Teriyaki Chicken Skewers Recipe Easy Grill Favorite

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Why You’ll Love This Grilled Teriyaki Chicken Skewers

These grilled teriyaki chicken skewers are a game-changer for busy weeknights! I highly recommend them to any home cook looking for a quick, tasty meal. With just 1 hour prep, 30 minutes cook time, and total 1 hour 30 minutes, they serve 4 people perfectly. Rated 5 stars from 147 votes, readers call it a family favorite with rave reviews. Super tasty and repeatable every time!

  • Ease of preparation: Whip up these grilled teriyaki chicken skewers in no time. Cube the chicken, mix a simple homemade sauce, marinate for 30 minutes minimum, and grill. No fancy skills needed. Perfect for busy parents, students, or working professionals who want dinner ready fast.
  • Health benefits: Packed with lean protein at 46g per serving, these skewers keep you full and energized. Just 390 calories, 10g fat, and balanced nutrients like 634mg potassium. Check out the health benefits of chicken for more on why it’s a smart choice. Great for diet-conscious folks!
  • Versatility: Adapt these grilled teriyaki chicken skewers for any diet. Use thighs for juicy flavor or breasts for leaner option. Grill, oven, or air fryer works. Pairs with steamed rice or a pineapple side dish easily.
  • Distinctive flavor: Homemade teriyaki sauce with brown sugar, soy, ginger, and garlic creates sweet-savory magic. Caramelized edges from grilling make every bite spectacular. Baste at the end for glossy shine!
This recipe transformed our summer barbecues. Kids love it, and it’s our go-to grill favorite!
NutrientPer Serving (2 Skewers)
Calories390kcal
Carbohydrates28g
Protein46g
Fat10g
Saturated Fat2g
Cholesterol215mg
Sodium1291mg
Potassium634mg
Sugar22g

These stats show why grilled teriyaki chicken skewers fit busy lifestyles and health goals. (248 words)

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Essential Ingredients for Grilled Teriyaki Chicken Skewers

Grab these simple items for amazing grilled teriyaki chicken skewers. I recommend fresh ginger and garlic for bold taste. Everything serves 4 with 8 skewers total.

Main Ingredients:

  • 2 lbs chicken thighs or breasts cut into 1-inch cubes – Juicy protein base that soaks up teriyaki flavors perfectly. Thighs stay moist on the grill!
  • 2 tablespoons cornstarch – Thickens the sauce for glossy coating without clumps.
  • 1 cup water – Helps create smooth slurry with cornstarch for sauce base.
  • 1/3 cup brown sugar – Adds caramel sweetness that balances savory soy.
  • 1/3 cup low sodium soy sauce – Umami backbone, keeps sodium in check.
  • 2 cloves garlic minced – Sharp, aromatic punch that elevates every bite.
  • 1 tablespoon rice vinegar – Tangy brightness to cut through richness.
  • 1/2 tablespoon fresh ginger minced – Zesty warmth for authentic teriyaki kick.
  • 1 tablespoon honey – Natural sweetness and stickiness for glaze.
  • 1/2 teaspoon sesame oil – Nutty depth that ties flavors together.
  • 8 skewers – Metal or soaked wood to thread chicken securely.
  • Optional toppings: sesame seeds and chopped green onion – Crunchy, fresh finish that looks pro!

Special Dietary Options:

  • Vegan: Swap chicken for firm tofu or tempeh cubes. Use maple syrup instead of honey.
  • Gluten-free: Replace soy sauce with tamari. Cornstarch is naturally gluten-free.
  • Low-calorie: Cut brown sugar to 1/4 cup, use chicken breasts, skip honey.

These tweaks make teriyaki chicken skewers fit any table. (312 words)

How to Prepare the Perfect Grilled Teriyaki Chicken Skewers: Step-by-Step Guide

Follow these easy steps for juicy grilled teriyaki chicken skewers. Total time 1 hour 30 minutes for 4 servings. I highly recommend thighs for best flavor!

First Step: Make the sauce. Combine 2 tablespoons cornstarch and 1 cup water in a small bowl. In a medium saucepan, add 1/3 cup brown sugar, 1/3 cup low sodium soy sauce, 2 cloves minced garlic, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, 1/2 teaspoon sesame oil, and the cornstarch mixture. Stir frequently over medium heat. Bring to a simmer and cook until lightly thickened and dark brown. Cool completely in the fridge. This takes about 10 minutes active, plus cooling. Let sauce chill fully before marinating, or it won’t coat well.

Second Step: Marinate the chicken. Cut 2 lbs boneless skinless chicken thighs or breasts into 1-inch cubes. Place in a ziplock bag. Pour half the cooled sauce over chicken. Shake to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight. Reserve the other half for basting. Shorter marinate keeps texture perfect; longer amps flavor. Great for meal prep!

Third Step: Prep skewers. Soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken onto 8 skewers, about 4-5 pieces each. Discard used marinade. Pat chicken lightly dry for better grill marks. Heat grill to medium, around 350 degrees.

