Teriyaki Chicken Skewers

Why You’ll Love This Recipe

These skewers are easy to prepare, cook quickly, and deliver restaurant-style results at home. The homemade teriyaki marinade is packed with umami, and grilling enhances the flavor with a light char. They’re great for weeknight dinners, cookouts, or even as a party appetizer. Plus, they’re kid-friendly and easy to pair with rice, noodles, or vegetables.

Ingredients

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

• Boneless, skinless chicken thighs or breasts
• Soy sauce
• Brown sugar
• Honey or maple syrup
• Garlic, minced
• Fresh ginger, grated
• Rice vinegar or mirin
• Sesame oil
• Cornstarch (optional, for thickening sauce)
• Wooden or metal skewers
• Optional garnish: sesame seeds, chopped green onions

Directions

1. In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil to create the teriyaki marinade.
2. Cut the chicken into bite-sized chunks and add to the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Preheat grill or grill pan over medium-high heat.
5. Thread the marinated chicken pieces onto the skewers.
6. Grill the skewers for 10–12 minutes, turning every few minutes, until chicken is fully cooked and slightly charred.
7. (Optional) While grilling, simmer the leftover marinade in a saucepan with a cornstarch slurry to create a thickened glaze.
8. Brush glaze over the cooked skewers just before serving.
9. Garnish with sesame seeds and chopped green onions if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes (minimum)
Cook time: 12 minutes
Total time: 1 hour (including marination)

Variations

• Vegetable version: Add bell peppers, pineapple chunks, or zucchini to the skewers.
• Spicy twist: Add a dash of sriracha or red pepper flakes to the marinade.
• Oven-baked: Broil the skewers on a baking sheet if grilling isn’t an option.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Different protein: Swap chicken with shrimp, beef, or tofu for variety.
• Low-sugar: Reduce brown sugar and replace honey with a sugar-free alternative.

Storage/Reheating

Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them on a skillet over medium heat or in the oven at 350°F for about 10 minutes. Avoid microwaving as it may dry out the chicken.
Freeze uncooked marinated chicken in a freezer-safe bag for up to 2 months; thaw overnight before grilling.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but thighs tend to stay juicier and are more forgiving during grilling.

Do I have to use skewers?

Not necessarily. You can grill or pan-fry the marinated chicken pieces without skewers if preferred.

How long should I marinate the chicken?

At least 30 minutes is recommended, but up to 4 hours yields the best flavor.

Can I make the marinade ahead of time?

Yes, the marinade can be prepared and stored in the fridge up to 3 days in advance.

Is it safe to use the leftover marinade as a sauce?

Only if you cook it to a boil to eliminate bacteria. Thickening it with cornstarch makes a great glaze.

What side dishes go well with teriyaki chicken skewers?

Steamed rice, fried rice, soba noodles, stir-fried veggies, or a simple cucumber salad are all great options.

Can I make these in the oven?

Yes, broil the skewers on high for about 10-12 minutes, turning halfway through.

Are these good for meal prep?

Absolutely. Cooked skewers reheat well and can be packed with rice or veggies for lunches.

Can I grill these indoors?

Yes, a stovetop grill pan or electric grill works well for indoor grilling.

How do I know the chicken is done?

The chicken should be cooked to an internal temperature of 165°F and show no pink inside.

Conclusion

Teriyaki Chicken Skewers are a delicious, versatile dish that’s simple enough for busy weeknights but impressive enough for guests. With juicy grilled chicken and a flavorful glaze, they’re sure to be a hit at your next meal. Serve them with your favorite sides and enjoy the sweet, savory, and smoky goodness in every bite.

Teriyaki Chicken Skewers

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Teriyaki Chicken Skewers feature tender, juicy chicken marinated in a sweet and savory teriyaki sauce, then grilled to perfection for a caramelized, smoky flavor. A quick and crowd-pleasing dish perfect for weeknights or summer cookouts.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Asian
• Diet: Low Lactose

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey or maple syrup
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar or mirin
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening sauce)
• Wooden or metal skewers
• Optional garnish: sesame seeds, chopped green onions

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Instructions

1. In a bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil to make the teriyaki marinade.
2. Cut chicken into bite-sized pieces and place in a bowl or zip-top bag. Pour marinade over chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours).
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat a grill or grill pan over medium-high heat.
5. Thread marinated chicken pieces onto skewers.
6. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
7. (Optional) Simmer remaining marinade in a small saucepan with a cornstarch slurry until thickened, then brush over skewers before serving.
8. Garnish with sesame seeds and chopped green onions if desired. Serve hot.

Notes

• Thighs are juicier and more forgiving than breasts on the grill.
• Don’t skip soaking wooden skewers to avoid burning.
• Make extra marinade to serve as glaze, but always cook it first if it has touched raw chicken.
• Great served with rice, noodles, or grilled vegetables.

Nutrition

• Serving Size: 1 skewer (approx. 1/4 of recipe)
• Calories: 280
• Sugar: 10g
• Sodium: 780mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 90mg