Teriyaki Chicken Skewers

Imagine the tantalizing aroma of sweet and savory Teriyaki Chicken Skewers sizzling on the grill, their glossy glaze caramelizing to perfection. These mouthwatering skewers combine tender chicken pieces with a rich, umami-packed marinade that transforms ordinary chicken into an irresistible meal. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, these Teriyaki Chicken Skewers deliver maximum flavor with minimal effort. You’ll learn how to create perfectly balanced teriyaki marinade, achieve ideal chicken tenderness, and master grilling techniques for restaurant-quality results every time.

Why You’ll Love This Recipe

These Teriyaki Chicken Skewers are guaranteed to become a family favorite for several compelling reasons. First, the contrast between the charred exterior and the juicy, tender interior creates an irresistible textural experience that keeps you coming back for more. The homemade teriyaki sauce offers a perfect balance of sweet and savory flavors that commercial versions simply can’t match.

What makes these chicken teriyaki kabobs truly special is their versatility. They can be prepared ahead of time, making them perfect for both casual weeknight dinners and impressive entertainment options. The marinade works its magic quickly, infusing the chicken with flavor in as little as 30 minutes (though longer is better).

The cooking process is remarkably straightforward, requiring minimal monitoring once they hit the grill. Plus, these skewers pair beautifully with practically any side dish—from simple steamed rice to elaborate salads—making meal planning effortless. The combination of simplicity, flavor intensity, and crowd-pleasing appeal makes these Teriyaki Chicken Skewers a recipe you’ll return to again and again.

Ingredients

For the Teriyaki Chicken Skewers:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/2 cup (120ml) soy sauce (low-sodium preferred)
• 1/4 cup (60ml) mirin (Japanese sweet rice wine)
• 1/4 cup (50g) brown sugar, packed
• 2 tablespoons (30ml) rice vinegar
• 2 tablespoons (30ml) honey
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch (mixed with 2 tablespoons water to create a slurry)
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced for garnish
• 10-12 wooden or metal skewers (if using wooden, soak in water for 30 minutes)

The chicken thighs are preferred over breast meat as they remain juicier and more flavorful when grilled. Authentic Japanese mirin adds depth and a subtle sweetness that balances the salty soy sauce perfectly. Fresh ginger and garlic provide aromatic complexity that brings the teriyaki marinade to life.

Pro Tips

Perfect Marination Technique: While 30 minutes will infuse some flavor, marinating your chicken for 4-8 hours creates optimal results. However, avoid marinating beyond 24 hours as the acids in the marinade can break down the meat too much, resulting in mushy texture. For convenience, prepare the marinade the night before and combine with the chicken in the morning for dinner that evening.

Achieving Even Cooking: Cut your chicken pieces to a consistent size (approximately 1.5 inches) to ensure even cooking throughout. Thread the chicken onto skewers with small gaps between each piece – this allows heat to circulate properly, cooking the meat evenly on all sides. Avoid overcrowding the skewers, as this can lead to steaming rather than proper caramelization.

Mastering the Glaze: The secret to that signature teriyaki shine lies in the final glazing process. Reserve about 1/3 of your teriyaki sauce before adding raw chicken to the marinade. During the last 2-3 minutes of grilling, brush this reserved sauce onto the skewers several times, allowing each layer to caramelize slightly before adding more. This builds that beautiful lacquered finish that’s the hallmark of perfect Teriyaki Chicken Skewers. For added food safety, you can also bring the reserved marinade to a boil for 2 minutes before using as a final glaze.

Instructions

Step 1: Prepare the Teriyaki Marinade
In a medium saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves. Whisk your cornstarch slurry, then slowly pour it into the simmering sauce while whisking constantly. Continue cooking for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and allow to cool completely before using.

Step 2: Marinate the Chicken
While your marinade cools, trim any excess fat from your chicken thighs and cut them into 1.5-inch cubes. Place the chicken pieces in a large ziplock bag or shallow dish. Remember to reserve about 1/3 cup of your teriyaki sauce for basting later. Pour the remaining cooled marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally 4-8 hours for maximum flavor penetration.

Step 3: Prepare for Grilling
If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat (about 375-400°F or 190-205°C). Remove the marinated chicken from the refrigerator about 15 minutes before cooking to take the chill off. Thread 4-5 chicken pieces onto each skewer, leaving small spaces between each piece to ensure even cooking.

