March 28, 2023
Review RecipeTeriyaki Chicken Skewers
These grilled teriyaki chicken skewers are smothered in a sticky sweet and savory sauce that adds plenty of flavor to the already tender chicken.
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These teriyaki chicken skewers are packing some serious flavor, thanks to the flavorful homemade teriyaki sauce that coats the tender chicken. Covered in a sweet and savory marinade, and grilled to perfection, watch these kabobs disappear in front of your eyes; they’re that good!
Teriyaki Chicken Skewers Ingredients
You’ll need:
- ⅓ cup plus 2 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar, packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
- 10 bamboo skewers or metal skewers
- 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion (optional garnish)
- 2 teaspoons toasted sesame seeds (optional garnish)
SUBSTITUTIONS AND ADDITIONS
RICE VINEGAR: You can substitute mirin for the rice wine vinegar in these chicken teriyaki skewers.
GINGER: You can substitute 1 teaspoon of powdered ginger for the grated fresh ginger in this great recipe.
CHICKEN: You can substitute boneless skinless chicken breasts for chicken thighs. Remember that chicken breast cooks quicker than chicken thighs, so don’t forget to adjust your cooking times for your chicken teriyaki on skewers.
How to Make This Teriyaki Chicken Skewers Recipe
OUR RECIPE DEVELOPER SAYS
If using wooden skewers, make sure to soak them in water before grilling them, so they don’t burn.
STEP ONE: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk marinade ingredients to combine.
STEP TWO: Add the cold water and cornstarch to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for about 4 to 5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
PRO TIP:
To speed up the cooling process, you can put the sauce in the fridge.
STEP THREE: Just before you are ready to make the skewers, heat your grill.
PRO TIP:
I used a charcoal grill, and it took about 15 minutes to get the coal bed to the right temperature.
STEP FOUR: Divide the chicken pieces between 10 skewers. Slide the pieces of chicken onto the skewers.
STEP FIVE: Sprinkle the skewers with salt and pepper.
STEP SIX: Divide out ⅓ cup of the teriyaki sauce to brush on after the chicken is cooked.
STEP SEVEN: Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
STEP EIGHT: Cook the chicken teriyaki kabobs for 5 to 7 minutes per side until the chicken reaches an internal temperature of 165°F. Be sure to keep an eye on the chicken and turn it before it becomes too crisp (unless you enjoy a crispier texture).
STEP NINE: Once the chicken is cooked, brush the rest of the teriyaki sauce over the chicken.
STEP TEN: Sprinkle with the sliced green onions and sesame seeds. Serve immediately.
How To Serve
Our teriyaki chicken kabobs make an easy meal whenever you need to get dinner on the table fast. Our simple sauteed vegetables, creamy mashed potatoes, and rice make delicious side dishes to accompany this meal.
Add our beef kabobs and pineapple chicken kabobs to your grill for a variety of flavorful and protein-packed entrees.
MORE CHICKEN RECIPES
Storage
IN THE FRIDGE: Remove the chicken from the skewers and store it in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze the cooled cooked chicken for up to 3 months in a ziplock bag. Allow the chicken to thaw overnight before reheating and serving.
Our grilled teriyaki chicken skewers are easy to make and have the perfect balance of sweet and savory. With a delicious teriyaki flavor from the thick sauce, these will grill up in a snap for a quick dinner.
FREQUENTLY ASKED QUESTIONS
Can I cook chicken kabobs in the oven?
This easy recipe will also work in the oven. Put all the kabobs on a parchment-lined baking sheet and bake in the oven at 425°F for about 20 to 30 minutes or until the internal temperature of the chicken reaches 165°F. Note that the cooking time will vary slightly depending on the size of the chicken pieces.
Can I add vegetables to the teriyaki chicken grilled skewers along with the chicken?
This grilled chicken kabob recipe would be delicious with fresh vegetables such as bell peppers, red onion, and mushrooms either added to the same skewer or cooked alongside on their own skewers.
Why do I have to soak the wooden skewers?
Wooden skewers need to be soaked so that they don’t catch fire while you are cooking them on the grill. If they do, your food might fall off and end up at the bottom of the barbecue.
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Teriyaki Chicken Skewers
These grilled teriyaki chicken skewers are smothered in a sticky sweet and savory sauce that adds plenty of flavor to the already tender chicken.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Ingredients
- ⅓ cup low-sodium soy sauce
- 2 tablespoon low-sodium soy sauce
- 3 tablespoons light brown sugar, packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
- 10 bamboo skewers
- 2 pounds boneless skinless chicken thighs, cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion, optional garnish
- 2 teaspoons toasted sesame seeds, optional garnish
Instructions
- Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy bottom saucepan over medium-high heat. Whisk to combine.
- Add the cold water and cornstarch to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for about 4 to 5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
- Just before you are ready to make the skewers, heat your grill. (I used charcoal, and it took about 15 minutes to get the coal bed to the right temperature).
- Divide the chicken pieces between 10 skewers. Slide the pieces of chicken onto the skewers.
- Sprinkle the skewers with salt and pepper.
- Divide out ⅓ cup of the teriyaki sauce to brush on after the chicken is cooked.
- Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
- Cook the chicken for 5 to 7 minutes per side until the chicken reaches an internal temperature of 165°F. Be sure to keep an eye on the chicken and turn it before it becomes too crisp (unless you enjoy a crispier texture) .
- Once the chicken is cooked, brush the reserved teriyaki sauce over the chicken.
- Sprinkle with the sliced green onions and sesame seeds. Serve immediately.
Notes
- If using wooden skewers, make sure to soak them in water before grilling them, so they don’t burn.
- To speed up the cooling process, you can put the sauce in the fridge.
- I used a charcoal grill, and it took about 15 minutes to get the coal bed to the right temperature.
Nutrition
Calories: 151kcal | Carbohydrates: 10g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 761mg | Potassium: 396mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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