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Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers are juicy, flavorful, and perfect for weeknight dinners or backyard barbecues.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

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

Instructions

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.

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.

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.

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.

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.

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.

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.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Skewers
  • Grill or grill pan
  • Small Saucepan
  • Brush
  • Serving Platter

Notes

  • Soak wooden skewers for at least 30 minutes to prevent burning during grilling.
  • Marinate chicken for up to 2 hours for maximum flavor.
  • Brush skewers with the thickened teriyaki glaze while grilling for a sticky, caramelized finish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Use chicken thighs instead of breasts for a richer, more tender bite.