Easy Teriyaki Chicken Skewers – Delicious Grill Recipe

Teriyaki Chicken Skewers are a guaranteed crowd-pleaser, and for good reason! There’s something undeniably delightful about tender, marinated chicken grilled to perfection and coated in that irresistible sweet and savory teriyaki glaze. Whether you’re firing up the grill for a backyard BBQ, planning a fun weeknight dinner, or looking for a fuss-free appetizer, these teriyaki chicken skewers always hit the spot. What makes them so special? It’s the perfect balance of flavors – the umami from the soy sauce, the sweetness from the sugar and non-alcoholic mirin, and the subtle tang that makes you crave another bite. They’re also incredibly versatile; you can serve them with rice, in lettuce wraps, or simply enjoy them as a delicious finger food. Get ready to impress your friends and family with these easy and incredibly flavorful teriyaki chicken skewers!

Teriyaki Chicken Skewers

Teriyaki chicken skewers are a classic for a reason. They’re incredibly flavorful, relatively easy to make, and always a crowd-pleaser. Whether you’re firing up the grill for a backyard barbecue or opting for an indoor pan-sear, these skewers deliver that irresistible sweet and savory teriyaki punch. The beauty of homemade teriyaki is that you can control the ingredients and adjust the flavors to your liking, ensuring a perfect balance every time. Today, we’re going to walk through creating these delicious skewers from scratch, guaranteeing a juicy, tender, and thoroughly satisfying meal. We’ll be using boneless, skinless chicken thighs for maximum flavor and moisture, but chicken breasts work wonderfully too if you prefer a leaner option.

Ingredients:

Marinating and Preparing the Chicken

The first step to amazing teriyaki chicken skewers is proper preparation. We want to ensure our chicken is bite-sized and ready to soak up all that delicious teriyaki goodness. Cut your chicken thighs or breasts into uniform 1-inch cubes. This ensures even cooking. If you’re using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes before you plan to thread the chicken. This prevents them from burning on the grill or in the oven. Once your chicken is cubed, you can begin extract to thread it onto the prepared skewers. Don’t overcrowd the skewers; leave a little space between each piece of chicken to allow for better heat circulation and more even cooking. Aim for about 3-4 pieces of chicken per skewer, depending on their size.

Crafting the Teriyaki Sauce

This is where the magic happens! We’ll be making our teriyaki sauce from scratch, which is far superior to any bottled version. In a medium saucepan, whisk together the cornstarch and water until the cornstarch is fully dissolved and there are no lumps. This slurry will help thicken our sauce beautifully. Add the brown sugar, soy sauce, minced garlic, rice vinegar, minced gin extractger, honey, and sesame oil to the saucepan. Stir everything together until well combined.

Cooking the Teriyaki Sauce

Now, let’s bring that delicious sauce to life. Place the saucepan over medium heat. Continuously stir the mixture as it heats up. You’ll notice it start to thicken as it simmers. Bring the sauce to a gentle simmer and let it cook for about 5-7 minutes, stirring frequently, until it has reached a syrupy consistency. You’re looking for a glaze that will coat the back of a spoon nicely. Be careful not to let it boil too vigorously, as this can cause the sugar to burn. Once the sauce has thickened, remove it from the heat and set it aside. This sauce will be used to coat our chicken skewers.

Cooking the Chicken Skewers

There are a few fantastic ways to cook your teriyaki chicken skewers, each yielding delicious results.

Grilling:

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the prepared chicken skewers on the hot grill. Grill for about 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks. During the last few minutes of grilling, brush the skewers generously with your prepared teriyaki sauce. Allow the sauce to caramelize slightly on the chicken, creating a beautiful glaze. Be sure to turn the skewers frequently to ensure even cooking and coating.

