Easy Teriyaki Chicken Skewers Recipe-Grill Perfect

Teriyaki chicken skewers are an absolute crowd-pleaser, and for good reason! There’s something incredibly satisfying about tender pieces of marinated chicken, grilled to perfection, glistening with that irresistible sweet and savory teriyaki glaze. I’ve always loved how these teriyaki chicken skewers bring people together, whether it’s for a backyard BBQ, a weeknight dinner, or even a potluck. The magic lies in the balance of flavors – the salty soy sauce, the sweet non-alcoholic mirin and sugar, the fragrant gin extractger and garlic, all creating a complex yet harmonious taste. Plus, the ease of preparation means less time in the kitchen and more time enjoying those delicious bites. What makes these teriyaki chicken skewers truly special is their versatility; they’re perfect as a main dish with rice, or as an appetizer that disappears in minutes. Get ready to impress your taste buds and your guests with this simple yet spectacular recipe!

Teriyaki Chicken Skewers

There’s something undeniably satisfying about a perfectly grilled skewer, especially when it’s coated in that irresistible sweet and savory teriyaki glaze. These Teriyaki Chicken Skewers are incredibly easy to make and deliver restaurant-quality flavor right in your own backyard (or on your stovetop grill pan!). They’re perfect for weeknight dinners, backyard barbecues, or even a fun appetizer. The tender chicken thighs, marinated in a homemade teriyaki sauce, become wonderfully juicy and flavorful when grilled. The slightly charred edges and the glistening glaze are simply heavenly.

Ingredients:

Cooking Instructions:

Step 1: Prepare the Chicken and Marinade

The first step to amazing teriyaki chicken skewers is to get our chicken prepped and our glorious marinade ready. If you’re using chicken thighs, trim away any excess fat and cut them into uniform 1-inch cubes. Uniformity is key here, as it ensures that all the chicken pieces cook at the same rate, preventing some from being overcooked while others are still raw. If you prefer chicken breasts, the process is the same, just be mindful that breasts can dry out a bit more easily, so keep a close eye on them during grilling.

Now, let’s make that irresistible teriyaki sauce. In a medium saucepan, whisk together the cornstarch and water until the cornstarch is completely dissolved. This will form our thickening base. Add in the brown sugar, low-sodium soy sauce, minced garlic, rice vinegar, and minced fresh gin extractger. If you don’t have fresh gin extractger, you can use about 1/4 teaspoon of ground gin extractger, but fresh offers a brighter, more potent flavor. Stir in the honey for that extra touch of sweetness and the sesame oil for a subtle nutty aroma. Bring this mixture to a simmer over medium heat, stirring constantly. As it heats, it will begin extract to thicken into a beautiful, glossy glaze. Continue to simmer for about 2-3 minutes, just until it coats the back of a spoon nicely. Remove from heat and let it cool slightly. Once cooled a bit, reserve about 1/4 cup of this delicious teriyaki sauce to use for basting while the skewers are cooking. This reserved sauce will amplify the flavor and keep the chicken wonderfully moist. Place the cubed chicken into a bowl and pour the remaining teriyaki sauce over it. Toss well to ensure every piece of chicken is coated. For the best flavor infusion, let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, cover and refrigeratate for up to 4 hours.

Step 2: Skewer the Chicken

While the chicken is marinating and soaking up all that wonderful teriyaki goodness, it’s time to prepare our skewers. If you are using wooden skewers, it’s crucial to soak them in water for at least 30 minutes (or ideally, an hour) before you plan to grill. This prevents them from burning and becoming a charred mess on the grill. Once soaked, thread the marinated chicken cubes onto the skewers, leaving a small space between each piece to allow for even cooking. Don’t overcrowd the skewers; this will steam the chicken rather than grill it. Aim for about 4-5 pieces of chicken per skewer, depending on the size of your skewer. This amount usually fits comfortably and allows for good heat circulation.

Step 3: Grilling the Skewers

Now for the fun part – grilling! Preheat your grill to medium-high heat. If you’re using a charcoal grill, you want a nice, hot, but not scorching, heat. For a gas grill, set it to medium-high. If you’re using a grill pan on the stovetop, heat it over medium-high heat with a little bit of oil. Lightly oil your grill grates or grill pan to prevent the chicken from sticking. Carefully place the chicken skewers onto the hot grill.

