Teriyaki Chicken Skewers

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Introduction

There’s just something irresistible about smoky, juicy chicken fresh off the grill—and when it’s glazed in sweet, savory teriyaki sauce, you know you’re in for something special. These teriyaki chicken skewers are one of my absolute favorite grilling recipes because they pack bold flavor, cook quickly, and disappear even faster. Whether it’s a weeknight dinner or a weekend barbecue with friends, this dish brings restaurant-style flavor to your backyard with ease. The marinade seeps into every bite, giving you that perfect combination of umami, caramelized edges, and tender meat.

What makes these skewers a true crowd-pleaser is the balance of flavors. The teriyaki glaze is sweet, salty, garlicky, and just a little sticky—so good you’ll want to lick your fingers. And when you add in some bell peppers, onions, or even chunks of pineapple, you’ve got an eye-catching meal that tastes just as good as it looks. I fire these up all summer long, and they never disappoint. If you’re ready to impress your guests or just level up your weeknight meals, these teriyaki chicken skewers are your answer.

Perfect For:

• Backyard grilling sessions
• Quick and flavorful weeknight dinners
• Meal prep with bold Asian-inspired flavor
• Party appetizers or potluck dishes
• Low-carb dinner options

Why You’ll Love This Recipe:

• Bold Flavor in Every Bite: The marinade infuses deep, savory-sweet teriyaki flavor that caramelizes beautifully on the grill.
• Quick and Easy: Prep the marinade the night before and dinner’s nearly done when you fire up the grill.
• Perfect for Meal Prep: Cook in batches and enjoy delicious leftovers all week.
• Customizable: Add veggies, swap proteins, or adjust sweetness to your taste.
• Crowd-Pleaser: It’s a hit with adults and kids alike—great for any gathering.

Preparation and Cooking Time:

• Preparation Time: 20 minutes (plus 30 minutes to 2 hours marinating)
• Cooking Time: 10–12 minutes
• Total Time: 50–75 minutes
• Servings: 4–6 skewers (serves 4)
• Calories: ~280 per serving

Ingredients:

• 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger (or 1/4 tsp ground ginger)
• 1 tbsp cornstarch + 1 tbsp water (optional for thickening sauce)
• Optional: bell peppers, red onion, pineapple chunks
• Bamboo or metal skewers

Ingredient Highlights:

• Chicken Thighs: Stay juicy on the grill and soak up the marinade beautifully.
• Homemade Teriyaki Sauce: A flavorful mix of salty, sweet, and tangy with a hint of garlic and ginger.
• Optional Add-ins: Pineapple adds sweetness, while veggies bring color and texture.

Step-by-Step Instructions:

1. In a bowl, whisk together soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger. Reserve 1/4 cup for brushing.
2. Place the chicken in a large zip-top bag or bowl and pour the remaining marinade over it. Seal and refrigerate for at least 30 minutes (or up to 2 hours).
3. If using bamboo skewers, soak them in water for 20 minutes to prevent burning.
4. Thread chicken onto skewers, alternating with chunks of bell pepper, onion, or pineapple if using.
5. Preheat grill to medium-high heat. Oil the grates to prevent sticking.
6. Grill skewers 5–6 minutes per side, brushing with reserved marinade during the last couple minutes.
7. Optional: To thicken reserved marinade, simmer with cornstarch slurry in a saucepan until glossy.
8. Serve hot, garnished with sesame seeds or green onions if desired.

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Serving Suggestions:

• Serve Over Steamed Jasmine or Coconut Rice
  • Classic and comforting, a fluffy bed of steamed jasmine rice soaks up every drop of that sweet-savory glaze. Want something with a tropical flair? Coconut rice adds a light, creamy richness that pairs perfectly with the teriyaki flavor.
• Add a Side of Grilled Veggies or Cucumber Salad
  • Balance the rich glaze with something fresh—grilled zucchini, bell peppers, or mushrooms are ideal companions straight off the grill. Or lighten things up with a crisp cucumber salad tossed in rice vinegar and sesame oil for a refreshing contrast.
• Pair with Soba Noodles Tossed in Sesame Oil
  • Give your skewers an Asian bistro vibe by serving them with chilled soba noodles dressed in soy sauce, sesame oil, and scallions. It’s an easy, elegant side that turns this into a full meal.
• Drizzle with Extra Teriyaki Sauce and a Sprinkle of Sesame Seeds
  • Right before serving, add an extra drizzle of sauce and a light sprinkle of toasted sesame seeds or chopped scallions. It elevates both the flavor and the presentation.
• Serve as an Appetizer with Toothpicks for Dipping
  • Hosting a party or backyard BBQ? Slide the chicken pieces off the skewers and serve bite-sized chunks with toothpicks, paired with a small bowl of teriyaki sauce or spicy mayo for dipping. Crowd-pleaser guaranteed!

