These skewers feature chicken soaked in a flavorful homemade teriyaki glaze made with brown sugar and soy sauce. The same sauce works as a glaze while grilling for caramelized edges. A mix of honey and ginger creates balanced flavors, and crunchy sesame seeds with spring onions top it off. Perfect for sunny-day barbecues!
Juicy marinated chicken with a shiny, caramelized coating that forms while grilling - that's what makes these Teriyaki Chicken Skewers so amazing. The homemade sauce hits all the right notes: sweet, savory, and that wonderful umami depth. They've become our family's favorite for both casual backyard cookouts and quick weeknight meals.
I made these for friends last weekend and nobody thought the sauce wasn't from a bottle. What's the trick? You've got to simmer the sauce until it's just right and give the chicken plenty of time to soak up all those amazing flavors.
Key Ingredients and Shopping Advice
Chicken: Go for thighs for juicier results
Soy Sauce: Pick low sodium for better flavor control
Brown Sugar: Use dark for richer taste
Ginger: Always grab fresh for best punch
Garlic: Mince it yourself, skip the powder
Rice Vinegar: Brings the perfect zing
Sesame Oil: Just a small amount does wonders
Honey: Helps create that beautiful shine
Step-by-Step Guide
Getting Ready
1. Sort everything first - cut chicken into same-sized chunks, chop up garlic and ginger, and measure out all sauce stuff. Drop your skewers in water right away. Being organized makes everything smoother when timing counts.
Making Your Sauce
2. Mix your cornstarch with water first, then throw it in with all the sauce ingredients in your pot. Warm it up slowly, keep stirring until it gets thick enough to stick to your spoon. It should turn a nice deep brown. Let it cool completely before you use it.
Soaking The Chicken
3. Put your chicken pieces and half the cooled sauce in a bag, push out all the air you can. Squish it around so all the chicken gets coated. Stick it in the fridge for at least 30 minutes, but longer is even better. Save the rest of your sauce for brushing later.
Building Your Skewers
4. Slide the marinated chicken onto your wet skewers, leaving tiny gaps between pieces for even cooking. Don't cram them together - your chicken needs space to cook properly and get that nice glaze all over.
Grilling To Perfection
5. Get your grill hot and oil those grates. Cook over medium heat, turning now and then so all sides cook evenly. Brush on the saved sauce during the last few minutes to get that gorgeous glossy finish.
You can make your sauce up to a week early and keep it in the fridge in a sealed container. The chicken can sit in the marinade for up to 24 hours. After cooking, your skewers will stay good in the fridge for 3-4 days. When reheating, use the grill or broiler to bring back that awesome glaze.
Mix It Up With These Ideas
I've tried so many ways to switch these up over time. You can add chunks of bell pepper, onion, or pineapple between the chicken pieces. Try adding a splash of mirin for more authentic flavor. Sometimes I mix in some chili flakes or sriracha when I want a kick of heat.
Tricks From A Pro Kitchen
Keep your grill at the same heat throughout
Use both tongs and a spatula when flipping
Cook your sauce down until it's nice and thick
Cover cooked skewers loosely with foil while resting
Always make more sauce than you think you need
Sprinkle with toasted sesame seeds and sliced green onions
These Teriyaki Chicken Skewers show how basic ingredients can turn into something truly special with a little care. They're perfect for everything from summer parties to family dinners, with that perfect sweet-savory balance that everyone goes crazy for.
Frequently Asked Questions
→ Can I prep the glaze early?
Definitely, it keeps well for up to 3 days in the fridge.
→ Will chicken breast work here?
Sure, but thighs are juicier. Just cut the breast meat evenly.
→ How long should the marinade sit?
Anything from 30 minutes up to 8 hours is fine!
→ Could I cook this without a grill?
Yes, use your broiler and turn every 3-4 minutes until done.
→ Why does the sauce need cooling?
Hot sauce can cause uneven cooking by partially heating the chicken.
Teriyaki Chicken Skewers
Skewered chicken grilled with rich teriyaki glaze, sprinkled with sesame seeds and green onions for a fresh finish.
012 lbs of chicken breasts or thighs, diced into 1-inch pieces
→ Teriyaki Sauce
021/3 cup of low-salt soy sauce
031 tablespoon of rice vinegar
041/3 cup of packed brown sugar
051/2 teaspoon of sesame oil
061 tablespoon of honey
071 cup of water
082 garlic cloves, finely chopped
091/2 tablespoon of grated fresh ginger
102 tablespoons of cornstarch
→ For Assembly
11Green onion slices for garnish
12Sesame seeds for topping
138 wooden or metal skewers
Instructions
Step 01
Stir water into the cornstarch until smooth. Toss this mix into a saucepan with the remaining sauce ingredients. Heat it up until it thickens, then let it completely cool.
Step 02
Set aside some cooled sauce. Pour the rest into a zip bag with the chicken. Leave it to soak up the flavors for at least 30 minutes.
Step 03
Get the grill hot and ready over medium heat. Slide the marinated chicken pieces onto skewers.
Step 04
Turn skewers every 3-4 minutes while cooking them for 20-30 minutes. Brush on the reserved sauce in the last few turns.
Step 05
Sprinkle sesame seeds and green onions on top, then dig in while it’s hot.
Notes
Let the sauce cool first before using it to marinate.
Either chicken breasts or thighs work great.
You can prep the sauce in advance.
Tools You'll Need
Outdoor grill
Wood or metal skewers
Medium saucepan
Big resealable plastic bag
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Includes soy.
Has sesame in it.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
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