Easy Teriyaki Chicken Skewers – Grilled Perfection

Teriyaki Chicken Skewers are the ultimate crowd-pleaser, and for good reason! There’s something inherently fun and satisfying about pulling tender, juicy chicken off a skewer, coated in that irresistible sweet and savory teriyaki glaze. I absolutely adore making these, whether it’s for a backyard barbecue, a casual weeknight dinner, or even a fun appetizer for guests. What makes these teriyaki chicken skewers so special? It’s the perfect balance of flavors – the umami-rich soy sauce, the subtle sweetness of brown sugar or honey, a hint of gin extractger and garlic, all coming together to create a sticky, caramelized coating that locks in moisture and infuses every bite with deliciousness. They’re incredibly versatile, easy to customize with your favorite vegetables, and always disappear in a flash.

Get ready to master the art of perfectly glazed Teriyaki Chicken Skewers!

Your taste buds will thank you.

Teriyaki Chicken Skewers

There’s something inherently satisfying about food served on a stick, isn’t there? And when that food is succulent chicken coated in a sticky, savory-sweet teriyaki glaze, well, it’s practically a guarantee of happy faces around the table. These Teriyaki Chicken Skewers are my go-to for weeknight dinners, barbecues, or even just a fun appetizer. They’re incredibly easy to make, bursting with authentic teriyaki flavor, and the grilling (or pan-frying) process creates that irresistible slightly caramelized exterior. Forget store-bought sauces that taste one-dimensional; this homemade version is so much better, and you control all the ingredients.

Ingredients:

Cooking Instructions

Step 1: Prepare the Chicken and Skewers

The first step to delicious teriyaki chicken skewers is to get your chicken prepped. I prefer chicken thighs for their superior flavor and juiciness, but chicken breasts work wonderfully too if you’re looking for a leaner option. Make sure to cut the chicken into roughly 1-inch cubes. This size is perfect for skewering and ensures even cooking. If you’re using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes before you plan to use them. This prevents them from burning too quickly on the grill or in the pan, ensuring your chicken cooks perfectly without the skewers turning into charcoal. If you’re using metal skewers, this step isn’t necessary.

Step 2: Crafting the Teriyaki Glaze

Now for the star of the show – the teriyaki glaze! This is where we build that classic sweet and savory flavor profile. In a medium saucepan, whisk together the cornstarch and water until the cornstarch is completely dissolved and there are no lumps. This creates a slurry that will thicken our glaze. Add the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh gin extractger, honey, and sesame oil to the saucepan. Stir everything together well. Place the saucepan over medium heat. We want to bring the mixture to a gentle simmer, stirring constantly. As it heats up, you’ll notice the glaze starting to thicken. Continue to simmer and stir for about 5-7 minutes, or until the glaze has thickened enough to coat the back of a spoon. You’re looking for a glossy, syrupy consistency. Be careful not to let it boil too vigorously, as it can scorch easily. Once thickened, remove from heat and set aside. The aroma at this stage is already incredible!

Step 3: Marinate and Skewer the Chicken

Once your teriyaki glaze has cooled slightly – you don’t want it piping hot when it touches the chicken – it’s time to coat the chicken. Place your cubed chicken into a bowl and pour about half of the prepared teriyaki glaze over it. Toss the chicken gently to ensure each piece is evenly coated. Let the chicken marinate in the glaze for at least 30 minutes at room temperature, or if you have more time, pop it in the refrigerator for up to 2 hours. This allows the flavors to really penetrate the chicken. After the marinating time, thread the marinated chicken cubes onto your prepared skewers. Don’t overcrowd the skewers; leave a little space between each piece of chicken so that they cook evenly and you can get a nice sear on all sides. You should be able to fit about 4-5 pieces of chicken per skewer, depending on their size.

Step 4: Cooking the Teriyaki Chicken Skewers

Now for the fun part – cooking! You have a couple of excellent options here.
Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and has nice char marks. Brush with the remaining teriyaki glaze during the last minute or two of cooking.
Pan-Frying: If grilling isn’t an option, you can easily make these in a large skillet or grill pan on the stovetop. Heat a tablespoon of oil (like vegetable or canola oil) in the pan over medium-high heat. Add the skewers in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, turning them frequently, until the chicken is cooked through and nicely browned. Brush with the remaining teriyaki glaze during the last couple of minutes. The key is to get a nice caramelization on the chicken.

Step 5: Finishing Touches and Serving

Once your teriyaki chicken skewers are cooked to perfection, carefully remove them from the grill or pan. You can brush them with any leftover teriyaki glaze you might have. For that restaurant-quality presentation and an extra burst of flavor, sprinkle generously with toasted sesame seeds and freshly chopped green onions. The sesame seeds add a lovely nutty crunch, and the green onions provide a fresh, sharp contrast to the sweet and savory glaze. Serve these hot, straight off the skewers, with your favorite sides like steamed rice, a simple salad, or grilled vegetables. They’re incredibly versatile and always a crowd-pleaser! Enjoy the fruits of your labor – these are truly a taste of pure deliciousness.

Conclusion:

There you have it! These Teriyaki Chicken Skewers are an absolute winner for so many reasons. They’re incredibly easy to whip up, making them perfect for a weeknight dinner or a backyard barbecue. The sweet and savory teriyaki glaze perfectly coats tender pieces of chicken, creating a flavor explosion that everyone will love. They’re also wonderfully versatile and can be customized to your liking. I truly hope you give this recipe a try – you won’t be disappointed!

These skewers are fantastic served alongside fluffy white rice, a crisp Asian-inspired slaw, or grilled vegetables like bell peppers and onions. They’re also a brilliant appetizer for parties, so don’t hesitate to make a double batch!

Don’t be afraid to get creative with your Teriyaki Chicken Skewers! You can swap out the chicken for firm tofu or shrimp for a different protein. For an extra kick, add a pinch of red pepper flakes to the marinade. You can also experiment with adding pineapple chunks or cherry tomatoes to the skewers for bursts of sweetness and tang.

Frequently Asked Questions:

Q: Can I make the teriyaki marinade ahead of time?

Absolutely! The teriyaki marinade can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This will allow the flavors to meld even further, making your chicken skewers even more delicious.

Q: How can I prevent my chicken skewers from sticking to the grill?

To prevent sticking, make sure your grill grates are clean and well-oiled. You can oil them by dipping a folded paper towel in cooking oil and, using tongs, rubbing it over the hot grates. Soaking wooden skewers in water for at least 30 minutes before use will also prevent them from burning and help them release more easily.

Q: What’s the best way to ensure the chicken is cooked through without drying out?

The key is to not overcook the chicken. For optimal results, aim for an internal temperature of 165°F (74°C) for chicken. Grilling them over medium-high heat for about 8-10 minutes, turning occasionally, should do the trick. Remember, thinner pieces will cook faster.

Teriyaki Chicken Skewers

Juicy chicken thighs marinated in a savory and sweet teriyaki sauce, grilled to perfection on skewers.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (cut into 1″ cubes)
• 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
• 2 tbsp cornstarch
• 1 cup water
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, whisk together 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 well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
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 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 the chicken is cooked through and has a nice char.
6. Step 6
   In a small saucepan, whisk together cornstarch and water to create a slurry. Pour this into the remaining marinade. Heat the marinade over medium heat, stirring constantly, until it thickens into a glaze. This will be used for basting.
7. Step 7
   Baste the skewers with the thickened teriyaki glaze during the last few minutes of grilling.
8. Step 8
   Remove from grill, 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.