Easy Teriyaki Chicken Skewers-Grilled Perfection

Teriyaki Chicken Skewers are an absolute showstopper, and for good reason! Who doesn’t love that irresistible sweet and savory glaze coating perfectly grilled chicken? I know I’m completely addicted to these flavorful morsels. They’re the ultimate crowd-pleaser, making them perfect for backyard BBQs, quick weeknight dinners, or even a fun appetizer when friends come over. What makes these Teriyaki Chicken Skewers so special is the beautiful balance of flavors – the umami-rich soy sauce, the subtle sweetness of brown sugar, the bright tang of non-alcoholic mirin, and that hint of gin extractger and garlic that just sings. Plus, the ease of preparation means you get maximum deliciousness with minimal fuss. Get ready to fire up the grill because these Teriyaki Chicken Skewers are about to become your new go-to!

Ingredients:

Teriyaki Chicken Skewers: A Flavorful Feast

There’s something incredibly satisfying about grilling juicy, marinated chicken on a skewer. And when that marinade is a classic, homemade teriyaki, you’re in for a real treat. These Teriyaki Chicken Skewers are a perfect balance of sweet, savory, and a hint of tang, making them an absolute crowd-pleaser. Whether you’re firing up the grill for a backyard barbecue, looking for a fun weeknight dinner, or prepping for a party, these skewers are guaranteed to disappear fast. The beauty of this recipe lies in its simplicity and the depth of flavor you achieve with just a few key ingredients. We’ll guide you through creating a luscious teriyaki sauce from scratch and transforming simple chicken pieces into irresistible grilled delights. Get ready to impress yourself and your guests with these delightful morsels!

Preparing the Chicken and Marinade

The first step in creating these fantastic skewers is to get our chicken ready. I prefer using chicken thighs for their inherent moisture and flavor, but chicken breasts work wonderfully too if you lean towards leaner meat. Ensure your chicken is cut into uniform 1-inch cubes. This not only helps with even cooking but also makes them perfectly bite-sized for skewers. Now, let’s talk about that glorious teriyaki sauce. In a medium saucepan, we’ll begin extract by whisking together the cornstarch and water. This creates a slurry that will thicken our sauce beautifully. Place the saucepan over medium heat and slowly bring it to a simmer, stirring constantly. As it thickens, you’ll notice a change in consistency – it should become slightly viscous. Once it reaches this point, stir in the brown sugar, soy sauce, minced garlic, rice vinegar, grated gin extractger, and honey. Continue to simmer and stir for about 5-7 minutes, or until the sugar has dissolved and the sauce has thickened to a syrupy consistency. Don’t rush this part; a well-developed sauce is key to delicious teriyaki. Finally, stir in the sesame oil for that unmistakable nutty aroma and flavor. Remove the sauce from the heat and let it cool slightly.

Marinating the Chicken

Once our teriyaki sauce has cooled down to a manageable temperature (we don’t want to cook the chicken before it’s even on the grill!), it’s time to marinate. Place your cubed chicken in a large resealable bag or a shallow dish. Pour about half of the teriyaki sauce over the chicken. Gently toss to ensure every piece of chicken is well coated. Reserve the remaining teriyaki sauce for basting later. Seal the bag or cover the dish and refrigerating for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavor the chicken will absorb. If you’re short on time, even 30 minutes will make a noticeable difference. For best results, I like to marinate it for at least an hour. While the chicken is marinating, this is a great time to soak your wooden skewers in water. Soaking them prevents them from burning on the grill. Submerge them completely in water for at least 30 minutes.

Assembling and Grilling the Skewers

Now for the fun part: assembling the skewers! Take your soaked wooden skewers and thread the marinated chicken pieces onto them. Aim for about 4-5 pieces of chicken per skewer, leaving a little space between each piece to allow for even cooking. Don’t overcrowd the skewers; this can lead to unevenly cooked chicken. Once all your skewers are assembled, it’s time to get grilling! Preheat your grill to medium-high heat. Make sure your grill grates are clean and lightly oiled to prevent sticking. Carefully place the chicken skewers on the preheated grill.

