There’s something about those sweet, sticky, and smoky bites that just hit the spot, right? This Easy Teriyaki Chicken Skewers Recipe brings that magic straight to your grill or stovetop with minimal fuss and maximum flavor. It’s one of those dishes that’s perfect for weeknights but impressive enough for a weekend barbecue.
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Why You'll Love This Recipe
I fell in love with this recipe because it’s surprisingly simple yet so full of flavor. The balance of sweet and savory in the teriyaki glaze, paired with juicy chicken thighs, makes it a winner every time I fire up the grill.
- Simple Homemade Sauce: You make the teriyaki sauce from scratch with pantry staples for better flavor and no preservatives.
- Juicy Chicken Thighs: Using dark meat keeps the skewers tender and moist without drying out.
- Perfect for Any Occasion: Great for an easy weeknight dinner, a family gathering, or your next backyard BBQ.
- Quick to Prepare: From sauce to skewers to grill, the whole process comes together in about 40 minutes.
Ingredients & Why They Work
Every ingredient in this recipe plays a vital role in building that delicious teriyaki flavor. The mix of soy sauce, brown sugar, and honey delivers the right sweetness and depth, while ginger and garlic bring fresh, bright notes to the sauce.
- Low-sodium soy sauce: Keeps the salty balance in check, so the sauce isn’t overpowering.
- Light brown sugar: Adds warmth and moisture for that classic caramelized glaze.
- Rice wine vinegar: Brings a subtle tang to brighten the sauce and balance the sweetness.
- Honey: Helps create a silky texture and adds an extra layer of rich sweetness.
- Minced garlic: Fresh garlic gives aromatic depth and savory punch.
- Grated ginger: Adds zing and a gentle heat that complements the other flavors.
- Pure sesame oil: Just a splash for a nutty, toasted finish.
- Cornstarch and cold water: These thicken the sauce beautifully without any graininess.
- Bamboo skewers: Soaked before grilling to prevent burning and easy handling.
- Boneless skinless chicken thighs: Juicy and forgiving, these are the stars of the dish.
- Kosher salt and fresh cracked black pepper: Season simply to let the teriyaki shine.
- Green onions & toasted sesame seeds (optional): For fresh crunch and that Instagram-worthy finish.
Make It Your Way
One of the things I adore about this Easy Teriyaki Chicken Skewers Recipe is how you can tweak it to fit your mood or dietary needs. I encourage you to play around with it and make it your own.
- Variation: I sometimes swap chicken thighs for turkey breast when I want a leaner option—just be gentle on cooking to avoid dryness.
- Spice it up: Adding a dash of chili flakes or sriracha to the sauce brings a lovely kick, perfect for those who like it spicy.
- Marinate longer: If you have time, I recommend letting the chicken marinate for a few hours or overnight—this makes the flavor even more intense and tender.
- Gluten-free: Use tamari instead of soy sauce to easily make this gluten-free without sacrificing flavor.
Step-by-Step: How I Make Easy Teriyaki Chicken Skewers Recipe
Step 1: Whisking Together That Perfect Teriyaki Sauce
This is where the magic starts. Combine soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil in a saucepan set over medium-high heat. Whisk it often so the sugar dissolves and nothing sticks to the pan bottom. Mix the cornstarch with cold water in a small bowl, then slowly whisk it into the sauce to thicken it. It should become glossy and smooth after 4-5 minutes—think silky glaze texture. Then, pull it off the heat and let it cool.
Step 2: Prep Your Chicken and Skewers
While the sauce cools, soak your bamboo skewers in water for at least 15 minutes to prevent them from catching fire on the grill. Cut your chicken thighs into uniform 1 to 1½-inch pieces—that’s key for even cooking. Thread the chicken pieces onto your skewers, leaving a little space at the bottom so you can hold and turn them easily. Don’t forget to sprinkle salt and pepper on the chicken for that extra layer of seasoning.
Step 3: Grill Your Skewers to Juicy Perfection
Get your grill heated up—charcoal works wonderfully, as I learned after some trial and error. It takes around 15 minutes to get the coals to the right temperature where they’re glowing but not flaming. Lay the skewers down and brush the chicken with most of your teriyaki sauce. Cook 5-7 minutes on each side until the internal temperature hits 165°F. Keep a close eye to avoid burning unless you like a bit of char.
Step 4: The Final Brush and Garnish
Once cooked through, brush the reserved teriyaki sauce over the skewers for that extra pop of flavor and gloss. Top with sliced green onions and toasted sesame seeds if you’re feeling fancy. Serve right away for the best experience.
Top Tip
From personal experience, these tips made a huge difference in ensuring my teriyaki chicken skewers turned out flavorful and perfectly cooked every time.
