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best teriyaki chicken skewers
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best teriyaki chicken skewers

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Calories: 310
Ingredients Method Notes

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

Method
 

  1. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
  2. In a bowl, whisk together soy sauce, honey (or sugar), rice vinegar, sesame oil, garlic, and ginger.
  3. 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. 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. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
  6. 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. 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.