Grilling to Perfection

Cook the chicken skewers for about 8-10 minutes, turning them every 2-3 minutes. During the last few minutes of grilling, this is where we’ll use that reserved teriyaki sauce. Brush the skewers generously with the remaining teriyaki sauce on all sides. This basting step will create a beautiful, glossy glaze and add an extra layer of caramelized flavor. Continue to cook, turning occasionally, until the chicken is cooked through and has a lovely char on the edges. The internal temperature of the chicken should reach 165°F (74°C). Be careful not to overcook, as this can make the chicken dry. The glaze will caramelize quickly, so keep an eye on them.

Serving Your Delicious Skewers

Once your Teriyaki Chicken Skewers are perfectly grilled and glazed, remove them from the grill and let them rest for a minute or two. This allows the juices to redistribute, ensuring moist and tender chicken. Arrange the skewers on a platter. For a vibrant finish and a burst of freshness, sprinkle generously with sesame seeds and chopped green onions. These skewers are fantastic served on their own as an appetizer or main course. They pair wonderfully with steamed rice, a fresh salad, or grilled vegetables. Enjoy the sweet, savory, and slightly sticky perfection of your homemade Teriyaki Chicken Skewers!

Conclusion:

I hope you’re as excited as I am to try these Teriyaki Chicken Skewers! They are a fantastic choice for so many reasons: the perfect balance of sweet and savory from the homemade teriyaki sauce, the tender, juicy chicken infused with flavor, and the sheer fun of eating them right off the skewer. These skewers are incredibly versatile, making them ideal for weeknight dinners, backyard BBQs, potlucks, or even a healthy lunch option. The preparation is straightforward, and the results are consistently delicious, guaranteed to impress your family and friends. Don’t hesitate to experiment with this recipe; it’s forgiving and adaptable!

For serving suggestions, consider pairing these teriyaki chicken skewers with steamed white or brown rice, a refreshing cucumber salad, or some grilled asparagus. They also make a wonderful appetizer. If you’re looking for variations, feel free to swap chicken thighs for breasts, or even try adding chunks of pineapple or bell peppers to the skewers for extra color and flavor. Give these Teriyaki Chicken Skewers a go – I’m confident they’ll become a new favorite!

Frequently Asked Questions:

Can I make the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembling the skewers even quicker when you’re ready to cook.

What if I don’t have bamboo skewers?

If you don’t have bamboo skewers, metal skewers work perfectly well. Just be sure to soak wooden or bamboo skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill or in the oven.

How can I make these skewers spicier?

To add a touch of heat to your teriyaki chicken skewers, you can incorporate a pinch of red pepper flakes into the teriyaki sauce, or add a drizzle of sriracha or chili garlic sauce just before serving.

Teriyaki Chicken Skewers

Juicy chicken thigh (or breast) cubes marinated in a sweet and savory teriyaki sauce, grilled to perfection on skewers. Garnished with sesame seeds and green onions.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (or breasts) (cut into 1″ cubes)
• 1/3 cup brown sugar
• 1/3 cup soy sauce (*low sodium recommended )
• 2 cloves garlic (minced )
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger extract (minced )
• 1 tbsp honey
• 1/2 tsp sesame oil
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, whisk together brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil to create the teriyaki marinade.
2. Step 2
   Add the chicken cubes to the marinade, ensuring they are fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Step 3
   While the chicken is marinating, soak the wooden skewers in water to prevent them from burning on the grill. In a small bowl, mix 2 tbsp cornstarch with 1 cup water to create a slurry.
4. Step 4
   Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece.
5. Step 5
   Preheat your grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly caramelized.
6. Step 6
   During the last few minutes of grilling, brush any remaining marinade over the skewers. You can also thicken the remaining marinade with the cornstarch slurry over medium heat until it thickens into a glaze, if desired.
7. Step 7
   Remove skewers from the grill and let them rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.