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Grilled Teriyaki Chicken Skewers served with fresh vegetables
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Teriyaki Chicken Skewers

Juicy, savory, and irresistibly glazed, Teriyaki Chicken Skewers are the perfect answer for anyone craving a quick and delicious homemade meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main
Cuisine: Japanese
Keyword: Easy
Servings: 4 servings

Equipment

  • Grill
  • Saucepan
  • Mixing Bowl
  • Skewers

Ingredients

Main Ingredients

  • 2 lbs Chicken thighs or breasts, cut into 1-inch cubes
  • 2 tablespoons Cornstarch
  • 1 cup Water
  • 1/3 cup Brown sugar
  • 1/3 cup Low sodium soy sauce
  • 2 cloves Garlic, minced
  • 1 tablespoon Rice vinegar
  • 1/2 tablespoon Fresh ginger, minced
  • 1 tablespoon Honey
  • 1/2 teaspoon Sesame oil
  • 8 pieces Skewers (wooden or metal)

Garnishes

  • Sesame seeds, for garnish
  • Chopped green onion, for garnish

Instructions

  • If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  • In a saucepan, combine water, brown sugar, soy sauce, minced garlic, rice vinegar, ginger, honey, and sesame oil. Stir well and bring to a boil over medium heat.
  • In a separate bowl, mix cornstarch with a few tablespoons of water to create a slurry. Add this to the saucepan and whisk until the sauce thickens, about 2–3 minutes. Remove from heat and let cool slightly.
  • Place chicken cubes in a large bowl and pour about half the teriyaki sauce over the chicken. Toss to coat evenly, and let marinate for at least 20 minutes (or up to a few hours for deeper flavor).
  • Preheat grill or broiler to medium-high heat.
  • Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking.
  • Grill or broil skewers for 4–5 minutes per side, brushing with extra teriyaki sauce as they cook. Cook until the chicken is golden and cooked through.
  • Transfer skewers to a plate, drizzle with remaining sauce, and finish with sesame seeds and chopped green onion.
  • Serve hot and enjoy!

Notes

Keep leftovers fresh by storing them in an airtight container in the refrigerator for up to 3 days. To freeze, arrange cooked (cooled) skewers on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer bag—good for up to 2 months.