Teriyaki chicken skewers are a delicious and easy dish that combines tender, juicy chicken with a sweet and savory teriyaki glaze. Perfect for grilling, baking, or broiling, these skewers are great for a quick weeknight dinner, meal prep, or as a crowd-pleasing appetizer at parties.
Why You’ll Love This Recipe
- Bursting with flavor: The homemade teriyaki sauce adds a perfect balance of sweetness and umami.
- Versatile cooking methods: Grill, bake, or broil based on your preference or weather.
- Easy to make: Simple steps and accessible ingredients for a hassle-free meal.
- Great for gatherings: Perfect for parties, BBQs, or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Wooden or metal skewers (soak wooden skewers in water for 20 minutes to prevent burning)
For the Teriyaki Sauce/Marinade:
- Soy sauce (low-sodium recommended)
- Brown sugar
- Honey
- Rice vinegar (or apple cider vinegar)
- Garlic, minced
- Ginger, minced or grated
- Cornstarch (for thickening)
- Water
Optional Garnishes:
- Sesame seeds
- Chopped green onions
Directions
Prepare the Teriyaki Sauce:
- Mix the sauce ingredients:
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Whisk to combine.
- Cook and thicken:
- Heat over medium heat until the mixture begins to simmer. In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the sauce and cook for 1–2 minutes until thickened. Remove from heat and let cool.
Marinate the Chicken:
- Marinate the chicken:
- In a bowl or resealable bag, combine the chicken pieces with half of the teriyaki sauce. Marinate in the refrigerator for at least 30 minutes or up to 2 hours. Reserve the other half of the sauce for basting and serving.
Assemble and Cook the Skewers:
- Prepare the skewers:
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
- Cook the skewers:
- Grill: Preheat the grill to medium heat. Cook the skewers for 5–7 minutes per side, basting with the reserved teriyaki sauce during the last few minutes.
- Oven: Preheat the oven to 425°F (220°C). Place the skewers on a baking sheet lined with foil or parchment paper and bake for 15–20 minutes, turning halfway through and basting with sauce.
- Broil: Place the skewers on a broiler-safe pan and broil on high for 4–5 minutes per side, basting as needed.
Serve:
- Garnish:
- Drizzle the cooked skewers with any remaining teriyaki sauce and sprinkle with sesame seeds and green onions.
- Enjoy:
- Serve warm with rice, noodles, or a fresh salad.
Servings and Timing
- Yield: 4 servings (approximately 8 skewers)
- Preparation time: 15 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 15 minutes
- Total time: 1 hour (including marinating)
Variations
- Vegetable skewers: Alternate chicken pieces with bell peppers, onions, and pineapple chunks.
- Spicy teriyaki: Add sriracha or red pepper flakes to the sauce for a kick.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Sesame teriyaki: Stir toasted sesame oil into the sauce for added depth.
- Tofu skewers: Substitute chicken with firm tofu for a vegetarian option.
Storage/Reheating
- Storage: Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave until warmed through.
- Freezing: Freeze uncooked, marinated chicken for up to 2 months. Thaw in the refrigerator before assembling the skewers and cooking.
FAQs
1. Can I use bottled teriyaki sauce?
Yes, but homemade teriyaki sauce adds a fresher, more balanced flavor.
2. How do I prevent the chicken from sticking to the grill?
Brush the grill grates with oil or use non-stick grill mats.
3. Can I skip the marinating?
Marinating enhances flavor, but if short on time, brush the chicken generously with sauce while cooking.
4. What’s the best type of chicken to use?
Chicken thighs are juicier, but chicken breasts work well for a leaner option.
5. Can I make these ahead of time?
Yes, marinate the chicken and assemble the skewers in advance, then cook just before serving.
6. How do I keep the skewers moist?
Baste the chicken with sauce while cooking to retain moisture and add flavor.
7. Can I bake these without skewers?
Yes, bake the marinated chicken pieces on a sheet pan for a simplified version.
8. Can I use metal skewers?
Yes, metal skewers don’t need soaking and are reusable.
9. What sides go well with teriyaki chicken skewers?
Serve with steamed rice, stir-fried vegetables, or an Asian-inspired slaw.
10. Can I freeze leftover skewers?
Cooked skewers can be frozen, but fresh is best for optimal texture.
Conclusion
Teriyaki chicken skewers are a flavorful and versatile dish that’s easy to prepare and perfect for any occasion. The homemade teriyaki sauce adds a delicious glaze to tender, juicy chicken, making this a surefire hit at your dinner table or next BBQ. Pair with your favorite sides and enjoy a meal full of bold, savory-sweet flavors!
Print
Teriyaki Chicken Skewers
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Asian-Inspired
Description
These Teriyaki Chicken Skewers are tender, juicy, and bursting with sweet and savory flavors. Marinated in a homemade teriyaki sauce, they’re perfect for grilling or cooking indoors. Serve them with rice, noodles, or a fresh salad for a delicious meal.
Ingredients
- For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 12–15 bamboo or metal skewers (if using bamboo, soak in water for 30 minutes before using)
- For the Teriyaki Marinade and Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/3 cup honey (or brown sugar)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- For Garnish (Optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve ¼ cup of the marinade for basting or as a dipping sauce.
- Marinate the Chicken:
- Place the chicken pieces in a large resealable bag or bowl. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Cook the Sauce:
- To make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, or until thickened. Set aside for basting or serving.
- Assemble the Skewers:
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Cook the Skewers:
- Grill Method: Preheat a grill or grill pan to medium-high heat. Cook the skewers for 8–10 minutes, turning occasionally and basting with the teriyaki sauce, until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Oven Method: Preheat the oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil and bake for 15–20 minutes, turning and basting halfway through. Broil for 2–3 minutes for a slightly charred finish.
- Serve:
- Garnish the skewers with sesame seeds and sliced green onions. Serve with rice, noodles, or vegetables, and the remaining teriyaki sauce for dipping.
Notes
- Add vegetables like bell peppers, pineapple chunks, or onions to the skewers for a colorful variation.
- If short on time, use store-bought teriyaki sauce for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.