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Teriyaki chicken skewers bring together juicy marinated chicken and a sticky sweet savory sauce all caramelized over the grill. I love making these for backyard get-togethers and family dinners because they always disappear fast and are a guaranteed crowd pleaser.
I first tried making these for a late spring barbecue and they instantly became a family favorite. There is something unbeatable about homemade teriyaki sauce—a little sweet a little tangy and full of real ginger and garlic flavor.
Ingredients
- Chicken thighs or breasts: cut into cubes Certain to stay juicy on the grill Try to select organic or free range for best flavor
- Cornstarch: Helps the sauce thicken for a glossy finish Ensure it is fresh and lump free
- Water: Thins out the sauce for proper coating Use filtered if possible
- Brown sugar: Brings warmth and sweetness Opt for dark brown for richer flavor
- Soy sauce: Balances the sweetness with salty umami Low sodium helps control saltiness
- Garlic: minced Adds pungency and aroma Use fresh for superior taste
- Rice vinegar: Offers brightness and a subtle tang Choose unseasoned rice vinegar for pure flavor
- Fresh ginger: Grated or minced Delivers that signature zing Firm unwrinkled ginger root is best
- Honey: A touch of natural sweetness Local honey is ideal for depth
- Sesame oil: Infuses nutty aroma Use toasted sesame oil for real richness
- Skewers: Wooden or metal Soak wooden ones in water to prevent burning
- Sesame seed: crunchy garnish Sprinkle just before serving
- Chopped green onion: fresh and vibrant Save the greenest tops for color
Step by Step Instructions
- Make the Sauce:
- Whisk cornstarch and water in a small bowl until completely smooth. In a medium saucepan add brown sugar soy sauce garlic rice vinegar ginger honey sesame oil and the cornstarch mix. Stir constantly over medium heat until the sauce simmers and thickens into a glossy syrup. Remove from heat and let cool fully. For quick chilling nest the saucepan in an ice bath or place in the fridge.
- Marinate the Chicken:
- Put the cubed chicken into a large zip top bag. Pour half of the cooled teriyaki sauce over the chicken. Seal the bag tightly and massage it gently to coat all the pieces. Refrigerate and marinate for at least thirty minutes or up to two hours for best flavor.
- Skewer and Prepare the Grill:
- Thread the marinated chicken onto soaked wooden or metal skewers spacing pieces evenly for even cooking. Preheat your grill to medium heat. Clean and lightly oil the grates to prevent sticking.
- Grill the Skewers:
- Place chicken skewers on the hot grill in a single layer. Grill while turning every three to four minutes basting occasionally with reserved teriyaki sauce. Cook until chicken is cooked through with golden edges and an internal temperature of one hundred sixty five degrees. Total grill time should be around twenty to thirty minutes.
- Finish and Serve:
- Transfer the hot skewers to a platter. Sprinkle generously with sesame seeds and chopped green onions. Serve immediately over steamed rice for a complete meal.
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Storage Tips
Leftover teriyaki chicken skewers will keep in an airtight container in the fridge for up to three days. For best results remove the chicken from the skewers before storing. Reheat gently on the stovetop or in the microwave adding a sprinkle of water to keep the sauce glossy.
Ingredient Substitutions
If you do not have chicken thighs chicken breasts work just as well though thighs will stay juicier on the grill. For a gluten free version use tamari or coconut aminos in place of soy sauce. Maple syrup can swap for honey in a pinch.
Serving Suggestions
These skewers are perfect with a bowl of freshly steamed jasmine or sushi rice. For extra vegetables try serving alongside grilled asparagus bok choy or a crisp cucumber salad. They are also great as a filling in lettuce wraps for a lighter meal.
Cultural and Historical Context
Teriyaki is a Japanese cooking method involving grilling food with a shiny glaze of soy sauce sugar and mirin or sake. The word teriyaki combines the characters for glaze and grill. While this version uses Western pantry staples for convenience assembling skewers and grilling over open flames celebrates the spirit of casual summer gatherings much like in Japan.
Common Queries
- → How long should chicken be marinated for maximum flavor?
Let the chicken marinate in teriyaki sauce for at least 30 minutes, but for deeper flavor you can refrigerate it for up to 2 hours.
- → Can chicken breasts be used instead of thighs?
Yes, chicken breasts can be substituted for thighs; just take care not to overcook, as breasts tend to dry out faster than thighs.
- → What’s the ideal grill temperature for skewers?
Grilling over medium heat helps cook the chicken through while giving it a nicely caramelized, lightly charred exterior.
- → How do you prevent the chicken from sticking to the grill?
Brush the grill grate with oil before placing the skewers down, and avoid flipping too soon to allow a natural crust to form.
- → What can be served alongside these skewers?
Steamed rice, pickled vegetables, or a simple green salad make excellent accompaniments to these savory skewers.