I love how these Teriyaki Chicken Skewers deliver tender, juicy chicken bathed in a sweet and savory glaze. They’re quick to prepare and versatile, perfect for grilling, baking, or broiling.

Why You’ll Love This Recipe

I adore this recipe because it balances flavors beautifully—the homemade teriyaki sauce gives the chicken a glossy, flavorful coating. I can cook them outdoors on the grill or indoors in the oven or broiler. They come together fast and are always a hit, whether it's a family dinner, meal prep session, or party appetizer.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Wooden or metal skewers (soak wooden skewers in water for 20–30 minutes)
Soy sauce (low-sodium preferred)
Honey or brown sugar
Rice vinegar (or apple cider vinegar)
Sesame oil (optional, for richer flavor)
Garlic, minced
Ginger, minced or grated
Cornstarch mixed with water (slurry to thicken sauce)
Optional garnishes: sesame seeds, sliced green onions

Directions

Prepare the sauce: In a small saucepan, I whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil (if using), garlic, and ginger. I reserve about ¼ cup for basting.
I bring the sauce to a simmer, stir in the cornstarch slurry, and cook for 1–2 minutes until thickened. Then I remove it from heat and let it cool.
Marinate the chicken: I coat the chicken pieces with the remaining sauce in a bowl or resealable bag. I refrigerate it for at least 30 minutes or up to 4 hours.
Thread the chicken onto skewers, leaving a little space between pieces for even cooking.
Cook the skewers:
- Grill: I preheat to medium-high heat and cook for 8–10 minutes, turning and basting until the chicken reaches 165°F (74°C).
- Bake: I preheat the oven to 400°F (200°C), bake for 15–20 minutes, turning and basting halfway through, then broil for 2–3 minutes to add a charred finish.
- Broil: I broil on high for 4–5 minutes per side, basting as needed.
Serve: I drizzle any remaining sauce over the skewers and garnish with sesame seeds and green onions.

Servings and timing

Makes about 4 servings (8 skewers)
Prep time: ~15–20 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 10–20 minutes depending on method
Total time: around 1 hour if marinated for 30 minutes

Variations

Add veggies: I like to alternate bell peppers, onions, or pineapple chunks on the skewers.
Spicy twist: Sometimes I stir in sriracha or red pepper flakes into the sauce.
Gluten-free version: I use tamari or coconut aminos instead of soy sauce.
Sesame-rich glaze: I add toasted sesame oil for a deeper flavor.
Vegetarian option: I swap the chicken for firm tofu and adjust the cooking time slightly.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I warm them on a baking sheet in a preheated oven or use the microwave until heated through.
Freeze before cooking: I freeze the marinated, uncooked skewers for up to 2 months and thaw before cooking.

FAQs

1. Can I use bottled teriyaki sauce?

I’ve used bottled sauce in a pinch, but I find homemade sauce tastes fresher and more balanced.

2. How do I prevent chicken from sticking to the grill?

I brush the grill grates with oil or use non-stick grill mats; that helps a lot.

3. Can I skip the marinating step?

Marinating really enhances the flavor, but if I'm pressed for time, I just baste generously while cooking.

4. Which chicken cut is best?

I prefer thighs—they’re juicier—but breasts work great if I want a leaner option.

5. Can I prep these ahead of time?

Yes! I often marinate and skewer them in advance, then cook just before serving.

Conclusion

I enjoy how easy and versatile these Teriyaki Chicken Skewers are—they’re flavorful, fast, and great anytime. Whether I’m cooking on the grill, in the oven, or under the broiler, they turn out delicious. These skewers make every meal feel special, whether it’s a casual weeknight dinner or a fun gathering.

Teriyaki Chicken Skewers

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 4 servings (about 8 skewers)
Category: Main Course
Method: Grilling, Baking, or Broiling
Cuisine: Asian
Diet: Low Fat

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Description

Tender, juicy Teriyaki Chicken Skewers featuring a sweet-and-savory homemade glaze. Quick to prepare and perfect for grilling, baking, or broiling.

Instructions

In a small saucepan, whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil (if using), garlic, and ginger. Reserve about ¼ cup for basting.
Bring the sauce to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and let cool.
In a bowl or resealable bag, coat the chicken pieces with the remaining sauce. Refrigerate for at least 30 minutes or up to 4 hours.
Thread the marinated chicken pieces onto skewers, leaving space between pieces for even cooking.
Grill: Preheat grill to medium-high heat. Cook for 8–10 minutes, turning and basting with reserved sauce until chicken reaches 165°F (74°C).
Bake: Preheat oven to 400°F (200°C). Bake for 15–20 minutes, turning and basting halfway through; broil for an additional 2–3 minutes to char.
Broil: Broil on high for 4–5 minutes per side, basting as needed.
Serve skewers with a drizzle of remaining sauce and garnish with sesame seeds and sliced green onions.