I’m so excited to share my Teriyaki Chicken Skewers recipe with you! These are juicy chicken pieces soaked in a sweet and savory teriyaki sauce, grilled to perfection, and finished with a touch of sesame seeds and green onions. It’s a fun, flavorful, and easy-to-make meal that’s perfect for weeknights or weekend BBQs.
Level: Easy
Total Time: 1 hour 30 minutes
Prep Time: 1 hour (includes marinating)
Cook Time: 30 minutes
Yield: 4 servings
Course: Main Course
Cuisine: Asian
I remember the first time I grilled teriyaki chicken skewers at home — my family couldn’t get enough! There’s something magical about the way the sweet soy-based sauce soaks into each piece of chicken, while grilling adds that smoky, caramelized flavor.
This recipe is beginner-friendly but tastes like it came from a fancy restaurant. We’ll make a homemade teriyaki sauce, marinate the chicken for maximum flavor, thread it onto skewers, grill until golden and juicy, and finish with a sprinkle of sesame seeds and fresh green onions.
These skewers are perfect with rice, a crisp cucumber salad, or even your favorite BBQ sides. Let’s get started!
How to Make Teriyaki Chicken Skewers
This recipe combines simple ingredients to create bold Asian-inspired flavors:
- Juicy chicken thighs or breasts, cut into bite-sized pieces
- A homemade teriyaki sauce with soy sauce, honey, garlic, ginger, and a touch of brown sugar
- Optional garnishes like sesame seeds and green onions
- Grilled to perfection for a smoky, slightly charred flavor
It’s a one-pan wonder with a flavorful marinade that also doubles as a basting sauce while grilling.
Ingredients
Chicken & Skewers:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 8 wooden or metal skewers (soak wooden ones in water 30 minutes before use)
Teriyaki Sauce / Marinade:
- 2 tablespoons cornstarch
- 1 cup water
- ⅓ cup brown sugar
- ⅓ cup soy sauce (low sodium recommended)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- ½ tablespoon fresh ginger, minced (or ¼ teaspoon ground ginger)
- 1 tablespoon honey
- ½ teaspoon sesame oil
Optional Toppings:
- Chopped green onions
- Sesame seeds
Directions
- Make the Teriyaki Sauce:
- In a small bowl, mix cornstarch and water until smooth.
- In a medium saucepan, combine the cornstarch mixture with soy sauce, brown sugar, garlic, ginger, rice vinegar, honey, and sesame oil.
- Stir frequently and bring to a simmer over medium heat. Cook until the sauce thickens slightly and turns a deep brown.
- Remove from heat and let it cool completely. You can place it in the fridge to speed this up.
- Marinate the Chicken:
- Place the cubed chicken into a large ziplock bag.
- Pour half of the cooled teriyaki sauce over the chicken and gently shake to coat.
- Seal the bag and refrigerate for at least 30 minutes, up to overnight for deeper flavor.
- Keep the remaining sauce aside for basting while grilling.
- Prepare the Grill:
- Preheat your grill to medium heat.
- Lightly oil the grill grates to prevent sticking.
- Skewer the Chicken:
- Thread marinated chicken onto skewers evenly, leaving a small gap between each piece for even cooking.
- Grill the Skewers:
- Place skewers on the hot grill.
- Turn every 3-4 minutes for even cooking. The chicken is done when the internal temperature reaches 165°F (74°C), about 20-30 minutes total.
- During the last few turns, baste with the reserved teriyaki sauce for extra flavor and shine.
- Serve:
- Remove skewers from the grill and sprinkle with sesame seeds and chopped green onions if desired.
- Serve hot over steamed rice or with your favorite sides.
Process Details
- Grilling Chicken: Medium heat ensures the chicken cooks through without burning. Turning often gives an even golden-brown crust.
- Marinade Magic: Marinating allows the teriyaki flavors to soak deeply into the chicken. Longer marinating equals richer flavor.
- Thickening Sauce: Cornstarch creates a shiny, sticky glaze that clings perfectly to the chicken during grilling.
Tips for Success
- Chicken Choice: Thighs stay juicier, but breasts work if you prefer leaner meat.
- Avoid Burning: Oil the grill lightly and watch closely during the last glaze application.
- Metal vs Wooden Skewers: Wooden skewers must be soaked to avoid burning; metal ones can be used directly.
- Extra Sauce: Make a double batch for dipping or drizzling over rice.
Serving Ideas
- Serve with jasmine or sticky rice for a classic pairing.
- Add a fresh cucumber salad or steamed broccoli for a light, crisp contrast.
- Turn them into appetizers by cutting into smaller pieces and serving with toothpicks.
- Combine with grilled pineapple or bell peppers for a sweet-savory flavor boost.
Storage & Freezing
- Refrigerator: Cool skewers completely, store in an airtight container up to 3-4 days. Reheat gently in a skillet or oven.
- Freezing: Freeze chicken and sauce separately in ziplock bags for up to 2 months. Thaw in fridge, marinate in half the sauce, and grill as usual.
Nutrition Info (Approximate per Serving)
- Calories: 390
- Protein: 46g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 2g
- Fiber: 0.3g
- Sugar: 22g
- Sodium: 1291mg
My Teriyaki Chicken Skewers are the perfect blend of sweet, savory, and smoky flavors. They’re easy to make, family-friendly, and perfect for any occasion. Once you try them, I guarantee they’ll become a favorite in your weekly meal rotation. Enjoy every bite of this delicious, homemade Asian-inspired delight!
