Teriyaki Chicken Skewers can go from juicy and glossy to dry or burned faster than most beginners expect. The problem is usually not the recipe. It is uneven chicken pieces, too much heat, or sauce that hits the grill before the chicken has had time to cook.
This method keeps those problems under control. You will cut the chicken into pieces that cook at the same speed, make a sweet-salty teriyaki sauce from basic ingredients, and give the meat enough time to soak up the flavor. Later, the skewers are cooked until tender and finished with a thicker layer of sauce instead of letting sugary glaze burn over high heat.
Chicken thighs work best because they stay moist, but boneless chicken breast works too. Plan for about 1 hour 5 minutes from start to finish, including 30 minutes of marinating time. You will need about 1½ pounds of chicken for 4 servings.
If you can cut chicken, stir a sauce, and turn a skewer, you can make this recipe. The key is keeping the pieces even and saving part of the clean teriyaki sauce before it touches raw chicken.
What You Need
Ingredients
- 1½ lb boneless skinless chicken thighs or breasts
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh grated ginger
- 2 garlic cloves, minced
- 1 tbsp cornstarch
- 1 tbsp cold water for the slurry
- Sliced green onion, optional
- Sesame seeds, optional
Tools
- 8 wooden or metal skewers
- Sharp kitchen knife
- Cutting board
- Medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Shallow dish or zip-top bag
- Small saucepan
- Grill, grill pan, or oven
- Kitchen tongs
- Basting brush
At a Glance
- Cut the chicken into even pieces.
- Soak the wooden skewers.
- Mix the homemade teriyaki marinade.
- Marinate the chicken for 30 minutes.
- Thread the chicken onto the skewers evenly.
- Cook the Teriyaki Chicken Skewers until tender.
- Brush the skewers with thickened teriyaki sauce.
Cut The Chicken Into Even Pieces
Use 1½ pounds of boneless chicken thighs or breasts and cut them into pieces about 1¼ inches wide. Keep the chunks close to the same size so the small ones do not dry out while larger pieces are still cooking. Trim away large pieces of fat, but you do not need to remove every small bit from chicken thighs. Keep raw chicken on its own cutting board and wash the knife, board, and your hands afterward.
Soak The Wooden Skewers
Place 8 wooden skewers in a shallow dish of water and leave them submerged for at least 30 minutes. A plate set on top can keep floating skewers under the water. Soaking helps exposed sections of wood resist scorching once they reach the hot grill. If you are using metal skewers, skip this step and keep them dry.
Mix The Homemade Teriyaki Marinade
Whisk together ⅓ cup low-sodium soy sauce, ¼ cup water, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons grated ginger, and 2 minced garlic cloves. Keep stirring until most of the sugar has dissolved.
Measure out about ⅓ cup of this clean sauce and place it in a separate covered container. This portion will become the finishing glaze later. Keep it away from the raw chicken so it stays safe to use without contamination.
Marinate The Chicken For 30 Minutes
Place the chicken pieces in a shallow dish or zip-top bag, then pour the remaining teriyaki marinade over them. Turn the pieces until every side is coated. Cover and refrigerate for 30 minutes. This gives the soy sauce, ginger, garlic, and sesame oil time to flavor the meat without making its texture too soft. Avoid marinating for more than 4 hours, especially when using chicken breast.
Do not use marinade that has touched raw chicken as a finishing sauce. Discard it after the chicken is threaded onto the skewers. Use only the clean sauce you reserved earlier.
Thread The Chicken Onto The Skewers Evenly
Remove the chicken from the marinade and let the excess drip back into the dish. Thread the pieces onto the soaked wooden or metal skewers, leaving a small gap between each piece. Do not pack them tightly together. A little space lets hot air reach more of the surface and helps the chicken cook at the same rate. Divide the meat evenly among about 8 skewers.
Cook The Teriyaki Chicken Skewers Until Tender
Heat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the cooking surface. Place the skewers over the heat and cook for about 10–14 minutes, turning them every 3–4 minutes so the chicken browns on several sides.
Check the thickest piece with an instant-read thermometer. Remove the skewers when the center reaches 165°F (74°C). Chicken breast can dry out quickly, so temperature is more reliable than judging it by color alone.
If the outside begins getting dark before the center reaches 165°F, move the skewers to a cooler part of the grill and finish cooking them over lower heat.
Brush The Skewers With Thickened Teriyaki Sauce
Pour the reserved ⅓ cup of clean teriyaki sauce into a small saucepan. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the sauce. Cook over medium heat for 2–3 minutes, stirring until it turns glossy and lightly thickened.
Brush the warm glaze over the cooked skewers while they are still hot. Add sliced green onion and sesame seeds if you like. Let the skewers rest for 3 minutes before serving so the juices settle inside the chicken.
