Teriyaki Chicken Skewers

The aroma of grilled chicken mixed with a sweet, savory teriyaki sauce wafts through the air, promising a delightful meal. These Teriyaki Chicken Skewers are a quick and easy dish that can be prepared in about an hour, making them perfect for weeknight dinners or backyard barbecues. The dish works beautifully because the marinade infuses the chicken with flavor while keeping it tender and juicy.

This recipe is ideal for families looking for a flavorful meal that appeals to both adults and kids. It’s perfect for a summer cookout, a casual weeknight dinner, or meal prep for the week ahead. You can store any leftover skewers in the refrigerator, allowing for delicious meals throughout the week.

Why You’ll Love This Recipe

• The teriyaki sauce adds a rich, caramelized flavor to the chicken.
• Skewering the chicken ensures even cooking and easy handling on the grill.
• Marinating the chicken intensifies the flavor while keeping it moist.
• It’s a versatile dish that pairs well with various sides.

What You’ll Need

Gather the following ingredients to get started with your chicken skewers:

For the 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 Skewers

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

For Serving

• Sesame seeds
• Chopped green onion

Note: Use chicken breasts if you prefer leaner meat.

Substitutions & Swaps

• Cornstarch can be replaced with arrowroot powder.
• Brown sugar can be swapped for coconut sugar.
• Soy sauce works with tamari for a gluten-free option.
• Replace honey with maple syrup for a vegan version.

How to Make It

Start by preparing the teriyaki sauce.

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, which will take about 5-7 minutes. The sauce should be dark brown. Once thickened, remove from heat and let it cool completely. (Chilling in the fridge speeds up this process.)

2. Marinate the Chicken
   Once the sauce is completely cooled, place the cubed chicken in a large ziplock bag. Pour half of the teriyaki sauce over the chicken and gently shake to coat the pieces. Let the chicken marinate in the fridge for at least 30 minutes. Set the remaining sauce aside for later.

3. Prepare the Skewers
   When the chicken is done marinating, thread the chicken onto the skewers. Preheat your grill to medium heat.

4. Grill the Chicken
   Once the grill is hot, place the skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), which will take about 20-30 minutes. During the last few turns, baste with the remaining teriyaki sauce.

5. Serve
   Remove the skewers from the grill and serve with a sprinkle of chopped green onion and sesame seeds if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months.
Reheat: Microwave on medium power for 1-2 minutes until warmed through.

Tips for Best Results

• Allow the chicken to marinate for at least an hour for maximum flavor.
• Use metal skewers or soak wooden skewers in water for at least 30 minutes to prevent burning.
• Ensure your grill is properly preheated to achieve a good sear on the chicken.
• Baste the chicken carefully to avoid flare-ups.

Serving Suggestions

• Pair with grilled vegetables for a complete meal.
• Serve over steamed rice or quinoa for added texture.
• Accompany with a fresh green salad for a light side.