Teriyaki Chicken Skewers Grill

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.

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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

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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.