Teriyaki Chicken Skewers

The savory aroma of Teriyaki Chicken Skewers sizzling on the grill evokes memories of summer gatherings and family cookouts. This delightful recipe takes around an hour to prepare and cook, with a flavor profile that’s both sweet and tangy. The secret lies in the homemade teriyaki sauce that perfectly coats the tender chicken, making each bite a mouthwatering experience.

This recipe is perfect for outdoor entertaining, casual weeknight dinners, or meal prep for the week ahead. You can easily marinate the chicken a day in advance, making it a versatile choice for busy schedules.

Why You’ll Love This Recipe

• The homemade teriyaki sauce elevates the flavor to new heights.
• Grilling adds a delicious smoky char to the juicy chicken.
• Quick cooking means you can have dinner on the table in under 30 minutes.
• Easy to customize with your favorite vegetables on the skewers.

What You’ll Need

Gather these ingredients to make your Teriyaki Chicken Skewers.

For the Sauce

• 2 tbsp cornstarch
• 1 cup water
• 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

For the Skewers

• 2 lbs. chicken thighs or breasts, cut into 1" cubes
• 8 skewers

For Serving

• Sesame seeds
• Chopped green onion

Low sodium soy sauce helps reduce the saltiness.

Substitutions & Swaps

• Chicken thighs can be swapped for breasts.
• Maple syrup can replace honey.
• Use coconut aminos instead of soy sauce.
• Add bell peppers or zucchini for extra veggies.

How to Make It

Start by preparing the teriyaki sauce.

1. Combine cornstarch and water. In a small bowl, mix the cornstarch and water until smooth, ensuring no lumps remain.
2. Cook the sauce. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until the sauce lightly thickens, becoming dark brown. Once thickened, remove from heat and let cool completely. (Place in fridge to speed up the process.)

3. Marinate the chicken. 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. Let chicken marinate in the fridge for at least 30 minutes. Set remaining sauce aside for later.
4. Prepare the grill. When the chicken is done marinating, thread the chicken onto skewers. Preheat the grill to medium heat.
5. Grill the skewers. Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through, reaching an internal temperature of 165 degrees, about 20-30 minutes. During the last few turns, baste with remaining teriyaki sauce.
6. Serve the skewers. Remove skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds, if desired.

How to Store It

Fridge: Store in an airtight container for 3-4 days.
Freezer: No, chicken tends to dry out.
Reheat: Microwave on medium for 3-4 minutes.

Tips for Best Results

• Use chicken thighs for juicier skewers.
• Marinate overnight for deeper flavor penetration.
• Ensure the grill is preheated for a better sear.
• Baste with sauce only during the final stages of grilling.

Serving Suggestions

• Pair with steamed rice for a complete meal.
• Serve alongside grilled vegetables for a fresh side.
• Great for parties or outdoor gatherings.