Step 4: Cooking and Basting

Cook the skewers for about 8-10 minutes, turning them every 2-3 minutes. This consistent turning is essential for achieving those beautiful grill marks and ensuring the chicken cooks evenly on all sides. During the cooking process, especially during the last 5 minutes of cooking, generously brush the skewers with the reserved teriyaki sauce. This basting step is what creates that wonderfully sticky, caramelized glaze that we all love. You’ll see the glaze start to bubble and thicken on the chicken. Keep turning and basting until the chicken is cooked through and has a beautiful, golden-brown color with slightly charred edges. The internal temperature of the chicken should reach 165°F (74°C). Be careful not to overcook, as this can make the chicken tough.

Step 5: Resting and Serving

Once your teriyaki chicken skewers are perfectly cooked, remove them from the grill and let them rest for a few minutes before serving. This resting period allows the juices to redistribute throughout the chicken, making it extra tender and moist. While the skewers are resting, you can prepare your garnishes. Sprinkle the skewers generously with toasted sesame seeds and freshly chopped green onions. The sesame seeds add a delightful crunch and nutty flavor, while the green onions provide a fresh, slightly sharp counterpoint to the sweetness of the glaze. These teriyaki chicken skewers are fantastic served on their own, with a side of steamed rice, or even alongside a fresh salad. Enjoy your delicious homemade teriyaki chicken skewers!

Conclusion:

I hope you’re feeling inspired to whip up these delicious Teriyaki Chicken Skewers! They truly are a fantastic choice for a weeknight dinner or a weekend barbecue because of their incredible flavor, ease of preparation, and versatility. The sweet and savory teriyaki glaze perfectly complements the tender chicken, and grilling them creates a wonderful smoky char that’s simply irresistible. These skewers are sure to be a crowd-pleaser for both kids and adults alike.

For serving, I love pairing these teriyaki chicken skewers with fluffy steamed rice, a crisp Asian-inspired slaw, or even some grilled vegetables like bell peppers and onions. They also make a fantastic appetizer for gatherings. Don’t be afraid to get creative with variations! You can easily substitute chicken thighs for breast, or even add shrimp or tofu to the skewers. Marinating for a longer period can deepen the flavor even further. Give these Teriyaki Chicken Skewers a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Q: Can I make these Teriyaki Chicken Skewers ahead of time?

A: Absolutely! You can marinate the chicken for up to 24 hours in advance. You can also assemble the skewers and refrigerate them before grilling. Just be sure to bring them to room temperature for about 15-20 minutes before cooking for even heat distribution.

Q: What if I don’t have a grill? Can I still make these?

A: Yes! You can easily cook these teriyaki chicken skewers in a hot oven broiler, under a grill pan on the stovetop, or even bake them in the oven at around 400°F (200°C), turning them halfway through. The stovetop or broiler methods will give you a nice char similar to grilling.

Teriyaki Chicken Skewers

Tender chicken marinated and grilled with a sweet and savory teriyaki glaze.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
8 servings

Ingredients

• 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
• 2 cloves garlic (minced)
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger (minced)
• 1 tbsp honey
• 1/2 tsp sesame oil
• 8 skewers
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a medium bowl, combine soy sauce, brown sugar, garlic, ginger, honey, rice vinegar, and sesame oil. Whisk until well combined.
2. Step 2
   Add the cubed chicken to the marinade and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   While the chicken marinates, soak the wooden skewers in water for at least 30 minutes to prevent burning.
4. Step 4
   Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece.
5. Step 5
   Preheat your grill to medium-high heat. Grill skewers for 8-10 minutes, flipping occasionally, until the chicken is cooked through and slightly charred.
6. Step 6
   In a small saucepan, combine cornstarch and water. Cook over medium heat, stirring constantly, until thickened. This will be your extra glaze.
7. Step 7
   Brush the skewers with the thickened glaze during the last few minutes of grilling. Serve immediately, garnished with sesame seeds and chopped green onion.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.