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.

A white plate filled with a bed of fluffy white rice as the base layer, topped with two wooden skewers of grilled chicken pieces coated in a shiny, dark brown glaze with some charred spots. The chicken is garnished with small pieces of bright green chopped scallions and white sesame seeds scattered on top. In the background, there is a white marbled surface and a small round clear bowl filled with white sesame seeds, along with part of another white plate holding more glazed chicken skewers. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Easy Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Teriyaki Chicken Skewers Recipe

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.

The image shows six skewers of grilled chicken pieces arranged closely on a large white plate. Each skewer has several chunks of chicken that are glossy with dark brown and reddish glaze, showing some charred spots from grilling. A wooden brush with a metal band is brushing a shiny sauce over the chicken on one skewer in the foreground. The chicken pieces have a slightly uneven texture with the glaze making them look moist and shiny. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh raw boneless skinless chicken thighs cut into chunky pieces, a small white ceramic bowl of light brown sugar packed, a small white ceramic bowl with minced garlic, a small white ceramic bowl holding grated ginger, a small white ceramic bowl filled with golden honey, a small white ceramic bowl of low-sodium soy sauce, a small white ceramic bowl containing clear rice wine vinegar, a small white ceramic bowl with pure sesame oil, a small white ceramic bowl of cold water, a small white ceramic bowl of white cornstarch powder, a few whole uncracked brown eggs, a small pile of thinly sliced fresh green onions, a small heap of toasted sesame seeds, and a few bamboo skewers arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

teriyaki chicken skewers - Serving Suggestion

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:

Can I use chicken breasts instead of thighs?

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.

How long can I marinate the chicken?

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.

Can I grill these skewers indoors?

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.

What can I use to make this recipe gluten-free?

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.