Step 4: Grill the Skewers
Oil your grill grates to prevent sticking. Place the Teriyaki Chicken Skewers on the preheated grill and cook for 3-4 minutes per side, or about 12-15 minutes total. You’ll want to turn them every few minutes to ensure even browning on all sides. During the final 2-3 minutes of cooking, brush the reserved teriyaki sauce generously onto the skewers, turning and applying more sauce several times to build up that beautiful glaze.

Step 5: Rest and Serve
Once the chicken reaches an internal temperature of 165°F (74°C), transfer the Teriyaki Chicken Skewers to a clean plate and let them rest for 3-5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Sprinkle with sesame seeds and sliced green onions before serving for a picture-perfect presentation that adds subtle flavor and textural contrast.

Variations

Teriyaki Chicken and Vegetable Skewers: Create a complete meal on a stick by alternating chicken pieces with colorful vegetables. Bell peppers, zucchini, red onion, and pineapple chunks all work beautifully with the teriyaki flavors. These additions not only enhance the nutritional profile but also create a visually stunning presentation. The vegetables absorb some of the teriyaki flavor while adding their own sweetness when caramelized on the grill.

Spicy Teriyaki Chicken Skewers: For heat lovers, transform the traditional Teriyaki Chicken Skewers with a spicy kick. Add 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to your teriyaki marinade. Alternatively, incorporate 1 tablespoon of gochujang (Korean chili paste) for a deeper, more complex heat that complements the sweet teriyaki flavors beautifully.

Pork Teriyaki Skewers: Substitute pork tenderloin, cut into 1.5-inch cubes, for the chicken. Pork tenderloin works wonderfully with teriyaki flavors and offers a slightly different texture experience. The cooking time remains similar, but ensure the pork reaches an internal temperature of 145°F (63°C) before removing from the grill.

Storage and Serving

Teriyaki Chicken Skewers can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, remove the chicken from the skewers and warm gently in a covered skillet with a splash of water, or microwave at 50% power to avoid drying out the meat. While freezing is possible for up to 2 months, the texture may change slightly upon thawing.

For a traditional presentation, serve these skewers over a bed of steamed white rice with a side of steamed or stir-fried vegetables like broccoli or bok choy. The rice soaks up any extra teriyaki sauce deliciously. For a more casual approach, serve the skewers alongside a crisp Asian slaw dressed with rice vinegar and sesame oil.

For an impressive dinner party presentation, create a teriyaki chicken rice bowl. Place a mound of rice in the center of each bowl, arrange the skewers on top (or remove the meat from skewers), and garnish with avocado slices, shredded carrots, edamame, and a sprinkle of furikake (Japanese seasoning).

FAQs

Can I make these skewers in the oven instead of grilling?
Absolutely! Preheat your oven to 425°F (220°C) and place the skewers on a lined baking sheet. Bake for 20-25 minutes, turning halfway through and brushing with reserved sauce during the last 5 minutes.

What’s the difference between teriyaki sauce and marinade?
Teriyaki sauce is typically thicker and used as a condiment or glaze, while teriyaki marinade is thinner and designed to penetrate meat. Our recipe creates a sauce that works as both—just thicken with cornstarch for the perfect consistency.

Can I use chicken breasts instead of thighs?
Yes, though chicken breasts tend to dry out more easily on the grill. If using breasts, reduce the cooking time slightly and watch carefully to avoid overcooking.

How do I know when the chicken is done?
The most reliable method is using an instant-read thermometer, which should register 165°F (74°C). Visually, the chicken should be opaque all the way through with no pink remaining.

Can I make the teriyaki sauce ahead of time?
Definitely! The sauce can be prepared up to a week in advance and stored in an airtight container in the refrigerator, making meal prep much faster.

Conclusion

These Teriyaki Chicken Skewers are comfort food at its finest — juicy, flavor-packed morsels with that perfect balance of sweet and savory that satisfies on the deepest level. They’re the kind of dish that brings everyone to the table eagerly, creating moments of shared enjoyment whether it’s a casual Tuesday dinner or a special weekend gathering. The beauty of these skewers lies in their accessibility; they’re simple enough for cooking novices yet deliver results that even culinary enthusiasts will appreciate. Master this recipe, and you’ll always have a reliable crowd-pleaser in your repertoire that combines the beloved flavors of Japanese cuisine with the universal appeal of perfectly grilled chicken.

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