Fourth Step: Grill the skewers. Lightly oil the grill grates. Place skewers on grill. Turn every 3-4 minutes for even cooking. Grill 20-30 minutes total until internal temp hits 165 degrees. Baste with remaining sauce only on last few turns to avoid burning sugars. Juicy inside, caramelized outside! Use a thermometer for safety.

Oven Alternative

Fifth Step: Oven method if no grill. Preheat to 400 degrees. Place on oiled or parchment-lined sheet. Bake 8-10 minutes per side until 165 degrees. Flip halfway. Super handy for rainy days or apartments.

Air Fryer Option

Sixth Step: Air fryer quickie. Preheat to 400 degrees. Cook 8 minutes one side, flip, then 15 minutes more till done. Crispy results fast!

Final Step: Serve and enjoy. Remove from heat. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice, cucumber salad, fried rice, coleslaw, or potato salad. Spectacular family meal ready! (712 words)

Grilled Teriyaki Chicken Skewers this …

Dietary Substitutions to Customize Your Grilled Teriyaki Chicken Skewers

Protein and Main Component Alternatives

Switch up the chicken for your needs. Boneless skinless thighs are best, but breasts work. For soy allergy, sub coconut aminos and reduce sugar a bit. Tofu for vegan keeps it simple. All grill the same way for consistent teriyaki taste.

Vegetable, Sauce, and Seasoning Modifications

Add bell peppers or pineapple chunks to skewers for veggies. Use less brown sugar for milder sweet. Ginger or garlic tweaks for spice level. Rice vinegar swap with apple cider if needed. These changes make grilled teriyaki chicken skewers endlessly adaptable. (152 words)

Mastering Grilled Teriyaki Chicken Skewers: Advanced Tips and Variations

Take your grilled teriyaki chicken skewers to pro level with these tips!

Pro cooking techniques: Grill at 350 degrees medium heat. Baste last turns only. Soak skewers always. Let sauce cool fully. Reheat thickened sauce with 1-2 tbsp water low heat.

  • Make sauce 2-3 days ahead in fridge.
  • Freeze marinated uncooked chicken.

Flavor variations: Add pineapple for tropical twist. Pair with fruit salad sides. Try coconut aminos for allergy-friendly.

Presentation tips: Garnish sesame seeds, green onions. Serve on rice bed.

Make-ahead options: Marinate overnight max. Great for parties or busy schedules. (318 words)

How to Store Grilled Teriyaki Chicken Skewers: Best Practices

Store leftovers right to keep them tasty.

Refrigeration: Cool completely. Fridge in airtight container up to 3-4 days. Sauce thickens more.

Freezing: Freeze cooked or marinated uncooked up to 2 months. Thaw fridge overnight.

Reheating: Microwave covered or oven 350 degrees till hot. Add water to sauce. Grill leftovers for crisp.

Meal prep considerations: Batch cook for week. Portion with rice. Perfect for working pros! Check chicken storage tips too. (212 words)

Grilled Teriyaki Chicken Skewers

FAQs: Frequently Asked Questions About Grilled Teriyaki Chicken Skewers

How do I make grilled teriyaki chicken skewers at home?

Start with 1.5 lbs boneless chicken thighs cut into 1-inch cubes. For the sauce, whisk ½ cup soy sauce, ¼ cup brown sugar, ¼ cup mirin, 2 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp sesame oil. Marinate chicken for 30 minutes to 2 hours. Thread onto soaked bamboo skewers (8-10 per skewer). Preheat grill to medium (350-400°F). Grill 10-12 minutes, turning every 3-4 minutes and basting with reserved sauce until chicken reaches 165°F internally. Boil remaining sauce 2 minutes to thicken for serving. Garnish with sesame seeds and green onions. Serves 4. Total time: 45 minutes active, plus marinating. This method keeps chicken juicy with caramelized edges. (92 words)

How long do you grill teriyaki chicken skewers?

Grill teriyaki chicken skewers over medium heat (350-400°F) for 10-12 minutes total. Turn every 3-4 minutes for even cooking and char marks. Baste with teriyaki sauce during the last few flips to build glaze without burning. Use a meat thermometer to confirm 165°F internal temperature—thighs stay moist at this point. Factors like skewer size and grill type may add 1-2 minutes; avoid high heat to prevent drying. Rest 2 minutes post-grill. This timing yields tender, flavorful results perfect for summer barbecues. Pair with rice and veggies for a full meal. (98 words)

What’s the best chicken for teriyaki skewers?

Boneless, skinless chicken thighs are ideal for teriyaki skewers—they’re fattier, staying juicy on the grill unlike lean breasts which dry out. Cut into uniform 1-inch pieces for even cooking. Thighs absorb marinade well, enhancing sweet-savory flavor. If using breasts, marinate longer and slice thinner. Aim for 1.5 lbs for 4 servings (about 8 skewers). Pat dry before skewering to promote browning. Organic or free-range options add better taste. Avoid bone-in pieces as they don’t thread easily. This choice ensures skewers remain tender after 10-12 minutes grilling. (87 words)

Can I make teriyaki chicken skewers in the oven?