Additional Tips:

• Don’t skip the marinating time—it builds major flavor.
• Use an instant-read thermometer to avoid overcooking; chicken should reach 165°F.
• If using metal skewers, be careful when flipping—they get hot!
• Keep the grill lid closed to trap heat and evenly cook the chicken.
• Make extra marinade for basting or dipping by doubling the sauce recipe (keep it separate from the raw chicken batch).

Recipe Variations:

• Spicy Teriyaki
  • If you like a little heat with your sweet, stir 1–2 teaspoons of sriracha, chili garlic sauce, or crushed red pepper flakes into the marinade. It gives the teriyaki a bold kick without overpowering the signature savory-sweet flavor.
• Pineapple Teriyaki Skewers
  • Thread juicy pineapple chunks between your marinated chicken pieces for a tropical twist. The caramelized edges from the grill pair beautifully with the sweet glaze, adding bursts of bright, fruity flavor in every bite.
• Low-Sodium Option
  • Keep it heart-healthier by using low-sodium soy sauce or coconut aminos, and cutting back the brown sugar in the marinade by half. You’ll still get that deep umami flavor without as much salt or added sugar.
• Vegetarian Version
  • Swap the chicken for extra-firm tofu cubes, thick-sliced zucchini, mushrooms, or even eggplant. Marinate for at least 30 minutes to help the flavors soak in, then grill, bake, or air fry just as you would with chicken.
• Oven or Air Fryer Friendly
  • No grill? No problem.
  • Oven: Arrange skewers on a foil-lined baking sheet and bake at 400°F for 15–18 minutes, flipping halfway.
  • Air Fryer: Cook at 375°F for 10–12 minutes, giving the basket a gentle shake halfway through for even browning.

Storage and Freezing:

Refrigerator

Store any cooked chicken skewers in an airtight container in the fridge for up to 4 days. Be sure to let them cool slightly before sealing to avoid condensation, which can make the chicken soggy.

• For meal prep, you can remove the chicken from the skewers and pack into individual portions with rice and veggies for grab-and-go lunches.
• Keep extra teriyaki sauce separately if you want to brush it on during reheating for a flavor boost.

Freezer

For best results, freeze the uncooked, marinated chicken pieces (without skewers) in a freezer-safe bag or container. This locks in flavor and saves you time later. Freeze for up to 3 months.

• To use: Thaw overnight in the refrigerator, thread onto skewers, and cook as usual.
• You can also freeze fully cooked chicken pieces, but they’re best when reheated with a touch of sauce to keep them juicy.

Reheat

There are several easy ways to reheat your skewers while keeping them tender and flavorful:

Skillet: Sauté briefly in a nonstick pan over medium heat, adding a splash of water or sauce to re-moisten if needed.

Microwave: Reheat individual skewers for 60–90 seconds, or until warmed through. Cover loosely with a damp paper towel to prevent drying out.

Oven: Bake at 350°F for 10–12 minutes, brushing with extra teriyaki sauce halfway through to refresh the glaze.

Equipment Needed:

• Mixing bowl
• Whisk
• Grill or grill pan
• Skewers
• Measuring spoons
• Tongs

FAQs (People Also Ask):

How long should I marinate teriyaki chicken?
For best results, marinate at least 30 minutes, but up to 2 hours is ideal. The longer it sits, the deeper the flavor.

Can I use store-bought teriyaki sauce?
Yes, but homemade gives you better control over sweetness and sodium. If using bottled sauce, still add fresh garlic or ginger to boost flavor.

What cut of chicken works best for skewers?
Boneless, skinless chicken thighs stay juicier on the grill, but breasts work fine if you don’t overcook them.

What vegetables go well with teriyaki chicken skewers?
Bell peppers, onions, zucchini, mushrooms, and pineapple are all great additions to the skewers.

Can I make teriyaki chicken skewers ahead of time?
Yes, marinate and skewer the chicken the night before. Store in the fridge and grill right before serving.

External Links:

• What Is Umami? – National Library of Medicine
• Safe Minimum Cooking Temperatures – USDA
• The Role of Protein in Muscle Health – Harvard T.H. Chan School of Public Health

Conclusion

These teriyaki chicken skewers are everything I love about grilling—fast, flavorful, and downright addictive. The tender chicken, kissed by the flame and lacquered in that glossy teriyaki glaze, is a winning combo every single time. Whether you’re entertaining friends or just want something better than takeout, this recipe brings bold Japanese-inspired flavor to your table without any fuss.

I’ve made this countless times, and it never fails to deliver. So the next time you fire up your grill, give these skewers a try—and don’t be surprised when they disappear before you even sit down. If you end up making them, snap a photo and include me in your post—I’d love to see your masterpiece in action!