Best Teriyaki Chicken Skewers Recipe

Best Teriyaki Chicken Skewers Recipe | Juicy, Sweet & Savory

I still remember the first time I grilled these teriyaki chicken skewers recipe—I could hardly wait to taste that glossy glaze on juicy chicken. When I took the first bite, the sweet-savory flavor hit me just right, and I knew I had to make them again. 

Over time I’ve tweaked the marinade a bit, learned little tricks, and now I’m excited to share my perfected version with you. Whether you’re cooking for a weeknight dinner or a barbecue gathering, this recipe is simple, crowd-pleasing, and endlessly customizable.

You can also enjoy similar flavors like Lasagna Stuffed Chicken Recipe if you love juicy, cheesy chicken meals.

Ingredients Section

Here’s what I use to make my teriyaki chicken skewers—each ingredient plays a role in flavor, texture, or gloss:

• 2 lb boneless, skinless chicken thighs, cut into 1″ cubes: Thighs stay juicier and soak up the marinade well. You can use breasts, but they may dry more easily.
• 2 tablespoons cornstarch: This thickens the sauce slightly so it adheres to the chicken instead of just running off.
• 1 cup water: Used to dissolve the cornstarch and help build the teriyaki base.
• ⅓ cup brown sugar: Provides depth and caramel notes. Use light or dark brown—dark gives richer flavor.
• ⅓ cup low-sodium soy sauce: I prefer low-sodium so the saltiness doesn’t overpower everything else.
• 2 cloves garlic, minced: Fresh garlic tastes sharper and brighter than jarred garlic.
• 1 tablespoon rice vinegar: That tang balances the sweetness. If you don’t have it, white wine vinegar is an okay substitute.
• ½ tablespoon fresh ginger, minced: Grated fresh ginger gives a sharp bite—if you use ground, cut the amount in half.
• 1 tablespoon honey: Adds extra sweetness and helps with the glossy finish.
• ½ teaspoon sesame oil: Gives that nutty aroma—only a little is needed because it’s potent.
• 8 skewers: If wooden, soak them in water ahead of time so they don’t burn on the grill.

Note: Serves about 4 people (roughly 8 skewers)

Optional toppings (for garnish):

• Sesame seeds
• Chopped green onion

Variations

If you want to adapt or customize, here are some ideas:

• Dairy-free / allergy-safe: This recipe is naturally dairy-free, so no changes are needed.
• Sugar-free / lower sugar: Replace the brown sugar + honey with a sugar substitute like allulose or monk fruit blend, though the caramelization will be lighter.
• Extra flavor boosters: Add a splash of pineapple juice or a little mirin for extra complexity.
• Spicy twist: Stir in ½ teaspoon of chili garlic sauce or red pepper flakes to the marinade for a heat kick.
• Vegetarian version: Swap chicken with firm tofu or large mushroom cubes—just adjust cook time since they need less time than meat.

Cooking Time

Here’s how much time you’ll need:

• Prep Time: 1 hour
• Cooking Time: 30 minutes
• Total Time: 1 hour 30 minutes

Equipment You Need

• Small saucepan — to cook the teriyaki glaze
• Mixing spoon — for stirring sauce and coating chicken
• Measuring cups & spoons — to ensure accuracy
• Sharp knife & cutting board — for cubing the chicken
• Skewers (wooden or metal) — for threading chicken
• Grill or barbecue (or grill pan) — to cook the skewers

How to Make Best Teriyaki Chicken Skewers Recipe

Make the sauce

First, mix the cornstarch and water in a bowl so it dissolves fully. Then in a medium saucepan, combine this slurry with the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil.

Stir consistently and bring the mixture to a simmer over medium heat until it lightly thickens—just enough that it coats the back of your spoon. Once it’s glossy and slightly thick, remove from heat and cool completely (placing it in the fridge helps speed this).

Marinate the chicken

When the sauce is cool, place your cubed chicken into a large ziplock bag or bowl. Pour in half of the teriyaki sauce and toss or shake to coat every piece. Seal and refrigerate at least 30 minutes (or up to a few hours). Reserve the other half of the sauce for basting later.

Skewer and grill

After marinade time, thread the chicken cubes onto your soaked skewers (leaving a bit of space between pieces). Preheat your grill (or grill pan) to medium. Lightly oil the grates, then cook the skewers, turning every 3–4 minutes to get even char.

Aim for internal temperature ~165 °F (74 °C). In the last few rotations, brush the reserved sauce over the chicken to build that shiny glaze.

Finish and serve

Once cooked through and beautifully caramelized, remove the skewers from the grill. Let them rest a minute or two. Sprinkle it with sesame seeds and chopped green onion before serving. The flavors will deepen slightly while resting.

Additional Tips for Making This Recipe Better

Here are some of my personal tricks from repeated testing:

• I always marinate longer if I have time—2 to 4 hours gives deeper flavor penetration.
• I reserve some sauce (unthickened) to baste near the end, so the glaze stays fresh and doesn’t burn.
• I soak wooden skewers for at least 30 minutes to prevent them from scorching on the grill.
• I keep a spray bottle of water on hand—if flare-ups hit, a quick mist helps protect the chicken.
• I let the skewers rest for 2 minutes off the heat before serving so juices settle.

