I fell in love with teriyaki chicken skewers during my travels through Japan, where the sweet-savory glaze would caramelize perfectly on hot grills at street markets. This homemade version brings those magical flavors right to your backyard!
My Grandmother’s Secret Teriyaki Recipe
Food is my love language, a way to share joy and create memories. That’s exactly what these teriyaki chicken skewers mean to me! It all started in my Grandma’s kitchen, where she’d thread pieces of juicy chicken onto bamboo skewers while I watched, wide-eyed and hungry. The sweet-savory aroma of teriyaki sauce would fill our home, making everyone drift toward the kitchen like they were under a spell.
When I first tried recreating these skewers as a young cook, I made the mistake of rushing the marinating process. Trust me, those extra hours make all the difference! Now, I pour my heart into ensuring each skewer is not only authentic but also a reliable delight for you to recreate.
What I love most about these teriyaki chicken skewers is how they bring people together. Whether it’s a backyard barbecue or a cozy family dinner, there’s something magical about food on sticks that makes everyone smile—especially when paired with something like our Grilled Shrimp Skewers.The sticky, caramelized edges and juicy centers are absolutely worth the little bit of prep time. Ready to bring some Japanese-inspired joy to your table?
Why You’ll Love These Sweet & Savory Skewers
When I first started making these teriyaki chicken skewers, I was thrilled by how something so simple could taste so incredible! The recipe comes from my grandmother who adapted traditional Japanese flavors to suit our family’s tastes, creating the perfect balance of sweet and savory.
Perfectly balanced flavors: The honey-soy marinade creates that authentic teriyaki taste with just the right balance of sweet and savory that keeps everyone coming back for more.
Make-ahead friendly: I always prep these the night before a gathering so the chicken can soak up all those wonderful flavors—makes day-of cooking so much easier!
Crowd-pleaser for all ages: My kids gobble these up just as happily as the adults do, making them my go-to recipe when hosting families.
Quick cooking time: Once marinated, these skewers cook up in just 15 minutes, perfect for those evenings when I’m craving something delicious but don’t want to spend hours at the grill.
Versatile for any occasion: I’ve served these at casual backyard barbecues and fancy dinner parties alike—they always feel just right for the occasion!
“These skewers aren’t just food—they’re little sticks of joy that bring my family together around the table.”
Ingredient Note List
Boneless, skinless chicken thighs: I always choose thighs over breast meat because they stay wonderfully juicy and tender even with high-heat grilling, giving you that melt-in-your-mouth texture.
Soy sauce: The foundation of any good teriyaki sauce, soy sauce brings that wonderful umami depth that makes these teriyaki chicken skewers so satisfying and crave-worthy.
Honey: In my kitchen, I prefer using honey instead of traditional sugar for a more complex sweetness that caramelizes beautifully on the grill, creating those irresistible sticky bits.
Rice vinegar: This adds a gentle tang that balances the sweetness of the honey, and I’ve found it helps tenderize the chicken for that perfect texture.
Sesame oil: Just a couple tablespoons brings a nutty, aromatic quality that takes these teriyaki chicken skewers from good to absolutely unforgettable.
Fresh garlic and ginger: I always say fresh is best when it comes to these flavor powerhouses—they infuse the marinade with warmth and brightness that dried versions simply can’t match.
Cornstarch: My grandmother taught me this trick—a little cornstarch helps thicken the sauce to that perfect glossy consistency that clings beautifully to each piece of chicken.
Green onions: I love sprinkling these on top just before serving for a fresh pop of color and a mild oniony flavor that complements the rich teriyaki sauce.
Sesame seeds: These tiny seeds add a wonderful textural contrast and visual appeal—I toast mine lightly beforehand to bring out their nutty flavor.
How to Cook Teriyaki Chicken Skewers?
Step 1. I usually start by whisking together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl until well combined—taking a moment to appreciate the wonderful aromas that remind me of my grandmother’s kitchen.
Step 2. My husband prefers when I use chicken thighs cut into uniform pieces (about 1-inch cubes) because they cook more evenly and stay juicier than chicken breast.
Step 3. I’ve found that placing the chicken in a zip-top bag with the marinade allows for better coating than a shallow dish, so I pour the marinade over the chicken, seal it up, and refrigerate for at least 2 hours—though overnight always gives the best flavor!
Step 4. My grandma always said to soak wooden skewers for at least 30 minutes before grilling, and she was right—this simple step prevents them from burning and ruining all your hard work.
Step 5. When threading the chicken, I leave a little space between pieces so the heat can circulate and caramelize all sides evenly—a trick I learned after years of making these teriyaki chicken skewers.
Step 6. I usually preheat my grill to medium-high heat (about 375-400°F) for the perfect balance of char and tenderness.