- Soak your skewers: I once tried grilling dry bamboo skewers and ended up with a smoky mess. Soaking prevents burning and smoke flare-ups.
- Don’t rush the sauce: Whisking continuously while thickening is key—otherwise it can clump or burn.
- Use chicken thighs: When I switched from breasts to thighs, the juiciness went through the roof—trust me on this one.
- Watch your grill heat: Too hot and the sauce chars too fast; too low and you lose that lovely grilled flavor. Find the sweet spot, about medium-high.
How to Serve Easy Teriyaki Chicken Skewers Recipe
Garnishes
I’m a big fan of finishing these skewers with a sprinkle of thinly sliced green onions and toasted sesame seeds—the fresh crunch and nutty flavor send it over the top. Sometimes I toss on a handful of chopped cilantro for a bright twist.
Side Dishes
Pairing these skewers with steamed jasmine rice and a simple cucumber salad is my go-to combo. For a heartier meal, add a side of roasted broccoli or grilled veggies—it all balances the sweetness of the teriyaki so nicely.
Creative Ways to Present
For a party, try serving the skewers over a bed of mixed greens with a drizzle of extra teriyaki sauce for dipping. Or arrange them on a large platter garnished with edible flowers for a wow-factor centerpiece that’s both beautiful and tasty.
Make Ahead and Storage
Storing Leftovers
I like to remove the chicken from the skewers and pop it into an airtight container—this makes it easier to reheat and serve. It lasts well in the refrigerator for up to four days, perfect for quick lunches or dinner additions.
Freezing
Freezing works great with this recipe. Just cool the cooked chicken completely, then freeze in a ziplock bag for up to three months. When I thaw it overnight in the fridge, it reheats beautifully without losing flavor or moisture.
Reheating
To keep the chicken juicy when reheating, I warm it in a skillet over medium-low heat with a splash of water or leftover teriyaki sauce. This refreshes the glaze and prevents drying out. Microwaving works in a pinch, but watch the time carefully.
Frequently Asked Questions:
Yes, you can substitute chicken breasts, but be mindful that they can dry out faster. I recommend trimming them to similar sizes and watching the cooking time closely to avoid overcooking.
You can marinate chicken from 30 minutes up to 4 hours. The longer the marination, the more flavor the meat absorbs, but I usually avoid exceeding 4 hours to prevent the texture from becoming mushy.
Absolutely, if you have an indoor grill pan or a grill element on your stovetop, these skewers work beautifully. Just adjust cooking times as indoor grills often run hotter or cooler.
Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. This simple swap retains all the flavors but caters to gluten sensitivities. Always double-check labels to be safe.
Final Thoughts
This Easy Teriyaki Chicken Skewers Recipe has become a personal favorite of mine because it manages to be comforting, flavorful, and simple all in one. I hope you enjoy making it and sharing it with family or friends as much as I do. Trust me, once you grill these up, they’ll probably become your go-to for quick dinners and weekend cookouts, just like they did for me.
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Easy Teriyaki Chicken Skewers Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Halal
Description
Delicious and easy Teriyaki Chicken Skewers marinated in a flavorful homemade teriyaki sauce, grilled to perfection and garnished with green onions and toasted sesame seeds. Perfect for a weekend barbecue or weeknight dinner.
Ingredients
Teriyaki Sauce
- ⅓ cup + 2 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
Chicken Skewers
- 8 bamboo skewers
- 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion (optional garnish)
- 2 teaspoons toasted sesame seeds (optional garnish)
Instructions
- Prepare Teriyaki Sauce: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.
- Thicken Sauce: Combine cold water and cornstarch in a small bowl, then whisk into the soy sauce mixture. Whisk often until smooth and cook for about 5 minutes until thickened. Remove from heat and cool.
- Preheat Grill: Just before making the skewers, heat your grill until hot (about 15 minutes for charcoal grill).
- Assemble Skewers: Divide chicken pieces between 10 skewers, sliding the chicken onto each skewer evenly.
- Season Chicken: Sprinkle skewers with kosher salt and fresh cracked black pepper.
- Brush Sauce: Reserve ⅓ cup of teriyaki sauce for finishing. Use a pastry brush to coat the chicken skewers on both sides with the remaining sauce.
- Grill Chicken: Cook chicken on the grill for 7 minutes per side or until internal temperature reaches 165°F. Turn carefully to avoid burning.
- Finish with Sauce: Once cooked, brush reserved teriyaki sauce over skewers.
- Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be used as an alternative.
- Marinating chicken for 30 minutes to a few hours will enhance flavor absorption.
- Leave some space at the bottom of each skewer when threading chicken for easier handling and turning on the grill.
- Store cooked chicken off the skewers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked chicken in a ziplock bag for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 skewer
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
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