October 24, 2023Review Recipe
Table of Contents
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
These juicy skewers are marinated in a delicious blend of soy sauce, brown sugar, garlic, honey, and ginger, giving them a delectable sweetness that is balanced out by the saltiness of the soy sauce.
Each bite packs a punch and brings a burst of flavor to your taste buds.
- ⅓ cup plus 2 tablespoons of low-sodium soy sauce
- 3 tablespoons of light brown sugar, packed
- 3 tablespoons of rice wine vinegar
- 2 tablespoons of honey
- 2 teaspoons of minced garlic
- 1 teaspoon of grated ginger
- 1 teaspoon of pure sesame oil
- 4 tablespoons of cold water
- 2 tablespoons of cornstarch
- 10 bamboo skewers or metal skewers
- 2 pounds of boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon of kosher salt
- 1 teaspoon of fresh cracked black pepper
- 2 tablespoons of thinly sliced green onion (optional garnish)
- 2 teaspoons of 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 one 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.
BROWN SUGAR: To reduce the sugar content or experiment with different flavors, you can replace brown sugar with alternatives like honey or maple syrup.
Honey will add a pleasant sweetness with a hint of floral notes, while maple syrup brings a rich, earthy flavor that pairs beautifully with the teriyaki sauce.
CHICKEN THIGHS: While chicken thighs are the traditional choice, you can explore different protein options like boneless chicken breasts, pork, or even tofu for a vegetarian twist.
Just ensure that you adjust the cooking time accordingly to ensure your chosen protein is cooked through without drying out.
How To Make This Teriyaki Chicken Skewers Recipe
The delicious marinade brings all the flavor to this dish. Once you mix it up, you’ll thread the chicken onto the skewers before brushing the savory marinade onto the chicken.
Grill the chicken until cooked through before serving with your favorite sides.
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 four to five minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
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.
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 ten skewers. Slide the pieces of chicken onto the skewers.
STEP FIVE: Sprinkle the skewers with salt and pepper.
STEP SIX: Divide out a one-third 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 five to seven 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.
MORE CHICKEN RECIPES
This is a great dish to have on hand for a busy night. Make a double batch and store the cooked chicken in the freezer for later to be served with rice and veggies.
MAKE AHEAD: If you want to get a head start on your meal prep, you can marinate the chicken in the teriyaki sauce a day in advance.
Simply place the marinated chicken in an airtight container and store it in the fridge until you’re ready to grill.
IN THE FRIDGE: Remove the chicken from the skewers and store it in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: You can freeze the cooled cooked chicken for up to three months in a ziplock bag. Allow the chicken to thaw overnight before reheating and serving.
REHEATING: When it’s time to enjoy your stored Teriyaki Chicken Skewers, there are a few reheating options. You can either thaw them in the fridge overnight and then reheat them in the oven at 350°F (175°C) for about 10-15 minutes until they’re heated through. Alternatively, you can microwave them in 30-second intervals, turning them occasionally, until they’re warmed to your liking.
Why We Love This Recipe
There are lots of reasons we love this tasty recipe, including:
FLAVOR EXPLOSION: The teriyaki marinade infuses the chicken with a perfect balance of sweet and savory flavors, creating a mouthwatering taste sensation that’s hard to resist.
SIMPLICITY AT ITS BEST: This recipe is incredibly easy to prepare, making it suitable for both novice and experienced cooks. The step-by-step instructions ensure that you’ll achieve flavorful and tender chicken skewers every time.
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
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.
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.
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
- 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
- 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.
- 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.