Teriyaki Chicken Skewers Recipe

Why You’ll Love This Grilled Teriyaki Chicken Skewers Recipe

If you are craving Grilled Teriyaki Chicken Skewers that taste like your favorite backyard cookout meal, this one is a keeper. It gives you that sweet, savory glaze, juicy chicken, and easy grill-time cooking that fits busy weeknights just as well as weekend get-togethers.

• Easy prep: The marinade comes together fast in one saucepan, and the chicken only needs a short soak before it hits the grill. That makes these grilled teriyaki chicken skewers a great choice for home cooks who want big flavor without a lot of fuss.
• Better-for-you balance: Chicken gives you a solid hit of protein, and the recipe can fit a lighter meal plan when served with rice, veggies, or a fresh salad. For more on the protein benefits of chicken, see WebMD’s overview of chicken nutrition.
• Super versatile: You can use chicken thighs for richer flavor, chicken breasts for a leaner option, or add onions and other vegetables right onto the skewers. That flexibility makes these Grilled Teriyaki Chicken Skewers easy to adjust for different tastes.
• Sticky, smoky flavor: The sauce gets thick and glossy, then caramelizes on the grill for that sweet-salty bite everyone loves. If you like grilled recipes with bold flavor, these kabobs hit the spot every time.

These skewers bring together juicy chicken, a shiny teriyaki glaze, and that fresh-off-the-grill taste that makes people come back for seconds.

If you enjoy easy chicken dinners, you might also like my grilled teriyaki chicken recipe for another simple way to get that same sweet-savory flavor on the table.

Essential Ingredients for Grilled Teriyaki Chicken Skewers

Here is everything you need for this Grilled Teriyaki Chicken Skewers recipe, with exact amounts so you can prep with confidence. This recipe serves about 4 and makes 8 skewers.

• 2 pounds chicken thighs or breasts, cut into 1-inch cubes – The main protein. Thighs give you juicier bites, while breasts keep things leaner.
• 2 tablespoons cornstarch – Thickens the teriyaki sauce so it clings nicely to the chicken.
• 1 cup water – Helps build the sauce base.
• 1/3 cup brown sugar – Adds sweetness and helps the glaze caramelize on the grill.
• 1/3 cup low-sodium soy sauce – Brings salty, savory depth without making the dish overly salty.
• 2 minced garlic cloves – Adds classic teriyaki flavor.
• 1 tablespoon rice vinegar – Brings a little tang to balance the sweetness.
• 1/2 tablespoon minced fresh ginger – Gives the sauce a warm, bright kick.
• 1 tablespoon honey – Adds shine, sweetness, and a smooth glaze.
• 1/2 teaspoon sesame oil – Adds that nutty finish people expect in teriyaki.
• 8 skewers – Needed to thread the chicken. Wooden skewers should be soaked in water first.
• Sesame seeds, optional – Perfect for garnish.
• Chopped green onions, optional – Adds color and a fresh finish.

Special Dietary Options

• Vegan: Swap the chicken for extra-firm tofu, tempeh, or king oyster mushrooms. Use a vegan soy sauce and maple syrup instead of honey.
• Gluten-free: Use certified gluten-free soy sauce or tamari, and check that your cornstarch and other pantry items are gluten-free.
• Low-calorie: Choose chicken breasts, reduce the brown sugar slightly, and serve the skewers with grilled vegetables or a crisp salad.

Quick Ingredient Notes

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

First Step: Make the teriyaki sauce

Start by making the sauce so it has time to cool before the chicken goes in. In a saucepan, whisk together 2 tablespoons cornstarch and 1 cup water until smooth. Add 1/3 cup brown sugar, 1/3 cup low-sodium soy sauce, 2 minced garlic cloves, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, and 1/2 teaspoon sesame oil.

Place the pan over medium heat and simmer, stirring often, until the sauce thickens. This usually takes just a few minutes. Once it looks glossy and spoonable, take it off the heat and let it cool completely. Cooling matters because hot sauce can start cooking the chicken early.

Second Step: Marinate the chicken

Cut the 2 pounds chicken thighs or breasts into 1-inch cubes if you have not done that already. Put the chicken in a large bowl or zip-top bag, then pour in half of the cooled sauce. Save the other half for basting and serving later.

Mix well so every piece gets coated. Cover and refrigerate for at least 30 minutes. If you want a deeper flavor, you can marinate it for up to overnight. Just do not go past that point, since the chicken can turn mushy if it sits too long in the sauce.

Short on time? Even a 30-minute soak gives these grilled teriyaki chicken skewers great flavor.

