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close up shot of Teriyaki Chicken Skewers on a plate
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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 Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Teriyaki Chicken Skewers Recipe
Servings: 10
Calories: 151kcal

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