Teriyaki Chicken Skewers

The smell of grilled chicken mingling with sweet and savory teriyaki sauce is enough to evoke delightful memories of summer evenings spent outdoors. This recipe for teriyaki chicken skewers takes just about an hour from start to finish, making it a convenient option for a delicious weeknight dinner or a weekend barbecue. The marination process ensures that every piece of chicken absorbs the rich flavors, resulting in irresistibly tender and juicy bites.

Perfect for families, gatherings, or meal prep enthusiasts, these skewers are versatile and satisfying. They can easily be made ahead of time and stored in the fridge or freezer for later.

Why You’ll Love This Recipe

• The chicken turns out tender and juicy, thanks to the marinade.
• The homemade teriyaki sauce is rich in flavor, easily customizable to your taste.
• Grilling gives the skewers a delightful char and smoky aroma.
• They are visually appealing, perfect for both casual dinners and entertaining guests.

What You’ll Need

Here’s everything you’ll need to make this delicious dish.

For the Marinade

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

• 8 skewers
• sesame seed
• chopped green onion

Use bamboo skewers for easy grilling; soak them in water to prevent burning.

Substitutions & Swaps

• Chicken thighs can be replaced with breasts.
• Honey can be substituted with agave syrup.
• Soy sauce can be swapped for tamari for gluten-free.
• Brown sugar can be replaced with coconut sugar.

How to Make It

Follow these steps for delicious teriyaki chicken skewers.

1. Prepare the sauce

Combine cornstarch and water in a small bowl. In a medium saucepan, add the remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring the sauce to a simmer and cook until it lightly thickens and is dark brown, about 5 minutes. Remove from heat and let cool completely.

2. Marinate the chicken

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

3. Preheat the grill

After marinating, take the chicken out of the fridge and preheat your grill to medium heat.

4. Assemble the skewers

Thread the marinated chicken pieces onto the skewers.

5. 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 temp 165 degrees), about 20-30 minutes. During the last few turns, baste with the remaining teriyaki sauce.

6. Serve and enjoy

Remove the skewers from the grill and serve them garnished 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: Yes, up to 2 months when cooked.
Reheat: Microwave on medium power for 1-2 minutes.

Tips for Best Results

• Marinate the chicken longer for even more flavor.
• Use a meat thermometer to ensure perfect doneness.
• Do not overcrowd the skewers for even grilling.
• Consider adding vegetables like bell peppers or onions for a colorful touch.

Serving Suggestions

• Serve with steamed rice for a complete meal.
• Pair with grilled vegetables for a fresh side.
• Ideal for outdoor picnics or barbecues.