Step 7. When placing skewers on the grill, I arrange them perpendicular to the grates so they don’t fall through—a lesson I learned the hard way years ago!
Step 8. For that authentic teriyaki glaze, I always reserve some marinade before adding the raw chicken, then simmer it with a cornstarch slurry until it’s thick enough to coat the back of a spoon.
How to Store & Reheat
I usually store leftover teriyaki chicken skewers in an airtight container in the refrigerator, where they stay deliciously fresh for up to 3 days. For easier storage, I often remove the meat from the skewers—though my husband sometimes keeps them on for easy reheating and snacking!
If you’d like to meal prep these ahead of time, I recommend marinating the chicken and freezing it uncooked in the marinade for up to 2 months. This way, when you’re ready to cook, you can thaw it overnight in the fridge and it’ll be perfectly infused with flavor.
For best results, I like to reheat these skewers in a covered skillet with a splash of water over medium-low heat for about 5 minutes. The steam helps keep the chicken moist while warming it through. If you’re in a hurry, the microwave works too—just cover with a damp paper towel and heat in 30-second intervals until warm. My grandmother always said, “Never reheat chicken on high heat,” and she was absolutely right—it’s the secret to preventing that dreaded rubbery texture!
What to Serve with Teriyaki Skewers
Fluffy Steamed Rice: In my kitchen, I often serve these skewers over a bed of steaming jasmine rice that soaks up all that delicious teriyaki sauce—or try our Egg Fried Rice with Veggies for a complete and hearty twist. Cucumber Salad: The cool crispness of thinly sliced cucumbers tossed with rice vinegar and a sprinkle of salt creates a refreshing contrast—similar to our Cucumber Salad. Grilled Pineapple: I can’t imagine serving these skewers without some caramelized fruit—our Grilled Shrimp Skewers have a similarly summery vibe. Miso Soup: For a traditional touch, try miso soup with a side of Garlic Roasted Sweet Potatoes for a cozy pairing. Stir-Fried Vegetables: A colorful mix of veggies works wonders—but when I want something different, I love our Garlic Butter Shrimp and Rice as a vibrant side.
FAQs
Can I use chicken breast instead of thighs?
Yes, you absolutely can! I recommend cutting the breast meat into slightly larger chunks and reducing the cooking time by about 2 minutes to keep it from drying out.
How long should I really marinate the chicken?
For the best flavor, I find that 2 hours is good, but overnight is magical! The longer marinade time allows the chicken to absorb all those wonderful teriyaki flavors.
Can I make these skewers in the oven?
Absolutely! I sometimes bake them at 425°F for 15-20 minutes when grilling isn’t an option. Just place them on a rack over a baking sheet for the best results.
Why is my teriyaki sauce not thickening?
Make sure your cornstarch is fully dissolved in cold water before adding it to the hot marinade. I’ve found that simmering for at least 3 minutes while stirring constantly helps achieve that perfect glossy thickness.
Can I make these skewers ahead for a party?
Yes! I often marinate the chicken the day before, then thread it onto skewers a few hours before guests arrive. This makes the actual cooking quick and stress-free when it’s time to entertain.
How do I know when the chicken is fully cooked?
I always look for an internal temperature of 165°F using a meat thermometer. The chicken should be opaque all the way through with no pink remaining.
Teriyaki Chicken Skewers
Delightful and savory teriyaki chicken skewers, perfect for grilling and garnished with green onions and sesame seeds.
1poundBoneless, skinless chicken thighsCut into 1-inch pieces.
1/4cupSoy sauceFor marinating the chicken.
1/4cupHoneyAdds sweetness to the marinade.
2tablespoonsRice vinegarProvides acidity to balance the flavors.
2tablespoonsSesame oilAdds a nutty flavor.
2clovesGarlicMinced for flavor.
1teaspoonFresh gingerGrated for a zesty kick.
1tablespoonCornstarchUsed to thicken the sauce.
1tablespoonWaterTo mix with cornstarch.
Garnish
Green onionsChopped, for garnish.
Sesame seedsFor garnish.
Instructions
In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Remove the chicken from the marinade and thread the pieces onto the skewers, leaving a little space between each piece.
Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Baste with any remaining marinade during the last few minutes of cooking for extra flavor.
In a small saucepan, combine the cornstarch and water, stirring until smooth. Add the remaining marinade and bring to a simmer over medium heat. Cook for 2-3 minutes until the sauce thickens.
Remove the skewers from the grill and drizzle with the thickened teriyaki sauce. Garnish with chopped green onions and sesame seeds before serving.
Notes
Enjoy your Teriyaki Chicken Skewers, a deliciously sweet and savory treat perfect for any occasion!
