Teriyaki Chicken Skewers

The sizzle of chicken on the grill, glazed in a rich, savory sauce, fills the air with mouthwatering anticipation. Teriyaki Chicken Skewers are not just a meal; they are an experience of flavors coming together, taking about 45 minutes from preparation to plate. The magic lies in the homemade teriyaki sauce, which infuses the chicken with an irresistible sweetness and depth.

This recipe is perfect for family gatherings, weekend barbecues, or any time you crave a delicious, yet easy-to-make dish. You can marinate the chicken ahead of time for enhanced flavor and convenience.

Why You’ll Love This Recipe

• The homemade teriyaki sauce provides a depth of flavor that store-bought options can’t match.
• Grilling the chicken creates a delightful char, adding complexity to each bite.
• The recipe uses simple, easy-to-find ingredients that deliver amazing results.
• It’s a versatile dish that can be served as an appetizer or main course.

What You’ll Need

You’ll want to gather the ingredients listed below to make these flavorful 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

Note: Low sodium soy sauce keeps the dish balanced without being overwhelming.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Rice vinegar can be swapped for apple cider vinegar.
• Honey may be omitted for a lower-sugar option.
• Fresh ginger can be substituted with ground ginger, but use less.

How to Make It

Follow these simple steps to create delicious teriyaki chicken skewers.

Make the Sauce

In a small bowl, combine cornstarch and water. In a medium saucepan, add the remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring the sauce to a simmer. Cook until the sauce lightly thickens, and becomes dark brown. Remove from heat and allow it to cool completely in the fridge.

Marinate the Chicken

Once the sauce has cooled, place the cubed chicken in a large ziplock bag. Pour half of the cooled sauce over the chicken and gently shake to coat. Let the chicken marinate in the fridge for at least 30 minutes. Set the remaining sauce aside for later.

Prepare the Grill

When the chicken is done marinating, thread the chicken onto the skewers. Preheat your grill to medium heat.

Grill the Skewers

Once the grill is hot, place the skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temperature of 165 degrees), which will take about 20-30 minutes. During the last few turns, baste with the remaining teriyaki sauce.

Serve

Remove the skewers from the grill and serve immediately. Garnish with chopped green onion and a sprinkle of sesame seeds if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the chicken texture will change.
Reheat: Microwave for 1-2 minutes or grill briefly.

Tips for Best Results

• Ensure the grill is preheated properly to achieve a nice sear on the chicken.
• Don’t overcrowd the skewers for even cooking.
• Use fresh ginger for an aromatic kick.
• Let the chicken marinate longer, up to 24 hours, for deeper flavor.

Serving Suggestions

• Pair with steamed rice for a complete meal.
• Serve with a side of grilled vegetables for a colorful presentation.
• Enjoy as an appetizer at your next gathering or potluck.