Teriyaki Chicken Skewers

These saucy, tender chicken teriyaki skewers are on our grill almost every week. They’re ready in under 35 minutes, and summer is not complete without them.

Why you’ll love these teriyaki chicken skewers:

So, for those of you who have only recently followed me, I am a food photographer and recipe developer for other food bloggers. I have done so many grilled recipes this past season, and this recipe was one I just didn’t want to sell as it’s become a family recipe. The type you hold onto as you want your children’s children to make it one day.

What makes this recipe extra special? My kids request it several times a month. And if you have children, that says a lot in my books. And why should you make it?

• Kid-friendly – chicken with a delicious teriyaki flavor is a no-brainer when it comes to fussy children. And you get that vital protein to fill their tummies.
• Made in under an hour – Grilling is a family affair, and these are done in 35 minutes. The marinating gets done overnight while you sleep.
• The teriyaki sauce – Everyone loves a gooey, tasty sauce with tender melt-in-your-mouth grilled chicken.

And, you want to include these Grilled Potato Wedges to mop up that great sauce. You can also serve it with plain white rice, a nice salad like this Killer Potato Salad or this tasty Caprese Pasta Salad.

Recipe Ingredients

You’ll need the following ingredients to make these amazing chicken teriyaki skewers:

The complete ingredient list is in the recipe card below

• Teriyaki sauce – You can use store-bought sauce if you need to speed things up.
• Boneless, skinless chicken thighs – You can use chicken breasts instead.
• Brown sugar – Don’t use white sugar; the brown sugar caramelizes and forms a crispy glaze.
• Gluten-free – Swap the soy sauce for tamari or coconut aminos.
• Rice vinegar – I don’t recommend using a swap for this as it will affect the flavor.

How to make teriyaki chicken skewers. STEP BY STEP

Follow along for the easy 3-step process of marinating, making the sauce, and then grilling.

Marinade:

1. In a mixing bowl, whisk together all the marinade ingredients except the chicken.
2. Add the chicken pieces and toss to combine. Cover and refrigerate for at least 4 hours up to overnight. Remove from the fridge before making the sauce and have it at room temperature for 30 minutes before assembling.

Sauce:

1. In a small saucepan, whisk together the cornstarch and water until combined.
2. Set the pan over medium heat and add the rest of the sauce ingredients. Whisk frequently until the sauce comes to a boil.
3. Reduce the heat and whisk continuously until the sauce thickens. Remove from heat and set aside.

Grill:

1. Preheat the grill to medium heat. You are aiming for about 375 degrees F inside. Assemble the chicken pieces on skewers so the chicken is touching but not packed super tightly.
2. Oil the grill of your grates with canola or vegetable oil and place the chicken on. Cook, flipping about every 4 minutes, until the internal temperature reaches 150 degrees F.

1. You can baste the chicken with sauce and continue flipping and basting until the chicken reaches 165 degrees F inside. The total cook time will be about 16-18 minutes.
2. Remove from the grill and let the skewers rest for 5 minutes before garnishing with sesame seeds and green onions and serving. 

Make ahead instructions

You can make the marinade in advance, and marinate the chicken up to 24 hours in advance.

I also like to thread the chicken onto the skewers in advance, cover with plastic wrap, and store it in the fridge. You can also make the sauce in advance, but it is so quick that it’s not necessary.

Storage & Reheating

• Store – Store leftovers in an airtight container in the fridge for 3-4 days.
• Freeze – The chicken will freeze in a freezer bag for up to 2 months, but the texture won’t be as nice as it is when originally grilled. 
• Reheat – Heat in the microwave for 1-2 minutes. You can also put them in the oven for 10-15 minutes at 350 degrees F.

Additions & Substitutions

You can replace the powdered garlic and ginger with fresh ginger. Play around with the quantities, as fresh is generally stronger tasting.

Thread different veggies or fruit like pineapple, bell peppers, and onion, or mushrooms and zucchini. You can also add a bit of spice using chili flakes or fresh chili.

Frequently Asked Questions – Teriyaki Chicken Skewers

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Teriyaki Chicken Skewers

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• Author: Brianna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 skewers 1x

Ingredients

Scale 1x2x3x

Marinade:

• 1/3 cup low-sodium soy sauce
• 2 tablespoons light brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger powder
• ¼ teaspoon garlic powder
• 2 pounds chicken thighs, cut into bite-sized pieces

Sauce:

• 1 cup water
• 4 teaspoons cornstarch
• 1/3 cup low sodium soy sauce
• ½ cup brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon garlic powder 
• ½ teaspoon ground ginger powder
• Optional garnish- Sesame seeds and sliced green onions

Other:

• Skewers for assembly 

Cook Mode Prevent your screen from going dark

Instructions

Marinade:

1. In a mixing bowl whisk together all the marinade ingredients except the chicken. Add the chicken pieces and toss to combine. Cover and refrigerate at least 4 hours up to overnight. Remove from the fridge before making the sauce and have at room temperature for 30 minutes before assembling.

Sauce:

1. In a small saucepan, whisk together the cornstarch and water until combined. Set the pan over medium heat and add the rest of the sauce ingredients. Whisk frequently until the sauce comes to a boil. Reduce the heat and whisk continuously until the sauce thickens. Remove from heat and set aside.

Grill:

1. Preheat the grill to medium heat. You are aiming for about 375 degrees F inside.
2. Assemble the chicken pieces on skewers so the chicken is touching but not packed on super tightly.
3. Oil the grill of your grates with canola or vegetable oil and place the chicken on. Cook, flipping about every 4 minutes, until the internal temperature reaches 150 degrees F. You can baste the chicken with sauce and continue flipping and basting until the chicken reaches 165 degrees F inside. The total cook time will be about 16-18 minutes.
4. Remove from the grill and let the skewers rest for 5 minutes before garnishing with sesame seeds and green onions and serving.

Notes

• If you use wooden bamboo skewers, soak them in water for at least 30 minutes before grilling to make sure they don’t burn as much.
• Do not put meat straight from the fridge on the grill or the outside will burn before the inside cooks. The meat will also be less tender.
• Cut your chicken into uniform 1–1½ inch cubes so everything cooks at exactly the same rate.
• Let the cooked skewers rest for 3–5 minutes off the grill. This redistributes juices and keeps the chicken juicy.