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Mark Anthony

Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers are loaded with bold, savory-sweet flavor, thanks to a homemade marinade that caramelizes beautifully on the grill. Juicy, tender, and ready in minutes, they’re perfect for backyard barbecues, weeknight dinners, or a protein-packed meal prep option. Pair with rice or veggies for a simple yet crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 6 pieces
Course: Main Course
Calories: 280
Ingredients Method Notes

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

Method
 

  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.

Notes

Teriyaki Chicken Skewers – Helpful Tips

Cooking Tips & Techniques
Cut chicken thighs into even 1–1.5 inch cubes for quick, uniform grilling—thighs stay juicy and flavorful.
Marinate for at least 30 minutes, or up to overnight, in a homemade or store-bought teriyaki sauce for bold flavor.
If using wooden skewers, soak them in water for at least 20–30 minutes before grilling to prevent burning.
Grill over medium heat, turning occasionally and brushing with extra sauce during the last few minutes for a caramelized glaze.
Let skewers rest a few minutes after grilling to allow juices to redistribute and avoid dryness.
Serving Suggestions
Serve over steamed rice, fried rice, or garlic noodles for a complete meal.
Pair with grilled pineapple, stir-fried veggies, or a crisp Asian slaw.
Top with sesame seeds, chopped green onions, or a drizzle of extra teriyaki glaze.
Great for backyard BBQs, weeknight dinners, or summer meal prep.
Slide chicken off the skewers and stuff into lettuce cups for a low-carb twist.
Make-Ahead & Storage
Make-Ahead: Marinate chicken and prep skewers up to 24 hours in advance. Store covered in the fridge until ready to grill.
Refrigerator: Store cooked skewers in an airtight container for up to 4 days.
Freezer: Freeze raw marinated chicken (without skewers) for up to 2 months. Thaw and skewer before cooking.
Reheat: Warm gently in the oven or air fryer, or reheat in a skillet with extra teriyaki sauce for moisture.
Tasty Variations to Try
Spicy Teriyaki: Add sriracha or red pepper flakes to the marinade for a bit of heat.
Pineapple Chicken Skewers: Alternate chicken with chunks of fresh pineapple and bell pepper for a tropical twist.
Ginger Garlic Boost: Add fresh grated ginger and garlic to the marinade for deeper umami flavor.
Vegetarian Version: Use tofu, mushrooms, and zucchini instead of chicken—still delicious with teriyaki sauce.
Oven-Baked Option: Roast skewers at 425°F for 20–25 minutes, flipping once and basting for color and flavor.