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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers That Will Wow Your Taste Buds

Delicious Teriyaki Chicken Skewers infused with homemade glaze—perfect for easy weeknight dinners or weekend barbecues.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs are juicier.
For the Teriyaki Sauce
  • 1 tablespoon cornstarch Acts as a thickener.
  • 1/2 cup water Can use low-sodium chicken broth for enhanced flavor.
  • 1/2 cup brown sugar Consider coconut sugar for a healthier option.
  • 1/2 cup soy sauce Use low-sodium to control saltiness.
  • 2 cloves fresh garlic, minced Can substitute with garlic powder (1/4 tsp per clove).
  • 1 tablespoon rice vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon fresh ginger, minced Use ground ginger (half the amount) if unavailable.
  • 2 tablespoons honey Agave syrup works as a substitute.
  • 1 tablespoon sesame oil Any neutral oil can be a substitute.
For Skewering
  • 8-10 pieces skewers Soak wooden skewers in water.
  • green onions Optional garnish.
  • sesame seeds Optional garnish.

Equipment

  • Grill
  • Mixing bowl
  • Saucepan
  • Ziplock bag
  • Skewers

Method
 

Step-by-Step Instructions
  1. Prepare the Teriyaki Sauce: In a small bowl, combine cornstarch with water, stirring until smooth. In a saucepan over medium heat, mix the remaining sauce ingredients with the cornstarch mixture. Bring to a gentle simmer, stirring continuously for about 3–5 minutes until the sauce thickens to a shiny glaze. Remove from heat and let it cool for later use on your Teriyaki Chicken Skewers.
  2. Marinate the Chicken: Cut your boneless, skinless chicken thighs or breasts into 1-inch cubes. Place the chicken pieces into a ziplock bag, then pour half of the cooled teriyaki sauce over them. Seal the bag, removing excess air, and refrigerate for at least 30 minutes. For deeper flavors, let it marinate overnight.
  3. Skewering the Chicken: While the chicken marinates, soak wooden skewers in water for about 30 minutes to prevent burning on the grill. Once the chicken is ready, thread the marinated pieces onto the soaked skewers, ensuring they’re evenly spaced.
  4. Grill the Skewers: Preheat your grill to medium heat, about 350°F. Place the chicken skewers on the grill, cooking for 20–30 minutes. Turn them every 3-4 minutes, and during the last few minutes of grilling, baste with the remaining teriyaki sauce.
  5. Serve the Skewers: Once cooked through, remove the skewers from the grill. Serve hot, garnished with chopped green onions and sprinkle sesame seeds.

Nutrition

Serving: 1skewerCalories: 220kcalCarbohydrates: 18gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 700mgPotassium: 320mgFiber: 1gSugar: 10gVitamin A: 20IUCalcium: 20mgIron: 1mg

Notes

For best results, marinate your chicken overnight. Soak wooden skewers for at least 30 minutes before grilling to prevent burning.

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