Teriyaki Chicken Skewers

A summer BBQ, filled with the tantalizing aroma of grilled chicken, instantly brings to mind memories of good times with friends and family. Teriyaki chicken skewers are a delightful way to indulge in flavor-packed, juicy chicken coated in a savory-sweet sauce that caramelizes beautifully when grilled. The entire process takes just under an hour, including marination, and the use of soy sauce adds depth that elevates this dish above standard fare.

This recipe is perfect for gatherings, backyard barbecues, or just a fun dinner at home. It’s simple enough for beginners while being impressive enough to wow your guests. You can make the teriyaki sauce ahead of time and store it in the fridge for easy access.

Why You’ll Love This Recipe

• The chicken skewers maintain their juiciness while delivering a perfect char.
• A quick simmer thickens the sauce beautifully, infusing every bite with flavor.
• It’s an adaptable recipe that lets you experiment with different protein options.
• The vibrant garnish of sesame seeds and green onions adds a delightful crunch and freshness.

What You’ll Need

Here’s everything you need to make teriyaki chicken skewers.

For the Chicken

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

For the Teriyaki Sauce

• 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 Serving

• 8 skewers
• Sesame seeds, for garnish
• Chopped green onion, for garnish

Low sodium soy sauce offers a healthier alternative.

Substitutions & Swaps

• Chicken breasts can replace thighs if preferred.
• Honey can be omitted for less sweetness.
• Substitute brown sugar with coconut sugar.
• Use garlic powder in place of fresh garlic.

How to Make It

Let’s get cooking!

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 to a simmer; cook until the sauce lightly thickens, about 5-10 minutes. The sauce will turn dark brown. Remove from heat and let cool completely—refrigerate to speed up the process.

2. Marinate the chicken

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

3. Grill the skewers

When the chicken has finished marinating, thread the chicken onto skewers. Heat the grill to medium heat (about 350°F). Once the grill is hot, lightly oil the grill grates.

4. Cook the chicken

Place skewers on the grill and turn them every 3-4 minutes until the chicken is cooked through (internal temperature of 165°F), about 20-30 minutes. During the last few turns, baste the chicken with the reserved teriyaki sauce.

5. Serve

Remove skewers from the grill. 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: No, because the texture may change.
Reheat: Warm in the microwave for 1-2 minutes.

Tips for Best Results

• Make sure to marinate the chicken for the best flavor infusion.
• Use soaked wooden skewers to prevent burning on the grill.
• Baste with sauce close to the end to avoid burning the sugars.
• Opt for high-quality soy sauce for richer flavor.

Serving Suggestions

• Pair with steamed rice or vegetable stir-fry for a complete meal.
• Serve as an appetizer at your next gathering or party.
• Add grilled vegetables to the skewers for additional flavors and colors.