Third Step: Prep the skewers and grill

If you are using wooden skewers, soak them in water for about 30 minutes so they do not burn on the grill. This is one of those small steps that makes a big difference. If you want, you can also add onion chunks or other vegetables between the chicken pieces for more color and flavor.

Thread the marinated chicken onto 8 skewers, leaving a little space between each piece so the heat can move around them. Preheat your grill to medium heat. Place the skewers on the grate and cook for 20 to 30 minutes, turning them every 3 to 4 minutes.

Fourth Step: Baste for extra flavor

During the last few turns, brush the skewers with the remaining teriyaki sauce. This gives the chicken a shiny finish and adds more of that sweet-savory flavor. Keep an eye on the grill, because the sugar in the sauce can brown quickly.

Cook until the chicken reaches an internal temperature of 165°F. A meat thermometer is the easiest way to check. The chicken should look caramelized on the outside and juicy in the center.

Final Step: Garnish and serve

Move the skewers to a plate and let them rest for a few minutes. Then top them with sesame seeds and chopped green onions if you want a little extra texture and color. Serve them hot with rice, noodles, or grilled vegetables for a full meal.

If you want another great chicken grilling idea, try my grilled chicken kabobs with vegetables for a simple dinner that keeps the grill going strong.

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Dietary Substitutions to Customize Your Grilled Teriyaki Chicken Skewers

Protein and Main Component Alternatives

Chicken thighs are the juiciest choice, but chicken breasts work well if you want a leaner meal. If you need a meat-free version, firm tofu cubes are the easiest swap because they soak up sauce nicely. Tempeh also works, though it has a firmer bite and a more earthy flavor.

For seafood lovers, large shrimp can work in a similar skewer setup, though the cooking time will be much shorter. If you are cooking for mixed tastes, you can even make half the skewers with chicken and half with vegetables so everyone gets what they like.

Vegetable, Sauce, and Seasoning Modifications

Onions are a classic add-in, and bell peppers, pineapple, or zucchini also work well on these skewers. These veggies add color, flavor, and a little extra freshness. If you want more heat, add a pinch of red pepper flakes to the sauce.

If you do not have rice vinegar, white wine vinegar is a good stand-in. For gluten-free needs, swap in tamari or another gluten-free soy sauce. If you want a lighter glaze, cut the brown sugar slightly and let the sauce thicken just enough to coat the back of a spoon.

Small swaps can keep these grilled teriyaki chicken skewers friendly for different diets without losing that sticky, smoky flavor.

Mastering Grilled Teriyaki Chicken Skewers: Advanced Tips and Variations

Want to get even better results? A few small tricks can take your Grilled Teriyaki Chicken Skewers from good to seriously crave-worthy. First, use chicken thighs if you want the juiciest bite. They hold up especially well on the grill and stay tender even if you cook them a minute or two longer than planned.

Pro Cooking Techniques

Keep your grill at medium heat instead of blasting it too hot. That gives the chicken time to cook through before the glaze burns. If flare-ups happen, move the skewers to a cooler part of the grill for a minute. You can also oil the grates lightly to help prevent sticking.

For an oven option, bake the skewers at 400°F for 8 to 10 minutes per side. This works well when the weather is bad or you just want an indoor dinner. It is a nice backup for busy nights, and it still gives you a tasty teriyaki finish.

Flavor Variations

Try adding pineapple chunks for a sweet tropical touch, or thread in onion and bell pepper pieces for a more colorful kabob. You can also sprinkle in a little black pepper or red pepper flakes if you like a sharper bite. For a deeper smoky note, serve these with grilled corn or charred vegetables.

Presentation Tips

Serve the skewers on a big platter with a drizzle of extra sauce, sesame seeds, and chopped green onions. A bed of rice underneath makes the plate look full and soaks up every drop of sauce. Bright veggies on the side make the whole meal pop.

Make-Ahead Options

The sauce can be made ahead and stored in the fridge for 2 to 3 days. That is a huge help if you want faster prep later in the week. You can also cut the chicken in advance and marinate it earlier in the day, so dinner is ready to go when you are.

How to Store Grilled Teriyaki Chicken Skewers: Best Practices

Leftover Grilled Teriyaki Chicken Skewers keep well if you store them the right way. Let the skewers cool slightly, then remove the chicken from the sticks if that makes storage easier. Put the chicken in an airtight container and refrigerate for up to 4 days.

If you want to freeze them, take the chicken off the skewers and place it in a freezer-safe container or bag. Freeze for up to 2 months. For the best texture, freeze the chicken with a little extra sauce so it stays moist after reheating.

To reheat, warm the chicken over low heat on the stove or in the microwave at short intervals. Low heat is the key because high heat can dry out the meat fast. If you are reheating from frozen, thaw it in the fridge first for better results.

