Teriyaki Chicken Skewers

Delicious Teriyaki Chicken Skewers Recipe

If you love flavorful, tender, and juicy grilled dishes, you’re going to adore these Teriyaki Chicken Skewers. The combination of sweet, savory teriyaki sauce with a hint of garlic and ginger creates an irresistible aroma and taste that will make this dish a family favorite. The chicken pieces are beautifully caramelized on the outside thanks to the perfectly balanced homemade teriyaki glaze and stay juicy on the inside, making every bite a delightful texture experience. Whether you’re grilling for a barbecue or a midweek dinner, these skewers are simple to prepare, delicious, and guaranteed to impress.

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 45 minutes | Servings: 4-6

Ingredients

• 2 lbs chicken thighs or breasts, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 cup water
• ⅓ cup brown sugar
• ⅓ cup low sodium soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ tablespoon fresh ginger, minced
• 1 tablespoon honey
• ½ teaspoon sesame oil
• 8 skewers (soaked in water if wooden)
• Sesame seeds (optional, for garnish)
• Chopped green onion (optional, for garnish)

Step-by-Step Instructions

1. Make the teriyaki sauce: In a small bowl, combine the cornstarch and water until smooth.
2. Prepare the sauce base: In a medium saucepan, add the brown sugar, low sodium soy sauce, minced garlic, rice vinegar, fresh ginger, honey, sesame oil, and the cornstarch-water mixture.
3. Cook the sauce: Over medium heat, stir frequently and bring the sauce to a simmer. Continue cooking, stirring occasionally, until the sauce thickens slightly and turns a dark brown color, about 3-5 minutes. Remove from heat and let cool completely. Place it in the refrigerator to speed the cooling process.
4. Marinate the chicken: Once the sauce is fully cooled, place the cubed chicken pieces into a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken and gently shake the bag to evenly coat all the pieces. Seal the bag and refrigerate for at least 30 minutes to allow flavors to develop.
5. Prep the grill: Preheat your grill to medium heat. Lightly oil the grates to prevent sticking.
6. Skewer the chicken: Thread the marinated chicken pieces evenly onto the skewers.
7. Grill the skewers: Place the skewers on the hot grill. Cook for about 20-30 minutes, turning every 3-4 minutes to ensure even cooking. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safety.
8. Baste with remaining sauce: During the last few turns on the grill, generously baste the skewers with the remaining teriyaki sauce to enhance flavor and create a shiny glaze.
9. Serve: Remove the skewers from the grill. Garnish with a sprinkle of sesame seeds and chopped green onion if desired. Serve hot and enjoy!

Pro Tips for Perfect Teriyaki Chicken Skewers

• Choose thigh meat for juiciness: Chicken thighs stay moist and flavorful better than breasts, but breasts work well if you prefer leaner meat.
• Cut chicken uniformly: Evenly sized chicken pieces ensure uniform cooking and prevent some pieces from drying out while others are undercooked.
• Marinate sufficiently: At least 30 minutes helps infuse flavor, but up to 4 hours gives an even deeper taste. Avoid over-marinating, which can affect texture.
• Keep the grill clean and oiled: Prevents sticking and allows for even browning and grill marks.
• Use a meat thermometer: Ensures perfectly cooked chicken without overcooking and drying out the meat.

Variations and Substitutions

• Healthier Swap: Use skinless, boneless chicken breasts for a leaner version. You can also swap soy sauce with tamari for a gluten-free option.
• Vegetarian Option: Substitute chicken with firm tofu or tempeh cubes. Marinate and grill similarly for flavorful skewers.
• Extra Flavor: Add a bit of crushed red pepper flakes or a dash of chili sauce into the teriyaki marinade for a mild spicy kick.
• Different Proteins: Try shrimp or beef strips following the same marination and grilling steps for variety.
• Smoky Flavor: Use a charcoal grill or add wood chips to give your skewers a wonderful smoky aroma.

Storage and Reheating Tips

Store any leftover Teriyaki Chicken Skewers in an airtight container in the refrigerator for up to 3 days. When ready to reheat, the best method is to use a grill or stovetop to help maintain the caramelized exterior. Heat the skewers for 3-5 minutes on medium heat, turning occasionally. You can also reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving if possible, as it may result in uneven heating and a loss of texture.

Frequently Asked Questions

Can I use pre-made teriyaki sauce?

Yes, but homemade sauce ensures fresh flavors without preservatives and lets you control the sweetness and saltiness.

How do I prevent the chicken from sticking to the grill?

Make sure to oil the grill grates well and also lightly oil the chicken before grilling. Preheating the grill properly helps create a non-stick surface.

Can I make these skewers in the oven?

Absolutely! Place them on a baking sheet lined with foil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through and basting with sauce for best results.

Is it necessary to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

How do I know when the chicken is done?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C).

Nutrition Estimate Per Serving

Each serving of these Teriyaki Chicken Skewers provides approximately 320 calories, with around 38 grams of protein, 18 grams of carbohydrates, and 6 grams of fat. This balance makes it a gratifying and wholesome meal option, offering a good source of lean protein while keeping fats moderate.

Print Recipe

Teriyaki Chicken Skewers

Juicy chicken skewers glazed with a homemade teriyaki sauce. A balance of sweet and savory flavors with caramelized edges and tender meat, perfect for grilling.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Dishes

Cuisine: Japanese

Servings: 4 servings

Calories: 420kcal

Author: Samantha Jones

Ingredients

• 2 lbs chicken thighs or breasts, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 cup water
• ⅓ cup brown sugar
• ⅓ cup low sodium soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ tablespoon fresh ginger, minced
• 1 tablespoon honey
• ½ teaspoon sesame oil
• 8 skewers (soaked in water if wooden)
• Sesame seeds (optional, for garnish)
• Chopped green onion (optional, for garnish)

Instructions

• Make the teriyaki sauce: Whisk cornstarch and water until smooth
• Prepare the sauce base: In a saucepan, combine brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, sesame oil, and cornstarch mixture
• Cook the sauce: Simmer over medium heat, stirring until thickened and dark brown (3-5 minutes), then refrigerate
• Marinate the chicken: Coat cubed chicken in half the cooled sauce, refrigerate for 30 minutes
• Prep grill: Preheat to medium heat and oil grates
• Skewer the chicken: Thread chicken pieces evenly
• Grill the skewers: Cook 20-30 minutes, turning every 3-4 minutes until internal temperature reaches 165°F
• Baste with remaining sauce: Brush on remaining sauce during last 5 minutes of grilling
• Garnish with sesame seeds and green onions if desired

Notes

Use chicken thighs for juicier results
Marinate overnight for extra flavor
Wooden skewers require pre-soaking to prevent burning
Halal/non-alcoholic alternative: Omit oil-based ingredients if using halal sesame oil