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.

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Table of Contents

Teriyaki Chicken Skewers Ingredients
Substitutions And Additions
How To Make This Teriyaki Chicken Skewers Recipe
How To Serve
Storage
More Recipes You’ll Love
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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

Teriyaki Chicken Skewers raw ingredients that are labeled

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.

You’ll need:

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 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

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.

soy sauce, sugar, vinegar, honey, garlic, ginger, and sesame oil whisked in a saucepan

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.

cornstarch dissolved into the soy sauce mixture

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.

sauce spread on 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.

green onion and sesame seeds sprinkled on top

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.

How about a refreshing cucumber salad with a tangy dressing, or some grilled pineapple for a sweet and juicy contrast?

Add our beef kabobs and pineapple chicken kabobs to your grill for a variety of flavorful and protein-packed entrees.

MORE CHICKEN RECIPES

Chicken Dinner Ideas

Crockpot Teriyaki Chicken

Chicken Dinner Ideas

General Tso Chicken

Storage

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.

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.

overhead shot of Teriyaki Chicken Skewers on a plate with white rice

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

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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

Cook Time 40

Total Time 1

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!