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Best Ever Teriyaki Chicken Skewers are all about the mouthwatering balance of sweet, savory, and tangy flavors from the homemade teriyaki marinade. The soy sauce, honey, and ginger combine for a rich glaze that caramelizes beautifully on the grill. With juicy chicken cubes threaded onto skewers, this dish is perfect for quick and flavorful meals.
Table of Contents
- Why Make Teriyaki Chicken Skewers
- Everything You Need for Best Ever Teriyaki Chicken Skewers
- How To Make Best Ever Teriyaki Chicken Skewers Step by Step
- The Origins of Teriyaki Flavor
- What to Pair With This Dish
- Frequently Asked Questions
- Expert Tips for Perfect Skewers
Why Make Teriyaki Chicken Skewers
- Quick and easy to prepare, these skewers are perfect for busy weeknights when time is short but flavor needs to shine.
- The homemade teriyaki marinade lets you control ingredient quality, making it healthier than store-bought options.
- Grilling ensures the chicken stays juicy while creating a deliciously charred glaze for irresistible bites.
- These skewers are versatile for pairing with sides like steamed rice or vibrant grilled vegetables.
Everything You Need for Best Ever Teriyaki Chicken Skewers
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
- Wooden or metal skewers
Soy sauce and honey form the backbone of the marinade, providing a deep umami flavor combined with sweetness that complements perfectly grilled chicken.
How To Make Best Ever Teriyaki Chicken Skewers Step by Step
- In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
- Reserve 1/3 cup of the marinade in a separate container for basting during cooking.
- Add the chicken thigh cubes to the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning while grilling.
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates to avoid sticking.
- Prepare the reserved marinade for basting by combining it with cornstarch and water in a small saucepan. Cook over medium heat, whisking constantly, until it thickens into a glaze (about 2-3 minutes). Set aside.
- Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- Grill the chicken skewers for 4-5 minutes per side, turning frequently, until thoroughly cooked and slightly charred. Brush with the prepared teriyaki glaze during the final minute for maximum flavor.
- Remove the skewers from the grill and garnish with sesame seeds and thinly sliced green onions if using.
- Serve the teriyaki chicken skewers hot alongside steamed rice or grilled vegetables for a complete meal.
Outdoor GrillWeber Spirit II E-310 Gas Grill
A premium gas grill for perfect outdoor grilling — delivers even heat and charred flavor.
Essential CookwareLodge Cast Iron Grill Pan 10.5-inch
Ideal for achieving grill marks and caramelization indoors — perfect for skewers.
The Origins of Teriyaki Flavor
Teriyaki originated in Japan as a cooking technique where food is glazed with a soy-based sauce during grilling or broiling. The word “teriyaki” itself comes from “teri” (shine) and “yaki” (grill), highlighting the glossy appearance of the dish.
The practice has since evolved globally, incorporating ingredients like honey and brown sugar to enhance its sweetness, making it a favorite in diverse cuisines.
Looking for something similar? Try our creamy garlic chicken.
For more ideas, check out our bang bang chicken skewers.
You might also enjoy our teriyaki sheet pan pineapple chicken.
What to Pair With This Dish
- Steamed jasmine rice: Its neutral flavor perfectly complements the bold teriyaki glaze.
- Grilled zucchini and bell peppers: Add vibrant color and smoky notes to the plate.
- Cucumber salad with sesame dressing: A refreshing, tangy side for balancing the rich marinade.
- Garlic noodles: A perfect carb-rich companion that ties together the Asian-inspired flavors.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Yes, but thighs tend to remain juicier on the grill.
- How long can I marinate the chicken? For best flavor, marinate for 30 minutes to 2 hours. Avoid overnight marination for this recipe as the acidity may overly tenderize the meat.
- Do I need a grill to make this dish? A grill pan can be used instead, offering similar char and caramelization without outdoor grilling.
Expert Tips for Perfect Skewers
- Cut chicken uniformly into 1-inch cubes for even grilling and consistent doneness across all pieces.
- Soak wooden skewers in water to prevent them from burning during cooking.
- Brush with marinade glaze in the final minute of grilling for an irresistible glossy finish.
- Let the chicken rest for a couple of minutes before serving to ensure juices redistribute evenly.
Best Ever Teriyaki Chicken Skewers
Delicious and flavorful teriyaki chicken skewers, perfect for grilling and serving with rice or vegetables.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch cubes
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame seeds optional, for garnish
- 2 green onions thinly sliced, optional, for garnish
- wooden or metal skewers
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
- Reserve 1/3 cup of the marinade in a separate container for basting later.
- Add the chicken thigh cubes to the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during cooking.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- While the grill heats, prepare the reserved marinade for basting. In a small saucepan, combine the reserved marinade with the cornstarch and water. Cook over medium heat, whisking constantly, until it thickens into a glaze (about 2-3 minutes). Remove from heat and set aside.
- Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
- Grill the chicken skewers for 4-5 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred. Brush the skewers with the prepared teriyaki glaze during the last minute of cooking for extra flavor.
- Remove the skewers from the grill and garnish with sesame seeds and sliced green onions, if desired.
- Serve the teriyaki chicken skewers hot with steamed rice or grilled vegetables for a complete meal.
Notes
For best results, marinate the chicken for at least 2 hours. You can substitute chicken breasts for thighs if preferred.
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