Teriyaki Chicken Skewers Grill

Category: Dinner Ideas That Actually Work

Chunks of chicken are soaked in a bold, homemade teriyaki marinade blending soy sauce, brown sugar, ginger, and garlic, then threaded onto skewers for grilling. As they char to juicy perfection on medium heat, the skewers are brushed with extra thickened teriyaki sauce. Finished with a sprinkling of sesame seeds and scallions, these skewers shine with dazzling flavors and a succulent glaze. Ideal for pairing with steamed rice and served hot, this dish balances sweet, savory, and umami notes in every bite.

Clare Recipes
Created By Lily Chen
Updated on Sat, 07 Jun 2025 22:19:24 GMT
A plate of teriyaki chicken skewers. Save
A plate of teriyaki chicken skewers. | lilicooks.com

These teriyaki chicken skewers are all about juicy marinated chicken grilled until perfectly caramelized then glazed in a sweet and savory homemade teriyaki sauce. They make for a crowd-pleasing dinner over steamed rice with a sprinkle of sesame seeds and fresh green onions. I first made these for a backyard birthday party when I needed something simple but special and now my friends always ask for them.

I started making these on busy weeknights when I wanted takeout flavor without the wait and it quickly became a regular family favorite that we all look forward to.

Ingredients

  • Chicken thighs or breasts: Cubed for juicy tender skewers. Thighs hold up better to grilling but breast works well if you prefer
  • Soy sauce: For that key salty umami flavor. Choose a low sodium version to keep it balanced
  • Brown sugar: Brings a deep molasses sweetness. Use fresh for easy blending into the sauce
  • Garlic: Minced for a punch of savory depth. Freshly minced makes a big difference here
  • Rice vinegar: Adds a touch of tang. Seek out unseasoned for the purest flavor
  • Fresh ginger: Minced, lifts the marinade with bright heat. Always grab firm plump ginger roots
  • Honey: Balances out the savoriness. Look for a mild honey that blends smoothly
  • Sesame oil: A little goes a long way for nutty fragrance. Toasted sesame oil gives the best aroma
  • Cornstarch: Creates the glossy thick sauce. Make sure yours is lump free and fresh
  • Water: Helps the sauce simmer together. Stick with filtered if possible for clean taste
  • Sesame seeds and fresh green onion: For garnish; both add a pop of color and crunch. Use freshly sliced onion for best results
  • Wood or metal skewers: Wood needs to be soaked first to avoid burning on the grill

Step-by-Step Instructions

Make the Sauce:
Combine the cornstarch and water in a small bowl and stir until smooth so there are no lumps. Pour soy sauce brown sugar garlic rice vinegar ginger honey and sesame oil into a saucepan with the cornstarch mixture. Heat over medium while stirring frequently. Wait for the sauce to bubble and thicken until it is shiny and coats the back of a spoon. Remove from heat and let the sauce cool fully to avoid cooking the chicken in the next step.
Marinate the Chicken:
Transfer the cooled sauce into two equal portions. Place the cubed chicken into a large zip top bag. Pour half of the sauce over the chicken. Seal the bag and gently turn it to evenly coat every piece. Lay the bag flat in the fridge and let the chicken marinate for at least thirty minutes but longer is even better for richer flavor.
Skewer the Chicken:
Once the marinating time is up thread the chicken pieces onto your skewers. Leave a little space between each cube for even cooking. If using wooden skewers make sure they have soaked in water so they do not burn.
Grill the Skewers:
Preheat your grill to medium heat and brush a little oil on the grates to prevent sticking. Lay the skewers across the grill grates and cook for three to four minutes per side. Keep turning until all sides are deeply golden and a probe thermometer reads one hundred sixty five degrees in the thickest piece. This usually takes twenty to thirty minutes.
Glaze and Finish:
During the last few minutes of grilling brush the remaining sauce all over the skewers giving each turn a new coat. The glaze will bubble up and stick to the chicken for extra shine and flavor. Remove the hot skewers to a platter and sprinkle with green onion and sesame seeds right before serving.
Teriyaki chicken skewers on rice. Save
Teriyaki chicken skewers on rice. | lilicooks.com

