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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers
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These Teriyaki Chicken Skewers are juicy, flavorful, and perfect for grilling season or easy weeknight dinners. Tender chicken is marinated in a homemade teriyaki sauce, then grilled until caramelized and glossy. Finished with sesame seeds and green onions, they’re delicious served over steamed rice or alongside grilled vegetables.

Ingredients

Scale

Chicken

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

  • 8 skewers

Teriyaki Sauce / Marinade

  • 2 tablespoons cornstarch

  • 1 cup water

  • ⅓ cup brown sugar

  • ⅓ cup soy sauce (low sodium recommended)

  • 2 cloves garlic, minced

  • 1 tablespoon rice vinegar

  • ½ tablespoon fresh ginger, minced

  • 1 tablespoon honey

  • ½ teaspoon sesame oil

Optional Toppings

  • Sesame seeds

  • Chopped green onions

Instructions

  1. Make the Teriyaki Sauce:
    In a small bowl, whisk together the cornstarch and water. In a medium saucepan, add the cornstarch mixture along with brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil.
    Bring to a simmer over medium heat, stirring frequently, until the sauce thickens and turns glossy. Remove from heat and let cool completely (refrigerate to speed this up).

  2. Marinate the Chicken:
    Place the chicken cubes in a large zip-top bag. Pour half of the cooled sauce over the chicken and toss to coat evenly.
    Refrigerate for at least 30 minutes. Reserve the remaining sauce for basting.

  3. Prepare the Grill:
    Thread the marinated chicken onto skewers. Preheat the grill to medium heat and lightly oil the grates.

  4. Grill the Skewers:
    Grill the skewers, turning every 3–4 minutes, until the chicken is fully cooked (internal temperature of 165°F / 74°C), about 20–30 minutes.
    During the final turns, baste with the reserved teriyaki sauce.

  5. Serve:
    Remove from the grill and garnish with sesame seeds and chopped green onions if desired. Serve hot.

Notes

  • Use thighs for extra juiciness: Chicken thighs stay more tender on the grill, but breasts work well too.

  • Cool the sauce before marinating: This prevents the chicken from cooking prematurely.

  • Don’t skip basting: Brushing the sauce at the end adds shine and deep flavor without burning.

  • Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

  • Oven option: Bake skewers at 425°F (220°C) for 20–25 minutes, brushing with sauce near the end.

Find it online: https://tastyquickly.com/teriyaki-chicken-skewers/