightly browned.

5. Serve and Garnish: Once the chicken is cooked and beautifully glazed, remove the skewers from the grill. Let them rest for a minute or two. This allows the juices to redistribute, resulting in more tender chicken. Serve the teriyaki chicken skewers hot. Garnish generously with sesame seeds and chopped green onions. These add a delightful crunch and a fresh, aromatic finish that perfectly complements the rich teriyaki flavor. These are fantastic served with steamed rice and your favorite steamed or grilled vegetables. Enjoy your delicious homemade teriyaki chicken skewers!

Conclusion:

I hope you’re excited to try these Teriyaki Chicken Skewers! They truly are a fantastic dish that brings together tender, marinated chicken with that irresistible sweet and savory teriyaki glaze. The beauty of this recipe lies in its simplicity, making it perfect for weeknight dinners or impressive backyard BBQs. The marinade infuses the chicken with incredible flavor, and grilling them on skewers ensures they cook quickly and evenly, with delightful charred edges that are simply divine.

I love serving these Teriyaki Chicken Skewers with fluffy steamed rice and a crisp, refreshing Asian-inspired slaw. They also pair wonderfully with grilled vegetables like bell peppers, onions, and pineapple for an even more vibrant and flavorful meal. Don’t be afraid to experiment with variations! You can easily swap out the chicken for firm tofu or shrimp, or even add in some thinly sliced steak for a different protein. Feel free to adjust the sweetness or saltiness of the teriyaki sauce to your personal preference. So go ahead, gather your ingredients, and get grilling! I’m confident you’ll love the delicious results.

Frequently Asked Questions:

Can I make the teriyaki sauce from scratch?

Absolutely! While store-bought teriyaki sauce is convenient, making your own allows for complete control over the flavor. A simple homemade teriyaki sauce typically includes soy sauce, non-alcoholic mirin (sweet rice vinegar), non-alcoholic sake (optional), and sugar. Whisk them together in a saucepan and simmer until slightly thickened. This recipe works wonderfully with a homemade sauce.

What if I don’t have a grill? Can I bake these Teriyaki Chicken Skewers?

Yes, you can! If grilling isn’t an option, these skewers bake up beautifully in the oven. Preheat your oven to 400°F (200°C). Arrange the skewers on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and the sauce is caramelized. Broiling for the last minute or two can help achieve a nice char.

Teriyaki Chicken Skewers

Juicy chicken skewers marinated and grilled with a sweet and savory teriyaki sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (or breasts) (cut into 1″ cubes)
• 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
• 8 skewers
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, combine the soy sauce, brown sugar, minced garlic, minced ginger, rice vinegar, honey, and sesame oil. Whisk until well combined to create the teriyaki marinade.
2. Step 2
   Add the cubed chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Step 3
   While the chicken marinates, soak the skewers in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
4. Step 4
   In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
5. Step 5
   Preheat your grill or a grill pan to medium-high heat. Grill the chicken skewers for 4-5 minutes per side, or until cooked through and slightly charred.
6. Step 6
   In the last few minutes of grilling, brush the skewers with any remaining marinade. Once the chicken is cooked, gently brush the cornstarch slurry over the skewers while continuing to cook for another minute to thicken the sauce slightly.
7. Step 7
   Remove from grill, garnish 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.