Teriyaki Chicken Skewers
Why these teriyaki skewers belong on your weeknight menu
These grilled teriyaki chicken skewers deliver sticky-sweet, savory glaze with tender, charred edges — a crowd-pleasing mix of texture and aroma that works for backyard dinners or quick family meals. A practical tip: chilling the sauce until it’s fully cool helps the cornstarch-set glaze cling to the chicken during marinating instead of sliding off while grilling. If you enjoy simple, saucy chicken recipes, you might also like this air fryer buffalo chicken for another fast weeknight option.
What makes this recipe so useful
This dish is fast to prep, flexible about chicken cuts, and infuses big flavor with pantry staples — brown sugar, soy, garlic, ginger and a touch of sesame. It doubles as party finger food or a plated entree when served with rice or a salad, and you can scale it up without losing the charred grill flavor.
Notes I really appreciate about this build
Quick highlights to remember
- Balanced sweet-salty glaze that caramelizes beautifully on direct heat
- Uses cornstarch slurry so the sauce thickens and glosses the chicken
- Marinate only 30 minutes for a fast turnaround, longer for deeper flavor
- Bastes at the end so the exterior gets sticky without burning
- Works with thighs for juiciness or breasts for leaner results
A concise overview of the cooking flow
Start by making and cooling the teriyaki sauce, marinate the cubed chicken in half of it, skewer the pieces, grill to 165°F while basting with reserved sauce near the finish, and finish with sesame seeds and sliced green onions for contrast.
Prep strategies to save time and reduce stress
Plan to cube the chicken and mince aromatics ahead of time, and make the sauce first so it has time to chill while you prep. If you’re short on time, use pre-cut chicken or thread chicken onto skewers the night before and keep covered in the fridge. For an alternative cooking method that saves grill time, see this baked chicken ricotta recipe to adapt oven techniques.
Precise shopping list
2 lbs. chicken thighs (or breasts) (cut into 1" cubes), 2 tbsp cornstarch, 1 cup water, 1/3 cup brown sugar, 1/3 cup soy sauce (*low sodium recommended ), 2 cloves garlic (minced ), 1 tbsp rice vinegar, 1/2 tbsp fresh ginger (minced ), 1 tbsp honey, 1/2 tsp sesame oil, 8 skewers, sesame seed, chopped green onion
Smart swaps and ingredient quality notes
- Chicken: thighs are juicier and more forgiving; breasts are leaner and cook faster.
- Soy sauce: low-sodium keeps the glaze from overpowering; tamari is a gluten-free swap.
- Sweeteners: honey and brown sugar create different textures — honey gives shine, brown sugar gives caramel depth.
- Aromatics: fresh ginger is best, but 1/4 tsp ground ginger can substitute in a pinch.
- Cornstarch slurry: ensures a glossy, clingy sauce; arrowroot works as an alternative.
Step-by-step cooking directions rewritten clearly
Make the sauce first: whisk the 2 tbsp cornstarch into 1 cup water until smooth. In a medium saucepan combine the cornstarch mixture with 1/3 cup brown sugar, 1/3 cup soy sauce, 2 minced garlic cloves, 1 tbsp rice vinegar, 1/2 tbsp minced fresh ginger, 1 tbsp honey and 1/2 tsp sesame oil. Stir frequently and bring the mixture to a gentle simmer over medium heat. Cook, stirring, until the sauce lightly thickens and turns a deep brown — this usually takes a few minutes. Remove the pan from heat and let the sauce cool completely (placing it in the fridge speeds this up). Once the sauce is fully cooled, put the cubed chicken in a large zip-top bag and pour half of the sauce over the meat; seal and gently shake to coat. Refrigerate and marinate for at least 30 minutes. Reserve the remaining half of the sauce for basting. When the chicken has finished marinating, thread pieces onto the 8 skewers and preheat the grill to medium. Lightly oil the grill grates and place the skewers over the heat. Turn every 3–4 minutes so each side gets char and cooks through; total grill time will be about 20–30 minutes depending on chicken size and grill, and the internal temperature should reach 165°F. During the last several turns, brush the reserved teriyaki sauce onto the chicken to build glossy layers. Remove skewers from the grill and sprinkle with chopped green onion and sesame seeds before serving.
Visual cues and timing to watch for while cooking
- Sauce: removes from heat when it coats the back of a spoon and is glossy, not watery.
- Marinade time: 30 minutes minimum; 2–4 hours for deeper flavor.
- Grill: look for even charring and firm but juicy meat; 3–4 minutes per side is a guideline.
