Teriyaki Chicken Skewers

The aroma of grilled chicken wafts through the air as these teriyaki chicken skewers cook to perfection, creating an inviting scene for any outdoor gathering. With just a few easy steps and a marinade that envelops each bite in sweet and savory flavor, this recipe delivers delicious results in about an hour, making it perfect for summer cookouts. The rich, homemade teriyaki sauce is a standout component that elevates simple chicken to something extraordinary.

This recipe is ideal for families, friends, or anyone looking for a satisfying meal that’s both simple and impressive. Perfect for weeknight dinners or backyard barbecues, these skewers can also be made ahead of time and stored until ready to grill.

Why You’ll Love This Recipe

• The homemade teriyaki sauce imparts a rich flavor that store-bought versions can’t match.
• Grilling adds a delightful smoky char to the juicy chicken.
• These skewers are great for meal prep and can be marinated in advance.
• They are versatile and pair perfectly with various sides.

What You’ll Need

Gather these ingredients to create your teriyaki chicken skewers:

For the Teriyaki 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 Chicken

• 2 lbs. chicken thighs (or breasts), cut into 1" cubes
• 8 skewers

For Serving

• Sesame seeds
• Chopped green onion

Low sodium soy sauce enhances flavor without excess salt.

Substitutions & Swaps

• Chicken thighs can be replaced with breasts.
• Use maple syrup instead of honey.
• Substitute cornstarch with arrowroot powder.
• Coconut aminos can replace soy sauce.

How to Make It

Get ready to taste something great with these simple steps.

Make the Sauce

Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until the sauce lightly thickens, about 5-7 minutes, and it will be dark brown. Once the sauce has thickened, remove it from heat and let it cool completely. (Placing it in the fridge will speed up the process.)

Marinate the Chicken

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

Prepare the Grill

When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.

Grill the Skewers

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

Serve

Remove skewers from the grill and serve 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 grilled chicken is best fresh.
Reheat: Microwave on medium power for 2-3 minutes.

Tips for Best Results

• Ensure chicken is cut into uniform pieces for even cooking.
• Use soaked wooden skewers to prevent burning on the grill.
• Basting during the last few minutes intensifies flavor.
• For extra tenderness, marinate the chicken for several hours or overnight.

Serving Suggestions

• Serve the skewers alongside a fresh salad for a light meal.
• Pair with steamed rice or quinoa for a complete dinner.
• Enjoy with grilled vegetables for a colorful platter.