Mouthwatering Teriyaki Chicken Skewers

For all those outdoor cookouts with your favorite people, these Teriyaki Chicken Skewers really hit the spot. Every mouthful bursts with that sticky sweet bite, and the chicken just soaks up the flavor. Drizzle the shiny sauce right on top and load up your bowl with fluffy rice and plenty of crunchy toppings. It’s a little bit fancy, but super simple to throw together.

Delicious Ingredients

• Boneless chicken breasts or thighs: Thighs keep their juiciness and won’t dry out, but choose whichever you like. If they're skinless, it’s way easier to stick them on the skewers
• Low-salt soy sauce: Go for the low sodium kind so the flavors don’t get too salty
• Brown sugar: Moist and soft brown sugar is your best bet for that deep caramel taste
• Honey: Adds another layer of sticky sweetness and gives a stunning shine to the sauce
• Cornstarch: For that thick, glossy texture that sticks right to the chicken—pick a brand that mixes into liquid without a fuss
• Green onion and sesame seeds: These make everything pop and they’re totally up to you if you want that crunch
• Sesame oil: You only need a dash but it brings a gentle nutty zing
• Rice vinegar: Stick to the plain (unseasoned) stuff to keep things sharp and bright
• Fresh garlic: Don’t skimp on chopping some fresh cloves—brings tasty bite and depth
• Fresh ginger: Snap up a plump piece for bold, peppery freshness
• Wooden or metal skewers: Soak wood ones in water for at least a half hour so they don’t burn up on the grill

Tasty Step-by-Step Instructions

Serve:

Take the skewers right off the grill and onto a serving plate. Sprinkle piles of chopped green onions and a handful of sesame seeds, if that’s your jam. Best eaten hot, straight off the grill when the sauce is still sticky.

Assemble and Grill the Skewers:

Stick your marinated chicken chunks onto the skewers, leaving a bit of room between each so the heat gets all around. Preheat the grill to medium and brush it with a little oil. Lay down your skewers and flip them with tongs every three or four minutes. For the last few flips, brush on extra teriyaki sauce so it caramelizes. You’re looking for golden brown chicken with a temp of 165 F—should take about twenty to thirty minutes.

Marinate the Chicken:

Drop your chicken pieces in a big zip bag. Pour in half the cooled-down teriyaki sauce, seal it up, and squish everything around so the chicken gets coated. Let it chill in the fridge for half an hour, or even overnight if planning ahead. The rest of the sauce is for later when you grill and serve.

Make the Teriyaki Sauce:

Stir cornstarch into water until no lumps remain. Pour that into a saucepan with all your other sauce ingredients. Heat to a low bubble, stirring pretty often so it doesn’t burn. Keep it simmering about five to eight minutes until the sauce thickens and looks shiny and deep brown. Pull off the heat and let cool fully before you use it on raw chicken.

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How to Store Leftovers

If you’ve got leftover skewers, pull the chicken off and tuck it in an airtight container in the fridge—it keeps well up to three days. Reheat it gently in the microwave (cover and add a splash of water to keep it juicy) or warm it up in a covered skillet. Your teriyaki sauce also holds up a week in the fridge after making.

Ingredient Swaps

Swap chicken thighs for breast meat (even turkey breast does the trick if you want lighter). For gluten free, grab tamari instead of soy sauce or sub in coconut aminos. Out of fresh ginger? Ground ginger works in a pinch, just add about half a teaspoon. No honey? Use agave syrup or a bit of maple syrup instead.

Serving Ideas

Pile these skewers on hot rice—white or brown both work great. Want crunch? Toss on a few extra sesame seeds, or try drizzling with spicy mayo. For sides, go with Asian slaw, sautéed snap peas, or tangy pickled cucumbers. If you’re in the mood, set them over rice noodles for a new way to enjoy them.

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Teriyaki Tidbits

Teriyaki is a Japanese way of cooking where you grill or broil food with a sweet and salty glaze of soy sauce, mirin, and sugar. My homemade version gives those same flavors but makes it simple for busy nights at home. Every culture has their go-to grilled skewer, but the sticky teriyaki sauce is what makes this my family’s all-time favorite.

FAQs About the Recipe

→ Is it okay to swap chicken thighs for breasts?

Sure thing, chicken breasts work fine. Just keep an eye on them so they don't get dry or tough.

→ What's the best marinating time for great flavor?

Give it at least 30 minutes, but if you can let it hang out overnight, the flavor gets even bolder.

→ Do I have to soak wooden skewers before grilling?

Yep, put your wooden skewers in water for about 30 minutes first so they don't burn on the grill.

→ Can I knock out the sauce ahead of time?

For sure! Just stash the sauce in the fridge until you're ready to marinate or brush it on the chicken.

→ Any ideas for sides to serve with these skewers?

Steamed rice, crunchy cucumber salad, or some stir-fried veggies all work really well with these.

→ What's the best way to keep leftovers?

Pop any extras in a sealed container in the fridge for three days. When ready, warm them up nice and easy.