How to Serve Best Teriyaki Chicken Skewers Recipe

These skewers shine when paired thoughtfully. I like to serve them over steamed jasmine or sticky rice, alongside grilled vegetables like bell peppers, zucchini, or snap peas. For the presentation, I arrange the skewers on a long platter, drizzle a little extra sauce around, and scatter sesame seeds and sliced green onions on top.

A wedge of lime on the side adds brightness. Add a fresh cucumber salad or pickled slaw and you’ve got a delightfully balanced plate. For a refreshing side, you can also try Greek Cucumber Salad Recipe—its cool crunch complements the sweet-savory teriyaki glaze perfectly.

Nutritional Information

Here’s a rough nutrition estimate per serving (about 2 skewers):

• Calories: ~390 kcal
• Protein: ~46 g
• Carbohydrates: ~28 g
• Fat: ~10 g

Make Ahead and Storage

Storage

Once cooled, you can keep cooked skewers in an airtight container in the refrigerator for up to 3–4 days.

Freezing & restoring

You can freeze the cooked skewers (without extra sauce) for around 2–3 months. Freeze flat, then thaw in the refrigerator before reheating.

Reheating

Reheat gently—on a grill over low heat, or in a hot oven (around 325 °F / 160 °C) until warmed through. Add a bit of extra sauce or water if things look dry, and cover loosely with foil so they don’t overbrown.

Why You’ll Love This Recipe?

Here are some reasons I keep coming back to it—and why you might, too:

These are just a few reasons I believe this recipe will become a favorite in your kitchen:

• It’s simple to prepare with everyday pantry ingredients and doesn’t require exotic items.
• The flavor balance (sweet, salty, tangy) is highly versatile and crowd-pleasing.
• It’s flexible: you can tweak sweetness, heat, protein type, or sides to match dietary needs.
• The glossy glaze and caramelized edges make it visually appealing and satisfying.
• It scales well—excellent for weeknight dinners or larger gatherings without losing quality.
  

Ben Carraoli

Best Teriyaki Chicken Skewers Recipe

I still remember the first time I grilled these teriyaki chicken skewers—I could hardly wait to taste that glossy glaze on juicy chicken. When I took the first bite, the sweet-savory flavor hit me just right, and I knew I had to make them again.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 lb boneless skinless chicken thighs, cut into 1″ cubes: Thighs stay juicier and soak up the marinade well. You can use breasts, but they may dry more easily.
• 2 tablespoons cornstarch: This thickens the sauce slightly so it adheres to the chicken instead of just running off.
• 1 cup water: Used to dissolve the cornstarch and help build the teriyaki base.
• ⅓ cup brown sugar: Provides depth and caramel notes. Use light or dark brown—dark gives richer flavor.
• ⅓ cup low-sodium soy sauce: I prefer low-sodium so the saltiness doesn’t overpower everything else.
• 2 cloves garlic minced: Fresh garlic tastes sharper and brighter than jarred garlic.
• 1 tablespoon rice vinegar: That tang balances the sweetness. If you don’t have it white wine vinegar is an okay substitute.
• ½ tablespoon fresh ginger minced: Grated fresh ginger gives a sharp bite—if you use ground, cut the amount in half.
• 1 tablespoon honey: Adds extra sweetness and helps with the glossy finish.
• ½ teaspoon sesame oil: Gives that nutty aroma—only a little is needed because it’s potent.
• 8 skewers: If wooden soak them in water ahead of time so they don’t burn on the grill.

Method

 

1. First, mix the cornstarch and water in a bowl so it dissolves fully. Then in a medium saucepan, combine this slurry with the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Stir consistently and bring the mixture to a simmer over medium heat until it lightly thickens—just enough that it coats the back of your spoon. Once it’s glossy and slightly thick, remove from heat and cool completely (placing it in the fridge helps speed this).
2. When the sauce is cool, place your cubed chicken into a large ziplock bag or bowl. Pour in half of the teriyaki sauce and toss or shake to coat every piece. Seal and refrigerate at least 30 minutes (or up to a few hours). Reserve the other half of the sauce for basting later.
3. After marinade time, thread the chicken cubes onto your soaked skewers (leaving a bit of space between pieces). Preheat your grill (or grill pan) to medium. Lightly oil the grates, then cook the skewers, turning every 3–4 minutes to get even char. Aim for internal temperature ~165 °F (74 °C). In the last few rotations, brush the reserved sauce over the chicken to build that shiny glaze.
4. Once cooked through and beautifully caramelized, remove the skewers from the grill. Let them rest a minute or two. Sprinkle it with sesame seeds and chopped green onion before serving. The flavors will deepen slightly while resting.

Notes

• I always marinate longer if I have time—2 to 4 hours gives deeper flavor penetration.
• I reserve some sauce (unthickened) to baste near the end, so the glaze stays fresh and doesn’t burn.
• I soak wooden skewers for at least 30 minutes to prevent them from scorching on the grill.
• I keep a spray bottle of water on hand—if flare-ups hit, a quick mist helps protect the chicken.
• I let the skewers rest for 2 minutes off the heat before serving so juices settle.