Teriyaki Chicken Skewers

The aroma of grilled chicken wafts through the air, making your mouth water in anticipation. These Teriyaki Chicken Skewers are perfect for soaking up the sun and delighting your taste buds, taking only about an hour from start to finish. The marinade does all the heavy lifting, transforming simple chicken into a savory, irresistible feast.

This dish is ideal for family gatherings, summer barbecues, or a weeknight meal that feels special without requiring extensive effort. You can make the sauce ahead of time and store it in the fridge, making preparation a breeze.

Why You’ll Love This Recipe

• The chicken turns out tender and juicy, thanks to the marinating process.
• The homemade teriyaki sauce is rich and flavorful, outshining store-bought versions.
• Grilling adds a delightful smoky char that elevates the dish.
• Quick to assemble and cook, making it perfect for busy evenings.

What You’ll Need

Gather these ingredients to create your delicious 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 Chicken

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

For Serving

• Sesame seeds
• Chopped green onion

Use wooden skewers soaked in water to prevent burning on the grill.

Substitutions & Swaps

• Chicken thighs can be replaced with breasts for a leaner option.
• Honey can be substituted with maple syrup.
• Low sodium soy sauce can be swapped for tamari for a gluten-free option.
• Fresh ginger can be replaced with ground ginger in a pinch.

How to Make It

Start by preparing a flavorful teriyaki sauce.

Make the sauce

In a small bowl, combine cornstarch and water. In a medium saucepan, add the remaining ingredients along with the cornstarch and water mixture. Stirring frequently, bring the sauce to a simmer and cook until it lightly thickens, about 5–7 minutes. The sauce will be dark brown. Once thickened, remove from heat, and let it cool completely. You can place it in the fridge to speed up the process.

Marinate the chicken

Once the sauce is completely 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. Set the remaining sauce aside for later.

Skewer the chicken

When the chicken has finished marinating, thread the chicken pieces onto the skewers. Preheat your grill to medium heat.

Grill the skewers

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, reaching an internal temperature of 165 degrees Fahrenheit, which will take about 20–30 minutes. During the last few turns, baste the chicken with the remaining teriyaki sauce.

Serve the skewers

Remove the skewers from the grill and serve them hot, garnished with chopped green onion 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, freeze for up to 3 months.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Use chicken thighs for extra juiciness and flavor.
• Ensure the grill is adequately preheated for perfect grilling.
• Don’t skip the marinating process for maximum flavor.
• Baste with sauce during grilling for a richer taste.

Serving Suggestions

• Serve with steamed rice for a complete meal.
• Pair with grilled vegetables for a colorful platter.
• Great as a protein addition to salads.