Common Mistakes to Avoid
Small pieces finish early and dry out while large pieces stay undercooked. Keep the chunks close to 1¼ inches so they cook at the same pace.
If all the sauce goes onto the raw chicken, you lose your safe finishing glaze. Always set aside about ⅓ cup before marinating.
Teriyaki sauce has sugar, and sugar darkens fast. If the grill is too hot, the outside burns before the chicken reaches 165°F.
A heavy glaze at the start can scorch. Cook the chicken first, then brush on the thickened sauce near the end while the skewers are still hot.
A short rest of 3 minutes helps the juices stay in the meat. Serve too fast and more moisture ends up on the plate instead of in the chicken.
Teriyaki Chicken Skewers FAQ
Yes. Bake the skewers on a lined sheet pan at 425°F for about 18 to 22 minutes, turning once halfway through. Brush with the thickened sauce after cooking.
Yes, but breast meat dries out faster. Keep the pieces even, do not marinate too long, and start checking for doneness a little earlier.
The safest way is an instant-read thermometer. The thickest piece should reach 165°F (74°C).
Yes. You can cut the chicken and mix the sauce up to 1 day ahead. Marinate the chicken the day you plan to cook it for the best texture.
Let the skewers cool, then store the chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, oven, or microwave so the glaze does not burn.
Quick Reference Card
What You Need
- 1½ lb boneless skinless chicken thighs or breasts
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh grated ginger
- 2 garlic cloves, minced
- 1 tbsp cornstarch
- 1 tbsp cold water
- 8 wooden or metal skewers
Steps
- Cut chicken into roughly 1¼-inch pieces.
- Soak wooden skewers for 30 minutes.
- Mix the teriyaki marinade and reserve ⅓ cup.
- Marinate the chicken for 30 minutes.
- Thread the chicken evenly onto the skewers.
- Cook at about 400°F for 10–14 minutes.
- Check that the chicken reaches 165°F.
- Thicken the reserved sauce for 2–3 minutes.
- Brush the cooked skewers with glaze.
- Rest for 3 minutes before serving.
20 min
30 min
10–14 min
4
Conclusion
You now have juicy Teriyaki Chicken Skewers coated in a glossy homemade sauce, with tender chicken inside and lightly caramelized edges outside.
Serve them with steamed rice, noodles, grilled vegetables, or a crisp cucumber salad for a full meal. Once you know the basic method, you can use the same technique for weeknight dinners, summer grilling, or meal prep.
Save this recipe to your favorite Pinterest dinner board so you can find it the next time you need a quick chicken meal.
Ingredients
Tap items as you use themEquipment
Method
Your progress is saved on this device- Cut the chicken into bite-sized pieces and thread onto skewers.
- Coat the chicken generously with teriyaki sauce.
- Cook the skewers on a hot grill or in a preheated oven until the chicken is cooked through and lightly caramelized.
- Brush with additional teriyaki sauce before serving.
- Cut the chicken into roughly 1¼-inch pieces so they cook evenly.
- If using wooden skewers, soak them in water for at least 30 minutes. Skip this step if using metal skewers.
- Whisk together the soy sauce, ¼ cup water, brown sugar, rice vinegar, sesame oil, ginger, and garlic until most of the sugar dissolves.
- Remove about ⅓ cup of the clean teriyaki sauce and set it aside for the finishing glaze.
- Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over it, coat evenly, and refrigerate for 30 minutes.
- Remove the chicken from the marinade and discard any marinade that touched the raw chicken.
- Thread the chicken evenly onto the skewers, leaving a little space between each piece.
- Heat a grill or grill pan to about 400°F (204°C) and lightly oil the cooking surface.
- Cook the skewers for 10–14 minutes, turning every 3–4 minutes, until the thickest chicken piece reaches 165°F (74°C).
- Pour the reserved ⅓ cup teriyaki sauce into a small saucepan.
- Stir the cornstarch with 1 tablespoon cold water until smooth, then whisk it into the reserved sauce.
- Cook over medium heat for 2–3 minutes, stirring until the sauce becomes glossy and lightly thickened.
- Brush the cooked chicken skewers with the thickened teriyaki glaze.
- Let the skewers rest for 3 minutes, then garnish with sliced green onions and sesame seeds if desired.
Chef’s Notes
- Use wooden skewers that have been soaked in water if grilling.
- Chicken should reach an internal temperature of 165°F (74°C).
- Chicken thighs stay juicier and are more forgiving than chicken breasts.
- Keep the chicken pieces close to the same size for even cooking.
- Never use marinade that has touched raw chicken as a finishing sauce.
- Avoid packing the chicken pieces tightly together on the skewers.
- If the chicken browns too quickly, move the skewers to a cooler part of the grill.
- For oven cooking, bake at 425°F (218°C) for 18–22 minutes, turning once halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
