Teriyaki Chicken Skewers – The most delicious, marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds and fresh chopped green onions over steamed rice.
This Teriyaki Chicken Skewers recipe calls for boneless skinless chicken thighs (or breasts if that’s all you have) marinated a teriyaki sauce in the fridge for a few hours. After they are done marinating in those delicious teriyaki flavors, they are cooked on the grill for a super tasty barbecued Asian meal.
Serve these super easy Teriyaki Chicken Skewers with steamed rice, veggies and more. We served ours with steamed white rice and a fresh cucumber salad – it was spectacular! I will link some of my favorite side dishes to serve with this recipe for you below.
Marinating the chicken in teriyaki sauce locks the flavors of the teriyaki into the chicken. Cooking them on the grill gives them the most delicious grilled flavors from the barbecue!
Ingredients you need to make homemade Teriyaki Chicken Skewers:
- Chicken Thighs/Breasts – Boneless, skinless. I recommend using chicken thighs in this recipe, but you can also use chicken breasts.
- Water – This goes into making your teriyaki sauce.
- Soy Sauce – I highly recommend using Kikkoman low sodium soy sauce. I’ve tried other brands and this one tastes the best to me (not sponsored).
- Cornstarch – This helps to give you a nice glazed teriyaki sauce.
- Garlic Cloves – Fresh garlic is best in this recipe.
- Ginger – I used fresh ginger, but you can use ground. Just use half the amount.
- Brown Sugar – Light or dark brown sugar both work great.
- Honey
- Sesame Oil – A good quality pure sesame oil is best.
- Rice Vinegar – If you don’t have rice vinegar you can also use white wine vinegar as a substitution.
- Skewers – Soaking your skewers in water will help to prevent burning while grilling!
- Green Onion (optional topping)
- Sesame Seed (optional topping)
How to make the best Grilled Teriyaki Chicken Skewers:
- First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
- Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
- When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.
- Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
- Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds(optional)
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More Recipe Suggestions:
Caramelized Teriyaki Pork with Pineapple and Coconut Jasmine Rice
Greek Chicken Skewers with Lemon Rice
Garlic Parmesan Chicken Skewers
Teriyaki Chicken Skewers
Equipment
- Large Cast Iron Grill Pan optional
- Traeger Grill/Smoker optional
- Blackstone Grill/Griddle optional
Ingredients
- 2 lbs. chicken thighs or breasts cut into 1″ cubes
- Teriyaki Sauce/Marinade:
- 2 tablespoon cornstarch
- 1 cup water
- ⅓ cup brown sugar
- ⅓ cup soy sauce *low sodium recommended
- 2 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ tablespoon fresh ginger minced
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 8 skewers
Optional Topping:
- sesame seed
- chopped green onion
Instructions
- First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
- Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
- When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.
- Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
- Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds(optional).
Nutrition
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