Teriyaki Chicken Skewers

The grill sizzles with the sound of juicy chicken skewers, beautifully caramelized by a rich, homemade teriyaki sauce. This recipe for Teriyaki Chicken Skewers brings together tender chicken thighs, a glossy sauce, and a sprinkle of sesame seeds for a delightful finish. It takes about 45 minutes to prepare and cook, and the result is incredibly flavorful, making it a crowd-pleaser at any barbecue.

Perfect for weeknight dinners or weekend gatherings, this recipe is suitable for anyone who enjoys delicious grilled flavors. It’s also easy to make ahead, allowing you to prepare the marinade in advance and store it for a busy day’s cooking.

Why You’ll Love This Recipe

• The chicken is perfectly tender and juicy after marinating.
• The homemade teriyaki sauce is rich and adds a lovely glaze.
• Skewering makes it easy to grill and serve.
• It’s quick to prepare, taking less than an hour from start to finish.

What You’ll Need

Gather the following ingredients to create your delicious teriyaki chicken skewers.

For the Marinade

• 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

For Grilling

• 8 skewers

For Serving

• sesame seed
• chopped green onion

Use chicken breasts for a leaner option.

Substitutions & Swaps

• Brown sugar: Use coconut sugar for a lower GI option.
• Soy sauce: Tamari can substitute for gluten-free versions.
• Garlic: Granulated garlic can be used in a pinch.
• Fresh ginger: Ground ginger is a possible alternative, though less potent.

How to Make It

Start by preparing the teriyaki sauce.

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 sauce to a simmer and cook until it lightly thickens. The sauce will darken to a rich brown color. Once thickened, remove from heat and let it cool completely (placing it in the fridge speeds up this process).

Marinate the Chicken

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

Prepare the Grill

When the chicken has finished marinating, thread it onto skewers. Heat the grill to medium heat.

Grill the Skewers

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

Serve

Remove the skewers from the grill and serve immediately, garnished with chopped green onions and a sprinkle of sesame seeds if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months—best for marinated chicken.
Reheat: Microwave on medium power for 2-3 minutes until heated through.

Tips for Best Results

• Make sure the grill is hot before adding skewers for optimal sear.
• Don’t skip the marinating time; it enhances the flavor immensely.
• Use a meat thermometer for accuracy; avoid overcooking.
• For extra flavor, basting during grilling helps caramelize the sauce.

Serving Suggestions

• Serve with steamed rice and sautéed vegetables.
• Pair with a fresh salad for a light meal.
• Perfect for backyard barbecues or summer gatherings.