For meal prep, store the sauce, raw chicken, and cooked chicken separately whenever possible. That keeps everything tasting fresher.

Nutrition Information

Each serving of 2 skewers has about:

• 390 calories
• 28g carbohydrates
• 46g protein
• 10g fat
• 2g saturated fat
• 0.04g trans fat
• 215mg cholesterol
• 1291mg sodium
• 634mg potassium
• 0.3g fiber
• 22g sugar
• 55 IU vitamin A
• 1mg vitamin C
• 45mg calcium
• 2mg iron

This makes the recipe a solid protein-packed dinner, especially when paired with veggies or a lighter side.

FAQs: Frequently Asked Questions About Grilled Teriyaki Chicken Skewers

Grilled Teriyaki Chicken Skewers

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🍢🍗 Delight in juicy, caramelized teriyaki chicken skewers bursting with sweet-savory glaze—high-protein, crowd-pleasing perfection for easy dinners!
🌿 Homemade sauce elevates simple grilling to restaurant quality, quick prep with make-ahead marinade for stress-free BBQs or weeknights.

• Total Time: 1 hour 20 minutes
• Yield: 4 servings

Ingredients

– 2 pounds chicken thighs or breasts, cut into 1-inch cubes for main protein

– 2 tablespoons cornstarch for thickening the teriyaki sauce

– 1 cup water for sauce base

– 1/3 cup brown sugar for sweetness and caramelization

– 1/3 cup low-sodium soy sauce for salty savory depth

– 2 minced garlic cloves for classic teriyaki flavor

– 1 tablespoon rice vinegar for tang to balance sweetness

– 1/2 tablespoon minced fresh ginger for warm bright kick

– 1 tablespoon honey for shine sweetness and smooth glaze

– 1/2 teaspoon sesame oil for nutty finish

– Sesame seeds (optional) for garnish

– Chopped green onions (optional) for color and fresh finish

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Instructions

1-First Step: Make the teriyaki sauce Start by making the sauce so it has time to cool before the chicken goes in. In a saucepan, whisk together 2 tablespoons cornstarch and 1 cup water until smooth. Add 1/3 cup brown sugar, 1/3 cup low-sodium soy sauce, 2 minced garlic cloves, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, and 1/2 teaspoon sesame oil. Place the pan over medium heat and simmer, stirring often, until the sauce thickens. This usually takes just a few minutes. Once it looks glossy and spoonable, take it off the heat and let it cool completely. Cooling matters because hot sauce can start cooking the chicken early.

2-Second Step: Marinate the chicken Cut the 2 pounds chicken thighs or breasts into 1-inch cubes if you have not done that already. Put the chicken in a large bowl or zip-top bag, then pour in half of the cooled sauce. Save the other half for basting and serving later. Mix well so every piece gets coated. Cover and refrigerate for at least 30 minutes. If you want a deeper flavor, you can marinate it for up to overnight. Just do not go past that point, since the chicken can turn mushy if it sits too long in the sauce.

3-Third Step: Prep the skewers and grill If you are using wooden skewers, soak them in water for about 30 minutes so they do not burn on the grill. This is one of those small steps that makes a big difference. If you want, you can also add onion chunks or other vegetables between the chicken pieces for more color and flavor. Thread the marinated chicken onto 8 skewers, leaving a little space between each piece so the heat can move around them. Preheat your grill to medium heat. Place the skewers on the grate and cook for 20 to 30 minutes, turning them every 3 to 4 minutes.

4-Fourth Step: Baste for extra flavor During the last few turns, brush the skewers with the remaining teriyaki sauce. This gives the chicken a shiny finish and adds more of that sweet-savory flavor. Keep an eye on the grill, because the sugar in the sauce can brown quickly. Cook until the chicken reaches an internal temperature of 165°F. A meat thermometer is the easiest way to check. The chicken should look caramelized on the outside and juicy in the center.

5-Final Step: Garnish and serve Move the skewers to a plate and let them rest for a few minutes. Then top them with sesame seeds and chopped green onions if you want a little extra texture and color. Serve them hot with rice, noodles, or grilled vegetables for a full meal.

Last Step:

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Notes

🍗 Opt for chicken thighs over breasts for juicier, more flavorful skewers that stay moist on the grill.
💧 Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
⏰ Make sauce ahead and store in fridge up to 3 days; marinate chicken overnight for deepest flavor.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Marinate: 30 minutes
• Cook Time: 30 minutes
• Category: Main Dishes
• Method: Grilling
• Cuisine: Asian
• Diet: High-Protein, Dairy-Free

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