Name: Teriyaki Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 55 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; Salt, to taste; Black pepper, to taste; Wooden or metal skewers; Sesame seeds (optional, for garnish); Chopped green onions (optional, for garnish); 1/2 cup soy sauce; 2 tbsp brown sugar; 1 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp cornstarch; 2 tbsp water (for slurry); 1/4 cup water (for sauce base)

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Why You’ll Love This Recipe

These skewers are everything you want in a quick and satisfying meal—tender grilled chicken, bold teriyaki flavor, and just the right touch of sweetness. The homemade teriyaki sauce adds depth and richness without being overly salty or sugary, and the skewers cook up quickly on the grill or stovetop. You’ll love how simple they are to prep ahead, how easily they scale for a group, and how customizable they are with your favorite vegetables or sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Skewers:

Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Wooden or metal skewers
Salt
Black pepper
Sesame seeds (optional, for garnish)
Chopped green onions (optional, for garnish)

For the Teriyaki Marinade/Sauce:

Soy sauce
Brown sugar
Honey or maple syrup
Garlic, minced
Fresh ginger, grated
Rice vinegar
Sesame oil
Cornstarch (for thickening)
Water

Directions

Soak wooden skewers in water for 30 minutes if using to prevent burning.
In a saucepan, combine soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and water. Bring to a simmer.
In a small bowl, mix cornstarch with a bit of water to create a slurry. Add to the sauce and simmer until thickened. Let cool.
Season the chicken pieces with salt and pepper. Pour half of the cooled teriyaki sauce over the chicken and marinate for at least 30 minutes (or up to 8 hours in the fridge).
Thread the marinated chicken onto skewers.
Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
Grill the skewers for 3–4 minutes per side, basting with reserved teriyaki sauce, until the chicken is cooked through and lightly charred.
Remove from heat and garnish with sesame seeds and chopped green onions if desired. Serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Marinate time: 30 minutes to 8 hours
Cook time: 10–12 minutes
Total time: about 55 minutes (with minimum marinating)

Variations

Add Veggies: Alternate chicken with pieces of bell pepper, onion, or pineapple on the skewers.
Spicy Teriyaki: Add a splash of sriracha or red pepper flakes to the sauce for a kick.
Low-Sugar Version: Reduce the amount of sugar and honey or use a sugar substitute.
Baked Option: Bake skewers at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Ground Chicken Alternative: Form ground chicken into meatballs, skewer, and glaze with teriyaki sauce.

Storage/Reheating

Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the oven at 325°F (160°C) until heated through.
The chicken can also be removed from the skewers and used in salads, rice bowls, or wraps.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may be slightly less juicy. Be careful not to overcook them.

How long should I marinate the chicken?

Marinate for at least 30 minutes, but for deeper flavor, marinate up to 8 hours.

Can I use store-bought teriyaki sauce?

Yes, but homemade offers better control over sweetness and saltiness.

What should I serve with teriyaki chicken skewers?

They pair well with rice, stir-fried vegetables, noodles, or a fresh cucumber salad.

Can I cook these indoors?

Yes, use a grill pan or broil in the oven for a similar charred effect.

Do I need to soak the skewers?

If you’re using wooden skewers, soaking them helps prevent burning on the grill.

Can I freeze the marinated chicken?

Yes, freeze the chicken in its marinade for up to 2 months. Thaw in the refrigerator before cooking.

How do I keep the skewers from sticking?

Oil the grill grates or spray with non-stick cooking spray before placing the skewers.

Can I use the same sauce for dipping?

Yes, as long as it hasn’t touched raw chicken. Set aside some sauce before marinating to use as a dip or glaze.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and be firm and opaque when cut.

Conclusion

Teriyaki Chicken Skewers are an easy, flavorful way to bring a little Asian-inspired flair to your meal routine. With their sweet-savory glaze, juicy texture, and quick cook time, these skewers are perfect for both casual meals and entertaining. Whether grilled outside or cooked indoors, they’re guaranteed to be a hit at any table.

Teriyaki Chicken Skewers

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Teriyaki Chicken Skewers feature juicy, marinated chicken grilled to perfection and coated in a glossy, sweet-and-savory teriyaki glaze. Easy to make and bursting with flavor, they’re perfect for dinners, parties, or barbecues.

Author: Laura
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Asian-Inspired
Diet: Low Lactose

Instructions

If using wooden skewers, soak them in water for at least 30 minutes.
In a saucepan over medium heat, combine soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and 1/4 cup water. Bring to a simmer.
In a small bowl, mix cornstarch with 2 tbsp water to make a slurry. Add to the sauce and simmer until thickened. Let cool.
Season chicken pieces with salt and pepper. Pour half of the cooled teriyaki sauce over the chicken and marinate for at least 30 minutes, or up to 8 hours.
Thread marinated chicken pieces onto skewers.
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
Grill skewers for 3–4 minutes per side, basting with remaining teriyaki sauce, until chicken is cooked through and lightly charred.
Remove from grill and garnish with sesame seeds and green onions, if desired. Serve hot.

Notes

Use chicken thighs for juicier results, or breasts for a leaner option.
Set aside some sauce before marinating if you’d like to use it for dipping.
Alternate chicken with vegetables or pineapple for variety.
Teriyaki sauce can be made ahead and stored in the fridge for up to a week.
For indoor cooking, use a grill pan or broiler for similar charred flavor.

Nutrition

Serving Size: 1 skewer (approx. 6 oz chicken)
Calories: 320
Sugar: 10g
Sodium: 850mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 34g
Cholesterol: 125mg