Best Teriyaki Chicken Skewers are the perfect blend of juicy, grilled chicken and a sticky-sweet teriyaki glaze that packs a flavorful punch. These skewers are a backyard BBQ favorite, weeknight dinner hero, and easy crowd-pleaser. The chicken is marinated in a homemade teriyaki sauce, then grilled or broiled to caramelized perfection. Served over rice or alongside grilled veggies, they’re a versatile and satisfying meal every time.
What Makes This Dish Special?
These skewers are all about balance—savory soy sauce, sweet honey or brown sugar, and a hint of garlic and ginger for depth. Marinating the chicken not only infuses it with flavor but also helps tenderize it for that juicy, melt-in-your-mouth texture. Whether you use a grill, grill pan, or broiler, these skewers deliver big flavor with minimal effort. They’re also easy to prep ahead, making them a fantastic option for entertaining.
Cooking Time
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12–15 minutes
- Total Time: 30 minutes active
- Servings: 4–6
Ingredients
For the Marinade & Sauce:
- ½ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For the Skewers:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes
- Wooden or metal skewers
- Optional garnish: sesame seeds, sliced green onions
Instructions
1. Soak the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
2. Make the Marinade
In a bowl, whisk together soy sauce, honey (or sugar), rice vinegar, sesame oil, garlic, and ginger.
3. Marinate the Chicken
Place the cubed chicken in a resealable bag or bowl. Pour in about ¾ of the marinade, reserving the rest for later. Marinate in the fridge for at least 30 minutes or up to 4 hours.
4. Prepare the Glaze
While the chicken marinates, pour the reserved marinade into a small saucepan. Bring to a simmer. If desired, add the cornstarch slurry and cook until thickened, about 2–3 minutes. Set aside.
5. Skewer the Chicken
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
6. Grill or Broil
Preheat grill or broiler to medium-high. Grill skewers for 5–7 minutes per side or until cooked through and lightly charred. Baste with the teriyaki glaze during the last few minutes of cooking.
7. Serve
Remove skewers from the grill and brush with additional glaze. Sprinkle with sesame seeds and green onions if desired. Serve over steamed rice, noodles, or with grilled vegetables.
Variations
- Pineapple Teriyaki: Add chunks of pineapple between the chicken on the skewers for a tropical twist.
- Spicy Kick: Mix a spoonful of sriracha or red pepper flakes into the marinade for heat.
- Teriyaki Chicken Bowls: Skip the skewers and stir-fry the chicken with veggies, then serve over rice with glaze.
- Low-Carb Option: Serve with cauliflower rice or over lettuce wraps for a lighter take.
Equipment You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Skewers (metal or soaked wooden)
- Grill, grill pan, or broiler
- Saucepan (for glaze)
Nutritional Information (Approx. Per Serving)
- Calories: 310
- Protein: 30g
- Carbohydrates: 15g
- Fat: 14g
- Sugar: 11g
- Sodium: 800mg
Storage Tips
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days.
- Reheat: Gently reheat in the microwave or on the stovetop. Add a splash of water if the glaze thickens.
- Freezer: Freeze raw, marinated chicken (without skewers) for up to 2 months. Thaw and cook as directed.
My Cooking Experience
Teriyaki Chicken Skewers are one of my favorite grilling recipes—simple enough for a weeknight, yet impressive enough for guests. I’ve made these countless times for family cookouts, and they always disappear fast. The glaze is the real magic here—it’s rich, shiny, and so good you’ll want to drizzle it over everything. Plus, this recipe is super forgiving and easy to adapt depending on what I have on hand.
Conclusion
Best Teriyaki Chicken Skewers bring restaurant-quality flavor to your kitchen or backyard with minimal effort. The savory-sweet marinade, juicy grilled chicken, and sticky glaze come together for a recipe that’s guaranteed to become a regular in your rotation. Whether it’s dinner for the family or grilling for friends, this dish is a standout every time.
best teriyaki chicken skewers
Ingredients
Method
- If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- In a bowl, whisk together soy sauce, honey (or sugar), rice vinegar, sesame oil, garlic, and ginger.
- Place the cubed chicken in a resealable bag or bowl. Pour in about ¾ of the marinade, reserving the rest for later. Marinate in the fridge for at least 30 minutes or up to 4 hours.
- While the chicken marinates, pour the reserved marinade into a small saucepan. Bring to a simmer. If desired, add the cornstarch slurry and cook until thickened, about 2–3 minutes. Set aside.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
- Preheat grill or broiler to medium-high. Grill skewers for 5–7 minutes per side or until cooked through and lightly charred. Baste with the teriyaki glaze during the last few minutes of cooking.
- Remove skewers from the grill and brush with additional glaze. Sprinkle with sesame seeds and green onions if desired. Serve over steamed rice, noodles, or with grilled vegetables.
Notes
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days.
- Reheat: Gently reheat in the microwave or on the stovetop. Add a splash of water if the glaze thickens.
- Freezer: Freeze raw, marinated chicken (without skewers) for up to 2 months. Thaw and cook as directed.