- Doneness: verify with a thermometer — 165°F in the thickest pieces.
How to serve these skewers and when they shine
These skewers are perfect for backyard barbecues, weeknight dinners, packed lunches, or as part of a party platter alongside rice, greens, or pickled vegetables. Serve warm so the glaze stays tacky and aromatic.
Serving idea bullet points
- Over steamed jasmine rice with quick cucumber pickles
- With a simple green salad and lime wedges for brightness
- As part of a bowl with roasted vegetables and a drizzle of extra sauce
- Chopped and tossed into cold noodle salad for meal prep
Storing leftovers and reheating safely
Cooked skewers keep well chilled and reheat without much effort; cool quickly and refrigerate within two hours of cooking.
Storage reminders in brief
- Refrigerate in an airtight container for up to 3–4 days.
- Freeze skewers (no sauce glaze applied) for up to 2 months; thaw overnight before reheating.
- Reheat gently in a 350°F oven or on a medium grill to avoid drying out.
Tools and little shortcuts that help
Use sturdy metal or soaked wooden skewers for easy grilling, and a silicone brush for basting. A small saucepan and a thermometer are the only precise tools you really need.
Extra technique tips to save time
- Soak wooden skewers 30 minutes to prevent burning.
- Cut chicken into similar-sized 1" cubes for even cooking.
- Turn and baste during the final 8–10 minutes to prevent burned sugar.
- Use a grill basket if you prefer not to skewer.
Ways to vary the flavors or adapt for diets
Swap brown sugar for maple syrup for a different sweetness, use tamari for gluten-free, or make a sticky vegan version by using firm tofu and a plant-based mirin/soy mix.
Easy swaps to try
- Substitute chicken breasts for thighs for leaner skewers.
- Replace honey with maple syrup for vegan-ish sweetness (use vegan sugar to be strict).
- Add a splash of sriracha for heat.
- Use pineapple chunks between chicken pieces for a sweet-tart grill kiss.
Nutrition snapshot per serving
Serving size: 2 skewers (recipe makes 8 skewers; serves 4)
Approximate per serving: Calories 430, Protein 48 g, Fat 14 g, Carbohydrates 25 g
Nutrition adjustment notes
- Using chicken breasts will lower fat and calories slightly and raise protein density.
- Reducing brown sugar or honey cuts carbs and calories; swapping to a zero-calorie sweetener will further reduce carbs.
- Adding vegetables or rice will change calories and macros per plated serving.
Frequently asked questions and quick answers
Q: Can I make the sauce ahead of time?
A: Yes — make and chill the sauce up to 3 days ahead; give it a quick stir before using.
Q: What if I don’t have a grill?
A: You can broil the skewers, cook them in a hot cast-iron skillet, or bake at 425°F until cooked through, finishing under the broiler for char.
Q: How do I prevent the glaze from burning on the grill?
A: Baste only during the final few turns and keep the heat at medium to avoid charring the sugars prematurely.
Q: Can I reuse leftover marinade as a sauce?
A: Only if it was fully boiled after contact with raw chicken; otherwise reserve a portion before marinating (as this recipe instructs) or boil used marinade thoroughly.
Final nudge to try these teriyaki skewers
Give these skewers a shot this week — they’re forgiving, flavorful, and scale easily whether you’re feeding a family or entertaining friends. If you want another crunchy, saucy chicken idea after trying these, check out this bacon brown sugar chicken tenders for a different sticky-sweet twist.
Grilled Teriyaki Chicken Skewers
Ingredients
Method
- Whisk the cornstarch into the water until smooth in a medium saucepan.
- Combine the cornstarch mixture with brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil.
- Stir frequently and bring to a gentle simmer over medium heat.
- Cook until the sauce lightly thickens and turns a deep brown color.
- Remove from heat and let the sauce cool completely.
- In a large zip-top bag, put the cubed chicken and pour half of the cooled sauce over it.
- Seal the bag and gently shake to coat the chicken.
- Refrigerate and marinate for at least 30 minutes.
- Reserve the remaining sauce for basting.
- Preheat the grill to medium. Thread the marinated chicken pieces onto the skewers.
- Lightly oil the grill grates and place the skewers over the heat.
- Turn every 3–4 minutes, grilling until the internal temperature reaches 165°F (about 20–30 minutes).
- During the last few turns, brush the skewers with the reserved teriyaki sauce.
- Remove from the grill, then sprinkle with chopped green onion and sesame seeds before serving.
