Best Ever Teriyaki Chicken Skewers

What if you could bring the flavors of your favorite Japanese restaurant right to your backyard grill? Have you ever wondered why perfectly glazed chicken skewers are so irresistible, or how you can make the Best Ever Teriyaki Chicken Skewers with minimal effort and maximum flavor? This post is your go-to guide, packed with data-driven tips, ingredient insight, and step-by-step instructions. Whether you’re a grilling novice or a seasoned barbecue master, you’ll discover how to make teriyaki chicken skewers that are juicy, caramelized, and bursting with umami—the kind your friends and family will rave about all summer long.

Ingredients List

To make the Best Ever Teriyaki Chicken Skewers, you’ll need the following:

• 2 lbs boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces: Thighs offer extra juiciness, but both work beautifully.
• 1 cup low-sodium soy sauce: The base of classic teriyaki.
• ½ cup honey or brown sugar: Balances salty and adds a glossy caramelization.
• ¼ cup rice vinegar (or apple cider vinegar): Brightens and tenderizes the chicken.
• 2 tablespoons sesame oil: Adds nutty depth.
• 3 cloves garlic, minced: For aromatic punch.
• 1 tablespoon fresh ginger, grated: Gives authentic warmth.
• 2 tablespoons cornstarch + 2 tablespoons water: To thicken the sauce.
• 2 tablespoons sesame seeds: For garnish and texture.
• 2–3 green onions, sliced: Fresh, colorful finish.
• Wooden or metal skewers

Substitution Suggestions:

• Use tamari for gluten-free.
• Swap honey for maple syrup or agave.
• Add pineapple, red bell pepper, or zucchini on the skewers for extra color and nutrition.

Step-by-Step Instructions

Step 1: Make the Teriyaki Marinade

In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve ½ cup for basting and dipping later.

Step 2: Marinate the Chicken

Add the chicken pieces to the marinade, stir well, and cover. Marinate for at least 30 minutes (or up to 8 hours) in the refrigerator.

Step 3: Prepare the Skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread chicken pieces (and optional veggies) onto skewers, leaving a little space between each piece for even cooking.

Step 4: Grill the Skewers

Preheat your grill to medium-high heat (about 400°F/200°C). Place the skewers on the grill and cook for 5–6 minutes per side, basting with reserved marinade, until the chicken is caramelized and cooked through (internal temp 165°F/74°C).

Step 5: Thicken the Sauce

While grilling, pour the reserved marinade into a saucepan and bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Use as a dipping sauce or drizzle.

Step 6: Garnish and Serve

Transfer skewers to a platter. Sprinkle with sesame seeds and green onions. Serve with the extra teriyaki sauce on the side.

Nutritional Information

Nutrient	Per Skewer (approx.)
Calories	220
Protein	23g
Carbohydrates	15g
Fat	7g
Fiber	1g

Healthier Alternatives for the Recipe

• Use chicken breast for lower fat and calories.
• Reduce the honey or sugar for a lighter sauce.
• Add more veggies (bell pepper, mushrooms, zucchini) to each skewer for fiber and vitamins.
• Opt for low-sodium soy sauce to cut salt.

Serving Suggestions

• Serve over steamed jasmine or brown rice for a classic meal.
• Pair with a crisp Asian slaw or cucumber salad for freshness.
• Add grilled pineapple rings for a sweet, tropical twist.
• Offer extra teriyaki sauce and spicy sriracha mayo on the side.

Common Mistakes to Avoid

1. Skipping the marinade: Results in bland chicken—let flavors soak in!
2. Crowding the skewers: Space chicken pieces for even cooking and caramelization.
3. Using high heat only: Can burn the glaze; keep grill at medium-high.
4. Not soaking wooden skewers: Leads to burning—always soak if not using metal.
5. Overcooking: Check for doneness at 165°F to avoid dry chicken.

Storing Tips for the Recipe

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in the microwave or on a grill pan for the best texture.
• Freeze marinated, uncooked chicken in a freezer bag for up to 2 months—thaw and skewer when ready to grill.
• Store extra sauce in the fridge in a sealed jar for up to 1 week.

Conclusion

The Best Ever Teriyaki Chicken Skewers are a true crowd-pleaser—juicy, savory, and sweet with just the right amount of char. They’re easy enough for a weeknight and impressive for guests. Try this recipe, leave your feedback in the comments, and subscribe for more flavor-packed grilling inspiration!

FAQs

Can I bake these instead of grilling?

Yes! Bake skewers on a foil-lined sheet at 425°F for 15–18 minutes, turning once.

What vegetables go best on these skewers?

Bell peppers, onions, pineapple, and zucchini add vibrant color and flavor.

Is this recipe suitable for meal prep?

Absolutely! Skewers reheat well, and the sauce stays delicious all week.

Can I use bottled teriyaki sauce?

You can, but homemade is fresher and lets you control the sweetness and salt.