Teriyaki Chicken Skewers

If you’re craving a delicious and easy-to-make meal that bursts with flavor, look no further than these Teriyaki Chicken Skewers. Juicy, tender chicken cubes are marinated in a sweet and savory teriyaki sauce, then grilled to perfection. Perfect for weeknight dinners, backyard barbecues, or even meal prep, this recipe is straightforward yet impressive. The combination of honey, soy sauce, garlic, and ginger creates a classic teriyaki flavor that everyone will love. Serve these skewers with steamed rice, fresh veggies, or even try them wrapped in a tortilla for a fun twist.

Why You’ll Love This Recipe

• Simple Ingredients: Uses basic pantry staples that you probably already have on hand.
• Quick Prep: The marinade comes together in minutes, and the chicken cooks fast on skewers.
• All-Around Crowd Pleaser: Sweet, savory, and just the right amount of tangy from rice vinegar.
• Versatile: Great for grilling, broiling, or even cooking on a stovetop grill pan.
• Flavorful and Juicy: The cornstarch in the sauce helps thicken the glaze, creating a sticky coating that clings to each bite.
• Perfect for Entertaining: Easy to serve and eat, making it a hit at parties and family dinners alike.

Gather These Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup soy sauce – opt for low sodium if preferred
• 1/4 cup honey – adds natural sweetness
• 2 tablespoons rice vinegar – for a subtle tang
• 2 cloves garlic, minced – for aromatic depth
• 1 teaspoon fresh ginger, minced – adds warmth and zing
• 1 tablespoon sesame oil – imparts a toasty, nutty flavor
• 1 tablespoon cornstarch – to thicken the teriyaki glaze
• 1 tablespoon water – to dissolve the cornstarch
• Wooden or metal skewers – for grilling the chicken
• Sesame seeds for garnish – optional but highly recommended
• Chopped green onions for garnish – adds a fresh, mild onion note

Tools & Equipment Needed

• Mixing bowl: To combine the marinade ingredients and chicken cubes.
• Whisk or fork: To blend the marinade and dissolve cornstarch.
• Skewers: Wooden skewers (soaked in water for 30 minutes) or metal skewers.
• Grill or grill pan: For cooking the skewers to get that perfect char.
• Small saucepan: To simmer and thicken the teriyaki sauce glaze.
• Brush: To baste the chicken with extra glaze while grilling.
• Serving platter: To present your finished Teriyaki Chicken Skewers beautifully.

Build Teriyaki Chicken Skewers Step by Step

Step 1: Prepare the Chicken

Start by cutting 1 pound of boneless, skinless chicken breasts into bite-sized 1-inch cubes. Try to keep the pieces uniform so they cook evenly on the grill.

Step 2: Make the Marinade

In a medium mixing bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 cloves of minced garlic, 1 teaspoon minced fresh ginger, and 1 tablespoon sesame oil. Whisk everything together until the honey dissolves and the mixture is smooth and glossy.

Step 3: Marinate the Chicken

Add the chicken cubes to the marinade, stirring to coat all pieces thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—ideally up to 2 hours for maximum flavor absorption.

Step 4: Prepare the Teriyaki Glaze

In a small saucepan, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Pour in the remaining marinade liquid from the bowl (if any remains) or prepare an extra batch of the marinade ingredients without the chicken. Bring to a gentle simmer over medium heat, whisking constantly until the sauce thickens into a glossy glaze. Remove from heat and set aside.

Step 5: Thread the Chicken on Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking.

Step 6: Grill the Skewers

Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning every 3 minutes. Brush with the thickened teriyaki glaze during the last few minutes to build up a sticky, caramelized coating.

Step 7: Garnish and Serve

Once cooked through and beautifully charred, remove the skewers from the grill. Sprinkle with toasted sesame seeds and chopped green onions for a pop of color and extra flavor. Serve immediately with your choice of sides.

Better-for-You Options

• Swap honey for pure maple syrup or agave nectar for a different natural sweetener.
• Use tamari sauce instead of soy sauce for a gluten-free alternative.
• Choose lean chicken tenderloins instead of breasts for extra tenderness.
• Serve the skewers over a bed of mixed greens or cauliflower rice to reduce carbs.
• Reduce the amount of sesame oil if you prefer a lighter flavor.

Things That Go Wrong

• Chicken sticks to the grill: Make sure to oil the grill grates well before cooking to prevent sticking.
• Skewers burn: If using wooden skewers, soaking them in water prevents them from catching fire.
• Sauce too thin or runny: Don’t skip the cornstarch slurry step to thicken the teriyaki glaze.
• Chicken undercooked or dry: Cook chicken until it reaches an internal temperature of 165°F (74°C) and avoid overcooking to keep it juicy.
• Unevenly cooked chicken pieces: Cut chicken into uniform sizes and avoid overcrowding the skewers.

Refrigerate, Freeze, Reheat

Leftover Teriyaki Chicken Skewers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving if possible to maintain the texture of the chicken and glaze.

For longer storage, you can freeze cooked skewers in a sealed container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Alternatively, freeze the marinated chicken cubes (without skewering) for convenient meal prep. When ready to cook, thread onto skewers and grill as directed.

Handy Q&A

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great choice if you prefer a richer, more tender bite. Just cut them into similar-sized chunks and follow the same marinating and grilling instructions.

Do I need to soak wooden skewers?

Yes, soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning or catching fire on the grill.

How can I make the teriyaki sauce thicker?

The key is the cornstarch slurry—mixing cornstarch with water and simmering it with the sauce will thicken it nicely. Make sure to whisk constantly to avoid lumps.

Can I bake or broil these instead of grilling?

Definitely! Arrange the skewers on a lined baking sheet and broil for about 8-10 minutes, turning halfway through, or bake at 400°F (200°C) for 15-20 minutes until cooked through.

Try These Next

• Grilled Pineapple Chicken Tacos – a tropical and tangy chicken twist perfect for summer.
• Honey Garlic Chicken Recipe – another sweet and savory chicken favorite with a sticky glaze.
• 20 Minute Teriyaki Salmon Bowls – a fast and flavorful seafood option with a similar tasty teriyaki sauce.

Hungry for More?

Whether you’re new to grilling or a seasoned pro, Teriyaki Chicken Skewers make a fantastic addition to your recipe collection. The balance of sweet and savory flavors paired with the satisfying charred exterior will have everyone asking for seconds. Try pairing them with steamed jasmine rice, crunchy Asian slaw, or even wrapped in warm flatbreads for a fun meal. Whip up a batch for your next gathering or a cozy night in—you’ll love how easy and delicious this recipe is.

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