Yes, bake teriyaki chicken skewers at 425°F for 20-25 minutes. Marinate as usual, thread on metal or soaked skewers. Place on a foil-lined baking sheet with a rack for airflow. Flip halfway and baste with sauce. Broil last 2-3 minutes for char. Check for 165°F doneness. Oven method works year-round, mimicking grill flavor with less smoke. For crispier results, finish under broiler. Prep time same as grilling; total 30-35 minutes. Serve with pineapple or bell peppers for tropical twist. Great alternative on rainy days. (92 words)

What sides go with grilled teriyaki chicken skewers?

Pair grilled teriyaki chicken skewers with steamed jasmine rice to soak up sauce, or fried rice with peas and carrots. Add grilled pineapple slices for sweet contrast, or cucumber salad with rice vinegar and sesame seeds for crunch. Veggie stir-fry (broccoli, snap peas, carrots) balances richness. For low-carb, try cauliflower rice or zucchini noodles. Fresh fruit like mango complements Asian flavors. Serves 4 easily—budget 1 cup rice per person. These sides highlight skewers’ bold taste without overpowering. Prep most in 15 minutes alongside grilling. (89 words)
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Grilled Teriyaki Chicken Skewers

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🍢🍗 Juicy teriyaki chicken skewers grilled to perfection in homemade glossy sauce—tender sweet-savory explosion easy grill favorite.
🔥 1.5-hour marinate-cook serves 4; family crowd-pleaser with sesame green onion topping.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings (8 skewers)

Ingredients

– 2 lbs chicken thighs or breasts cut into 1-inch cubes – Juicy protein base that soaks up teriyaki flavors perfectly. Thighs stay moist on the grill!

– 2 tablespoons cornstarch – Thickens the sauce for glossy coating without clumps.

– 1 cup water – Helps create smooth slurry with cornstarch for sauce base.

– 1/3 cup brown sugar – Adds caramel sweetness that balances savory soy.

– 1/3 cup low sodium soy sauce – Umami backbone, keeps sodium in check.

– 2 cloves garlic minced – Sharp, aromatic punch that elevates every bite.

– 1 tablespoon rice vinegar – Tangy brightness to cut through richness.

– 1/2 tablespoon fresh ginger minced – Zesty warmth for authentic teriyaki kick.

– 1 tablespoon honey – Natural sweetness and stickiness for glaze.

– 1/2 teaspoon sesame oil – Nutty depth that ties flavors together.

– sesame seeds and chopped green onion – Crunchy, fresh finish that looks pro!

Instructions

1-First Step: Make the sauce. Combine 2 tablespoons cornstarch and 1 cup water in a small bowl. In a medium saucepan, add 1/3 cup brown sugar, 1/3 cup low sodium soy sauce, 2 cloves minced garlic, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, 1/2 teaspoon sesame oil, and the cornstarch mixture. Stir frequently over medium heat. Bring to a simmer and cook until lightly thickened and dark brown. Cool completely in the fridge. This takes about 10 minutes active, plus cooling. Let sauce chill fully before marinating, or it won’t coat well.

2-Second Step: Marinate the chicken. Cut 2 lbs boneless skinless chicken thighs or breasts into 1-inch cubes. Place in a ziplock bag. Pour half the cooled sauce over chicken. Shake to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight. Reserve the other half for basting. Shorter marinate keeps texture perfect; longer amps flavor. Great for meal prep!

3-Third Step: Prep skewers. Soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken onto 8 skewers, about 4-5 pieces each. Discard used marinade. Pat chicken lightly dry for better grill marks. Heat grill to medium, around 350 degrees.

4-Fourth Step: Grill the skewers. Lightly oil the grill grates. Place skewers on grill. Turn every 3-4 minutes for even cooking. Grill 20-30 minutes total until internal temp hits 165 degrees. Baste with remaining sauce only on last few turns to avoid burning sugars. Juicy inside, caramelized outside! Use a thermometer for safety.

5-Fifth Step: Oven method if no grill. Preheat to 400 degrees. Place on oiled or parchment-lined sheet. Bake 8-10 minutes per side until 165 degrees. Flip halfway. Super handy for rainy days or apartments.

6-Sixth Step: Air fryer quickie. Preheat to 400 degrees. Cook 8 minutes one side, flip, then 15 minutes more till done. Crispy results fast!

7-Final Step: Serve and enjoy. Remove from heat. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice, cucumber salad, fried rice, coleslaw, or potato salad. Spectacular family meal ready! (712 words)

Last Step:

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Notes

🍗 Use boneless thighs for juicier more flavorful results.
💧 Soak wooden skewers; baste only last turns to avoid burning.
❄️ Marinate up to overnight; sauce keeps 2-3 days in fridge.

  • Author: Brandi Oshea
  • Prep Time: 1 hour
  • Marinating: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes
  • Method: Grilling
  • Cuisine: Asian
  • Diet: Gluten-Free option with tamari

Nutrition

  • Serving Size: 2 skewers
  • Calories: 390 kcal
  • Sugar: 22g
  • Sodium: 1291mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0g
  • Protein: 46g
  • Cholesterol: 215mg

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