Introduction to the Recipe
If you’re craving juicy, flavorful skewers with a perfect balance of sweet and umami, Chicken Teriyaki Skewers deliver exactly that—tender chicken morsels bathed in a glossy teriyaki glaze and grilled to perfection. These skewers are a crowd-pleasing favorite, ideal for family dinners, weekend barbecues, or casual feed-the-crowd gatherings.
The magic lies in the homemade teriyaki marinade, which is both straightforward and deliciously complex: a blend of soy sauce, sugar, garlic, ginger, rice vinegar, honey, and sesame oil, subtly thickened with cornstarch. Not sure how to achieve that ideal glaze consistency or how to grill skewers without them turning dry? Check out Serious Eats’ guide on How to Properly Grill Chicken Skewers for grilling tips, and dive into Just One Cookbook’s Ultimate Guide to Homemade Teriyaki Sauce to understand how to balance this sweet-savory sauce just right.
Ready to make teriyaki chicken skewers that shine with flavor and carry an irresistible glaze? Let’s dive in.
Basic Recipe: Ingredients and Instructions
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Chicken Teriyaki Skewers
Description
Savory-sweet Chicken Teriyaki Skewers with homemade teriyaki glaze—juicy, charred chicken bites perfect for grilling, indoor broiling, and entertaining.
Ingredients
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2 lbs chicken thighs or breasts, cut into 1-inch cubes
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For the Teriyaki Sauce/Marinade:
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2 tablespoons cornstarch
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1 cup water
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⅓ cup brown sugar
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⅓ cup soy sauce (low sodium recommended)
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2 cloves garlic, minced
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1 tablespoon rice vinegar
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½ tablespoon fresh ginger, minced
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1 tablespoon honey
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½ teaspoon sesame oil
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Optional Toppings:
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Sesame seeds
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Chopped green onions
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Instructions
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Prepare the Teriyaki Sauce:
In a small bowl, whisk the cornstarch with the water until smooth, creating a slurry. In a saucepan over medium heat, combine brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Stir until sugar dissolves. -
Thicken the Sauce:
Slowly pour in the cornstarch slurry while stirring. Allow the mixture to simmer until it thickens to a shiny glaze-like consistency—typically 2–3 minutes. Remove from heat and let cool slightly. -
Marinate the Chicken:
Place the chicken cubes in a bowl or resealable bag. Pour about half of the teriyaki sauce over them, ensuring each piece is coated. Reserve the remaining sauce for later glazing. Marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor. -
Skewer the Chicken:
Preheat your grill or grill pan to medium-high (about 375–400°F). Thread the marinated chicken onto skewers, leaving a small space between pieces to ensure even cooking. -
Grill the Skewers:
Grill the skewers for 10–12 minutes total, turning every 2–3 minutes. Brush the reserved teriyaki sauce over the chicken during the last few minutes to build a glossy finish. Ensure chicken reaches an internal temperature of 165°F for safety. -
Serve & Garnish:
Remove skewers from heat. Garnish with a sprinkle of sesame seeds and chopped green onions just before serving. These add visual contrast and a fresh, nutty balance to the sweet glaze.
Advanced Techniques
Choosing Thighs vs. Breasts
Chicken thighs are more forgiving on the grill—they stay juicy and absorb marinade beautifully. Chicken breasts cook faster and remain leaner, but may dry out if overcooked. Choose thighs for juiciness or breasts for a lighter option.
Mastering Sauce Thickness
The cornstarch-water slurry determines glaze perfection. For thicker, sticky consistency, mix 2½ tbsp cornstarch with 1 cup water. For a thinner glaze, reduce to 1½ tbsp—maintain ratio for even streak-free thickening.
Infusing Flavor While Glazing
After grilling, brush skewers with sauce and briefly return to heat just long enough to get that rich, caramelized sheen. Watch closely to prevent burning due to sugar content.
Avoiding Dry Skewers
Keep grilling temperature moderate and cook in stages: sear on high heat for a minute per side, then move to indirect heat to finish cooking—this prevents charring while preserving juiciness.
Flavor Variations
Add marinade depth by tossing in a few pinches of chili flakes or a dash of fish sauce. For citrus notes, add ½ teaspoon of grated orange or lime zest into your glaze.
See more advanced recipes at cookingwhite.com
Storage, Shelf Life, and Maintenance Tips
Short-Term Storage
After grilling, let skewers cool slightly before wrapping in foil or placing in an airtight container. Store in the refrigerator for up to 3 days. Reheat gently under low oven heat or in a covered skillet with a dash of water or soy sauce to revive moisture.
Freezing Skewers
Freeze skewers in a single layer on a tray until firm, then transfer to freezer-safe containers with sauce. Freeze for up to 1 month. To serve, thaw in the fridge overnight and reheat with fresh sauce.
Maintaining Sauce Shine
If the glaze dulls after resting, reheat over low heat, whisk in a teaspoon of honey or soy sauce for shine, and brush before serving.
Garnish Just Before Serving
Sesame seeds and green onions lose texture and color when stored. Always apply them fresh to maintain visual pop and crisp bite.
Dietary Adaptations and Substitutions
Gluten-Free Version
Use tamari instead of soy sauce and a cornstarch alternative like arrowroot if you’re sensitive to cornstarch. Confirm that all ingredients are certified gluten-free.
Low-Sugar Variation
Reduce brown sugar to 3 tablespoons and increase honey by 1 tablespoon for similar sweetness with less refined sugar.
Keto-Friendly Option
Skip brown sugar entirely—substitute a keto-friendly sweetener like allulose or monk fruit sweetener in blend of soy sauce and garlic.
Vegan Take
Replace chicken with cubed tofu, tempeh, or mushrooms like king oyster. Use vegan honey substitute or maple syrup for sweetness.
Spice Lovers’ Twist
Add ½ teaspoon gochugaru or sriracha to the glaze for a Korean-style kick. It pairs amazingly with tender chicken and honey sweet notes.
FAQs About the Recipe
Can I skip cornstarch?
You can use flour, but cornstarch gives a clean, smooth glaze. For lighter sauce, skip entirely and brush frequently with undiluted marinade.
Do skewers need soaking?
Soaking bamboo skewers prevents burning; soak for at least 30 minutes before using. Metal skewers don’t require this.
How do I prevent the glaze from burning?
Sugar in sauce can burn easily. Grill on lower indirect heat when glazing and turn frequently for even caramelization.
Can I cook this under broiler/indoors?
Yes—broil for 3–4 minutes per side or pan-sear with high heat, then finish in the oven, brushing sauce at the end for glaze.
Could I prep this ahead for gatherings?
Absolutely—marinate chicken, make glaze, and skewer a day before. On serving day, grill or broil right before eating for fresh flavor.
Conclusion & Final Thoughts
Why You’ll Love These Chicken Teriyaki Skewers
Chicken Teriyaki Skewers offer a symphony of flavors—sweet, savory, umami, and a touch of nuttiness from sesame oil—wrapped around juicy, perfectly charred chicken bites. Their versatility makes them a culinary crowd-pleaser at home dinner tables or festive gatherings. Plus, the homemade teriyaki glaze offers unmatched freshness and depth compared to store-bought options.
With simple ingredients and clear steps, you can master both the marinade and the grill, while variations let you customize spice level, sweetness, and dietary preferences. Leftovers are just as delightful, making these skewers both practical and indulgent.
If you enjoy comfort food with elegant flavor and friendly preparation, Chicken Teriyaki Skewers are a recipe you’ll return to again and again.