These teriyaki chicken skewers will be the star of all your outdoor gatherings!
The marinated chicken is perfectly juicy, the grill adds that amazing char, and the homemade teriyaki sauce is finger-licking good!
Every bite is bursting with smoky, sweet, and savory flavors.
Finish with sesame seeds and green onions, then grab ‘em while they’re hot!
Why You’ll Love These Teriyaki Chicken Skewers
Flexible Cooking: Grill outside or pan-sear inside—these skewers adapt to cooking methods for all seasons. Perfect for weeknights or entertaining!
Homemade Sauce: Made from scratch with mirin, garlic, honey, and fresh ginger, this teriyaki sauce and marinade delivers plenty of authentic flavor.
Rich, Savory Taste: The succulent chicken thighs absorb the sweet, salty, and tangy sauce like a sponge, developing an irresistible caramelized glaze.
Party-Perfect: These handheld bites are simple to make, easy to serve, and perfect for mingling.
Ingredients
- Boneless, Skinless Chicken Thighs: The higher fat content is perfect for skewers and high-heat cooking.
- Soy Sauce: The foundation of teriyaki sauce, providing a deep umami flavor.
- Mirin: It adds a natural sweetness and glossiness to the sauce.
- Rice Vinegar: Tenderizes the meat and adds depth to the sauce.
- Brown Sugar: It adds sweet caramel notes and balances the salty soy sauce.
- Honey: Creates a sticky glaze and adds natural sweetness.
- Garlic & Ginger: Fresh aromatics that provide essential Japanese flavors.
- Cornstarch & Water: Creates a slurry that thickens the sauce, helping it stick to the chicken.
How to Make Teriyaki Chicken Skewers
These chicken skewers are easy to prepare, but they need a few hours to marinade. So plan ahead!
Here are the steps:
1. WHISK the water and cornstarch until smooth. Set aside.
2. HEAT the soy sauce, brown sugar, garlic, mirin, rice vinegar, honey, ginger, and sesame oil in a medium saucepan over medium heat. Stir, bring to a boil, then reduce to low.
3. ADD the cornstarch slurry and cook until thickened. Remove from heat and cool completely.
4. SOAK the bamboo skewers in water for 30 minutes.
5. MARINATE the chicken in half of the cooled sauce in a bowl or bag. Cover and chill for at least 30 minutes. Chill the remaining sauce.
6. THREAD the chicken onto the skewers, leaving small gaps between pieces.
7. GRILL: Preheat to medium-high (375–400°F) and oil the grates. Cook the skewers for 12–15 minutes, turning every 3–4 minutes. Baste with reserved sauce during the last 5 minutes.
8. STOVETOP: Heat a skillet or grill pan over medium-high heat. Add oil and cook skewers for 10–12 minutes, turning every 3–4 minutes. Baste with sauce in the last 3–4 minutes.
9. REST skewers for 3–5 minutes. Warm the remaining sauce on the stove.
10. SERVE hot, garnished with green onions, sesame seeds, and reserved sauce for dipping. Enjoy!
Tips For the Best Teriyaki Chicken Skewers
I love grilling up juicy burgers and hot dogs on the barbecue. But these teriyaki chicken skewers are impossible to resist!
The succulent meat develops the most delicious sticky, sweet glaze. Slather them in extra sauce for a burst of added flavor.
Aside from that, I only have a few other tips:
- Slice uniformly. Cut the chicken thighs into 1.-inch pieces for even cooking.
- Mind the time. It’s best to limit marination to 2 hours. The acid in soy sauce can make chicken mushy if marinated too long.
- Swap the mirin. If you can’t find mirin, replace it with a mixture of rice vinegar and sugar (2:1 ratio). Or, use sweet marsala wine or dry sherry mixed with 1 teaspoon sugar per 1/4 cup.
- Basting strategy. Only baste during the last 5 minutes of cooking. This will help prevent the sauce from burning while ensuring good caramelization.
- Avoid cross-contamination. Discard the marinade as it will contain bacteria from the chicken. Reheat the remaining sauce well, especially after basting.
- Check the temp! Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
- Try Hawaiian-style. For a flavorful twist, alternate skewering sliced bell peppers, red onion, and pineapple chunks with the chicken.
How to Store
Got leftovers? No worries! These skewers store really well.
To Store: Place the leftovers in an airtight container and refrigerate for 3-4 days.
To Freeze: Remove the chicken from the skewers and transfer to an airtight container. Freeze for 2-3 months. Thaw in the fridge before reheating.
To Reheat: Wrap the chicken in foil and bake at 350°F for 5-8 minutes or in the air fryer at 325°F for 5 minutes. Alternatively, microwave in 30-second intervals with a damp paper towel covering the leftovers.
More Delicious Chicken Dinners You’ll Love
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Panda Express Teriyaki Chicken
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Teriyaki Chicken Skewers
4
servings15
minutes12
minutes677
kcalThese teriyaki chicken skewers are juicy, flavorful, and perfectly caramelized. Top them with sesame seeds and green onions for a dish everyone will love!
Ingredients
- For the Teriyaki Sauce
1 cup water
2 tablespoons cornstarch
1/2 cup soy sauce
1/2 cup brown sugar
3-4 cloves garlic, minced
1/4 cup mirin
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
- For the Skewers
8-10 bamboo skewers
2 pounds boneless, skinless chicken thighs, cut into 1.-inch cubes
1 green onion, sliced for garnish
1 tablespoon sesame seeds, for garnish
Instructions
- In a small bowl, whisk the water and cornstarch until smooth. Set aside.
- In a medium saucepan, warm the soy sauce, brown sugar, garlic, mirin, rice vinegar, honey, grated ginger, and sesame oil over medium heat. Stir until well combined and bring to a boil.
- Reduce the heat to low and add the cornstarch slurry. Stir and cook until the sauce thickens. Remove the pot from the heat and set aside to cool completely.
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
- When the sauce is cool, add the chicken to a large bowl or ziploc bag. Pour in half of the sauce, stir or toss until well coated, then refrigerate for at least 30 minutes (up to 2 hours) . Cover and chill the remaining sauce.
- After marinating, thread the chicken onto the soaked skewers, leaving a small gap between each piece for even cooking. Discard the marinade.
- Grilling Method: Preheat the grill to medium-high heat (375–400°F). Lightly oil the grill grates to prevent the chicken from sticking.
- Place the marinated skewers on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking.
- During the last 5 minutes of grilling, baste the skewers with some of the reserved sauce. Check that the internal temperature of the chicken reaches 165°F.
- Stovetop Method: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil and place the skewers in the pan, working in batches if needed. Cook for 10–12 minutes, turning every 3–4 minutes to ensure even cooking.
- During the last 3–4 minutes, brush the skewers with some of the reserved teriyaki sauce and let it caramelize slightly. Check that the internal temperature of the chicken reaches 165°F.
- Remove the skewers from the heat and let them rest for 3–5 minutes. While the chicken rests, warm the remaining sauce on the stove over medium heat.
- Serve hot with sliced green onions and sesame seeds for garnish and the remaining teriyaki sauce on the side for dipping. Enjoy!
Notes
- Avoid cross-contamination. Discard the marinade as it will contain bacteria from the chicken. Reheat the remaining sauce well, especially after basting.
- Mind the time. It’s best to limit marination to 2 hours. The acid in soy sauce can make chicken mushy if marinated too long.
