Easy Teriyaki Chicken Skewers Recipe

Teriyaki Chicken Skewers are an absolute crowd-pleaser, and for good reason! There’s something incredibly satisfying about tender, marinated chicken glazed with that irresistible sweet and savory teriyaki sauce, all grilled to juicy perfection on a stick. Whether you’re firing up the grill for a summer barbecue, looking for a fun weeknight dinner, or planning your next appetizer spread, these Teriyaki Chicken Skewers are guaranteed to be a hit. We love them because they’re so versatile and incredibly easy to make, delivering big, bold flavors with minimal fuss. The magic truly lies in the homemade teriyaki glaze – a balance of soy sauce, non-alcoholic mirin, non-alcoholic sake, and a hint of sweetness that caramelizes beautifully, creating a sticky, delectable coating that makes every bite sing.

Why You’ll Adore These

Simple Ingredients, Incredible Taste

What makes our Teriyaki Chicken Skewers so special? It’s the combination of simplicity and intense flavor. You’ll be amazed at how easily you can whip up this restaurant-quality dish in your own kitchen. The marinated chicken becomes incredibly tender, soaking up all those delicious teriyaki notes. Plus, serving them on skewers just adds a playful touch that everyone, from kids to adults, can get excited about. Get ready for smiles all around!

Teriyaki Chicken Skewers

Teriyaki chicken skewers are a backyard barbecue staple for a reason. They’re incredibly flavorful, delightfully easy to make, and always a crowd-pleaser. The perfect balance of savory soy sauce, sweet brown sugar and honey, zesty gin extractger, and fragrant garlic creates a sticky, irresistible glaze that coats tender chicken chunks. Whether you’re grilling them outdoors or searing them on the stovetop, these skewers are a guaranteed hit for a weeknight dinner or a weekend gathering. Get ready to impress yourself and your guests with this simple yet spectacular recipe.

Ingredients:

Cooking Instructions

Preparing the Chicken and Marinade

The first step to achieving perfect teriyaki chicken skewers is to prepare your chicken and get the star of the show – the teriyaki sauce – simmering. For the chicken, if you’re using chicken thighs, trim off any excess fat and then cut them into roughly 1-inch cubes. Chicken thighs tend to stay more moist and flavorful, but chicken breasts work perfectly well too, just be mindful not to overcook them. If you’re using breasts, you might want to cut them slightly larger to ensure they don’t dry out too quickly on the grill or in the pan.

Now, let’s talk about that glorious teriyaki sauce. In a medium saucepan, whisk together the cornstarch and water until the cornstarch is completely dissolved and there are no lumps. This is crucial for a smooth, thick sauce. Add the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh gin extractger, and honey to the saucepan. Give everything a good stir to combine. Place the saucepan over medium heat.

Simmering the Teriyaki Glaze

As the mixture heats up, continue to stir it regularly. You’ll notice it starting to thicken as it comes to a simmer. Let it simmer gently for about 5-7 minutes, stirring constantly, until the sauce has thickened to a syrupy consistency. It should be thick enough to coat the back of a spoon. The aroma that fills your kitchen at this stage is absolutely divine – that sweet and savory blend is the hallmark of authentic teriyaki. Once thickened, remove the saucepan from the heat and stir in the sesame oil. The sesame oil adds a subtle nutty depth that really elevates the flavor profile. Let the teriyaki glaze cool slightly while you prepare to assemble the skewers.

Assembling the Skewers

While the teriyaki glaze is cooling, it’s time to get your skewers ready. If you are using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes before using them, especially if you’re grilling. This prevents them from burning and splintering. Thread the chicken cubes onto the prepared skewers, leaving a small space between each piece. This allows for even cooking and ensures the glaze can reach all surfaces of the chicken. Aim for about 4-5 pieces of chicken per skewer, depending on the size of your cubes and skewers. Don’t overcrowd the skewers; this can lead to uneven cooking and makes them harder to flip.

Cooking the Teriyaki Chicken Skewers

Now for the exciting part – cooking! You have a few excellent options here.

For grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill. Cook for about 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks. During the last few minutes of cooking, brush the skewers generously with the prepared teriyaki glaze. Let the glaze caramelize slightly on the chicken, but be careful not to burn it.

For stovetop cooking: Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of oil. Once the pan is hot, add the chicken skewers in a single layer. Cook for about 3-4 minutes per side, until the chicken is browned and cooked through. In the last few minutes of cooking, brush the skewers generously with the teriyaki glaze and allow it to caramelize. You may need to work in batches to avoid overcrowding the pan.

For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the chicken skewers on the prepared baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through. During the last 5 minutes of baking, brush the skewers generously with the teriyaki glaze and continue baking until it’s sticky and caramelized.

Finishing Touches and Serving

Once your teriyaki chicken skewers are cooked to perfection and beautifully glazed, remove them from the heat. Arrange them on a serving platter. Now comes the final flourish! Sprinkle the skewers generously with toasted sesame seeds and freshly chopped green onions. The sesame seeds add a delightful crunch and nutty flavor, while the green onions provide a fresh, sharp contrast to the sweet and savory glaze. These teriyaki chicken skewers are best served immediately. They are fantastic on their own as an appetizer or main course, or you can serve them with steamed rice, a fresh salad, or your favorite Asian-inspired side dishes. Enjoy the explosion of flavor with every delicious bite!

Conclusion:

There you have it – the ultimate guide to crafting delicious Teriyaki Chicken Skewers! I truly believe this recipe is a winner because it strikes the perfect balance of sweet and savory, with tender chicken marinated to perfection and grilled to a beautiful char. It’s an incredibly versatile dish that’s perfect for weeknight dinners, backyard barbecues, or even as a crowd-pleasing appetizer. The ease of preparation, combined with the mouthwatering results, makes these skewers a must-try in any kitchen. I can’t wait for you to experience how simple yet impressive these can be!

Serve these alongside fluffy white rice and a crisp green salad for a complete meal, or offer them as a delightful starter with some extra dipping sauce on the side. Feeling adventurous? You can easily adapt this recipe by adding colorful bell peppers, onions, or even pineapple chunks to the skewers alongside the chicken. Don’t be afraid to experiment with your favorite teriyaki sauce or even create your own custom blend! Give these Teriyaki Chicken Skewers a try – I’m confident they’ll become a go-to favorite for you too.

Frequently Asked Questions:

Can I make the teriyaki sauce from scratch?

Absolutely! While store-bought teriyaki sauce is convenient, making your own allows for complete control over the flavor profile. A simple homemade teriyaki sauce usually involves soy sauce, non-alcoholic mirin (or rice vinegar), sugar (or honey), and gin extractger. You can find many delicious recipes online for homemade teriyaki sauce that pair perfectly with these skewers.

What is the best way to prevent chicken from sticking to the grill?

Ensuring your grill grates are clean and well-oiled is key. Before placing the skewers on the grill, brush the grates with a high-smoke-point oil like canola or vegetable oil. You can also soak wooden skewers in water for at least 30 minutes before use to prevent them from burning. For metal skewers, simply oiling the skewers themselves before threading the chicken can also help.

Teriyaki Chicken Skewers

Delicious teriyaki chicken skewers, marinated and grilled to perfection. Easy to make and a crowd-pleaser.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (or breasts) (cut into 1″ cubes)
• 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
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, whisk together water, brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil to create the teriyaki marinade.
2. Step 2
   Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Step 3
   While the chicken marinates, soak the skewers in water for at least 30 minutes to prevent burning.
4. Step 4
   Thread the marinated chicken cubes onto the soaked skewers.
5. Step 5
   Preheat your grill to medium-high heat. Grill the chicken skewers for 4-6 minutes per side, or until cooked through and slightly charred.
6. Step 6
   Baste the skewers with any remaining marinade during the last few minutes of grilling.
7. Step 7
   Remove from grill and sprinkle with sesame seeds and chopped green onions before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.