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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

Tender, juicy chicken skewers glazed with a sweet and savory teriyaki sauce. Perfect for grilling or baking and easy to serve as a flavorful appetizer or main course.

Course: Main Course Cuisine: Japanese Difficulty: BeginnerDiet: Dairy-FreeTITLE: Teriyaki Chicken SkewersDifficulty: Easy

Ingredients

Chicken
Chicken breast or thighs
Teriyaki sauce
Chicken
1½ lb boneless skinless chicken thighs or chicken breasts
Teriyaki Sauce
⅓ cup low-sodium soy sauce
¼ cup water
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons fresh grated ginger
2 garlic cloves, minced
Finishing Glaze
1 tablespoon cornstarch
1 tablespoon cold water
Optional Garnish
Sliced green onions
Sesame seeds

Equipment

  • Skewers
  • Grill or oven
  • 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 or grill pan
  • Kitchen tongs
  • Basting brush
  • Instant-read thermometer

Method

  1. Cut the chicken into bite-sized pieces and thread onto skewers.
  2. Coat the chicken generously with teriyaki sauce.
  3. Cook the skewers on a hot grill or in a preheated oven until the chicken is cooked through and lightly caramelized.
  4. Brush with additional teriyaki sauce before serving.
  5. Cut the chicken into roughly 1¼-inch pieces so they cook evenly.
  6. If using wooden skewers, soak them in water for at least 30 minutes. Skip this step if using metal skewers.
  7. Whisk together the soy sauce, ¼ cup water, brown sugar, rice vinegar, sesame oil, ginger, and garlic until most of the sugar dissolves.
  8. Remove about ⅓ cup of the clean teriyaki sauce and set it aside for the finishing glaze.
  9. Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over it, coat evenly, and refrigerate for 30 minutes.
  10. Remove the chicken from the marinade and discard any marinade that touched the raw chicken.
  11. Thread the chicken evenly onto the skewers, leaving a little space between each piece.
  12. Heat a grill or grill pan to about 400°F (204°C) and lightly oil the cooking surface.
  13. Cook the skewers for 10–14 minutes, turning every 3–4 minutes, until the thickest chicken piece reaches 165°F (74°C).
  14. Pour the reserved ⅓ cup teriyaki sauce into a small saucepan.
  15. Stir the cornstarch with 1 tablespoon cold water until smooth, then whisk it into the reserved sauce.
  16. Cook over medium heat for 2–3 minutes, stirring until the sauce becomes glossy and lightly thickened.
  17. Brush the cooked chicken skewers with the thickened teriyaki glaze.
  18. 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.