Chicken thighs are my favorite ingredient because they stay juicy on the grill and pick up every bit of the sauce My favorite memory is grilling these during a summer thunderstorm family crowded under the porch waiting for the first platter

Storage tips

Keep leftover skewers in an airtight container in the fridge for up to three days They reheat beautifully on a skillet or in the microwave Remove from the skewers before storing for quicker reheating The sauce can be made ahead and chilled for up to a week

Ingredient substitutions

You can swap chicken thighs for chicken breast for a leaner option Tofu or shrimp also take well to this marinade If you do not have rice vinegar a splash of apple cider vinegar works in a pinch Use maple syrup if you are out of honey

Serving suggestions

Spoon extra warm teriyaki sauce over the skewers on rice or alongside stir fried vegetables I love serving these with a bowl of cucumber salad or a simple cabbage slaw for a fresh crisp side The skewers are also great in lettuce wraps instead of rice

Teriyaki chicken skewers on a plate. Save
Teriyaki chicken skewers on a plate. | lilicooks.com

Cultural context

Teriyaki is a beloved Japanese grilling technique where meat is brushed with a sweet soy based sauce until glossy and caramelized While these skewers are inspired by the American takeout favorite they capture the same sweet salty magic right from your backyard grill

Recipe FAQs

→ What cut of chicken works best for these skewers?

Boneless, skinless chicken thighs are ideal for juicy and tender skewers, but chicken breasts can also be used if preferred.

→ How long should the chicken marinate for maximum flavor?

Marinate the chicken for at least 30 minutes, but chilling in the sauce longer—up to 2 hours—intensifies the taste.

→ Can wooden skewers be used on the grill?

Yes, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

→ What is the secret to thickening teriyaki sauce?

Cornstarch slurry added to simmering sauce ensures a glossy, clingy texture ideal for basting and serving.

→ How can I serve teriyaki chicken skewers?

Serve hot over steamed rice, garnished with sesame seeds and chopped green onions for added flavor and color.

Teriyaki Chicken Skewers Grill

Tender chicken skewers marinated in savory-sweet teriyaki glaze, grilled and topped with sesame seeds and scallions.

Preparation Time
60 min
Cooking Time
30 min
Overall Time
90 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Asian

Output: 4 Serves (8 skewers)

Dietary Options: Dairy-Free

Ingredients

→ Chicken

01 2 lbs chicken thighs or breasts, cut into 1-inch cubes

→ Teriyaki Sauce/Marinade

02 2 tablespoons cornstarch
03 1 cup water
04 ⅓ cup brown sugar
05 ⅓ cup low-sodium soy sauce
06 2 cloves garlic, minced
07 1 tablespoon rice vinegar
08 ½ tablespoon fresh ginger, minced
09 1 tablespoon honey
10 ½ teaspoon sesame oil

→ Skewers and Optional Toppings

11 8 skewers
12 Sesame seeds (optional)
13 Chopped green onion (optional)

Steps

Step 01

Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining sauce ingredients along with the cornstarch mixture. Stirring frequently, bring to a simmer. Cook until the sauce lightly thickens and turns dark brown. Remove from heat and let cool completely. Cool in the fridge to speed up the process.

Step 02

Once the sauce has cooled, place the cubed chicken in a large ziplock bag. Add half of the sauce to the bag and gently shake to coat. Marinate in the refrigerator for at least 30 minutes. Reserve the remaining sauce for later.

Step 03

Thread marinated chicken onto the skewers, leaving a small gap between pieces for even cooking.

Step 04

Preheat the grill to medium heat and lightly oil the grill grates. Place skewers on the grill and cook, turning every 3-4 minutes, until chicken is fully cooked (internal temperature: 165°F), about 20-30 minutes. During the last few turns, baste with the reserved teriyaki sauce.

Step 05

Remove skewers from the grill and garnish with chopped green onion and sesame seeds, if desired. Serve immediately.

Tips

  1. Ensure the internal temperature of the chicken reaches 165°F for safe consumption.

Required Tools

  • Grill
  • Medium saucepan
  • Large ziplock bag
  • Skewers

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Soy
  • Sesame

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 390
  • Fats: 10 g
  • Carbohydrates: 28 g
  • Proteins: 46 g