Best Teriyaki Chicken Skewers Recipe

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.

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Prep Time 1

Cook Time 30

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

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).
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.
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.
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.