Pan-Searing (Indoor Option):

If grilling isn’t an option, you can achieve similar results on the stovetop. Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of neutral oil, like vegetable or canola oil. Carefully place the chicken skewers in the hot pan, being careful not to overcrowd it. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. In the last few minutes of cooking, brush the skewers liberally with the teriyaki sauce and let it bubble and thicken slightly on the chicken.

Baking (Oven Option):

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the chicken skewers on the prepared baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through. During the last 5 minutes of baking, brush the skewers generously with the teriyaki sauce and return them to the oven to allow the sauce to caramelize.

Finishing Touches and Serving

Once your teriyaki chicken skewers are cooked and glazed to perfection, it’s time for the final flourish. Remove them from the heat and let them rest for a minute or two. Transfer the skewers to a serving platter. For an extra burst of flavor and visual appeal, sprinkle the skewers generously with toasted sesame seeds and freshly chopped green onions. These additions not only enhance the taste but also add a delightful crunch and fresh, vibrant color. Serve your teriyaki chicken skewers immediately. They are fantastic on their own as an appetizer or can be served with steamed rice, a fresh salad, or your favorite stir-fried vegetables for a complete and satisfying meal. Enjoy the fruits of your delicious labor!

Conclusion:

There you have it – a simple yet incredibly flavorful recipe for Teriyaki Chicken Skewers that’s sure to become a weeknight favorite! This dish is fantastic because it balances the sweet and savory notes of the classic teriyaki glaze perfectly with tender, juicy chicken. The grilling process adds a delightful smoky char, making each bite a burst of deliciousness. I love how versatile these skewers are, making them ideal for a casual barbecue, a fun family dinner, or even as an impressive appetizer for guests.

Don’t be afraid to get creative with your serving suggestions! They are absolutely wonderful served over fluffy white or brown rice, alongside a crisp Asian-inspired slaw, or even tucked into warm tortillas for a teriyaki chicken taco night. For variations, consider adding chunks of pineapple or bell peppers to the skewers for an extra pop of color and sweetness. You could also experiment with adding a pinch of chili flakes to the marinade for a touch of heat. I highly encourage you to give these Teriyaki Chicken Skewers a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I make the teriyaki sauce from scratch?

Absolutely! While store-bought teriyaki sauce is convenient, making it from scratch allows you to control the sweetness and saltiness. A simple homemade teriyaki sauce typically includes soy sauce, non-alcoholic mirin (sweet rice vinegar), non-alcoholic sake (Japanese rice vinegar), sugar, and grated fresh gin extractger. Whisk it all together and simmer until slightly thickened.

What’s the best way to prevent chicken from sticking to the grill?

To prevent your Teriyaki Chicken Skewers from sticking, ensure your grill grates are clean and well-oiled before you start cooking. You can oil them by dipping a wadded-up paper towel in high-heat oil (like vegetable or canola oil) and rubbing it over the hot grates using tongs. Also, avoid overcrowding the grill, which can lead to uneven cooking and sticking.

Teriyaki Chicken Skewers

Delicious and easy teriyaki chicken skewers, perfect for grilling or baking.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (or breasts) (cut into 1″ cubes)
• 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
• 2 tbsp cornstarch
• 1 cup water
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, combine brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil. Whisk together to create the teriyaki marinade.
2. Step 2
   Add the cubed chicken to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
3. Step 3
   While the chicken marinates, prepare the cornstarch slurry by whisking together cornstarch and water in a small bowl until smooth.
4. Step 4
   Thread the marinated chicken cubes onto the pre-soaked skewers.
5. Step 5
   Grill or bake the skewers until the chicken is cooked through and lightly browned. If grilling, brush with remaining marinade occasionally. If baking, place on a baking sheet and bake at 400°F (200°C) for about 15 minutes, flipping halfway through.
6. Step 6
   In the last few minutes of cooking, if grilling or baking, brush the skewers with the cornstarch slurry to help thicken the sauce. Continue cooking until the sauce has thickened and coats the chicken.
7. Step 7
   Remove from heat and garnish with sesame seeds and chopped green onions before serving.

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.