Best Teriyaki Chicken Skewers Recipe: Juicy Grilled Perfection

If you’re searching for the ultimate teriyaki chicken skewers recipe that delivers tender, juicy chicken coated in a glossy, homemade teriyaki glaze, you’ve found it. These grilled teriyaki chicken skewers are a crowd-pleasing favorite, blending sweet and savory flavors with a hint of garlic and ginger for that authentic Japanese-inspired taste. Perfect for summer barbecues, weeknight dinners, or party appetizers, this easy teriyaki chicken recipe comes together quickly and never fails to impress.

Teriyaki chicken kabobs on skewers are incredibly versatile. The chicken thighs stay moist and flavorful after marinating, while the caramelized glaze adds that irresistible shine and stickiness. Whether you grill them outdoors, use an indoor grill pan, or even bake them in the oven, these homemade teriyaki chicken skewers will become a staple in your recipe rotation.

What makes this the best teriyaki chicken skewers recipe? It’s the from-scratch teriyaki sauce – no store-bought bottles needed. Made with simple pantry staples like soy sauce, mirin, brown sugar, and fresh aromatics, the sauce reduces to a thick, glossy perfection that clings beautifully to every bite of chicken. Plus, threading the chicken onto skewers makes for fun, handheld eating that’s great for kids and adults alike.

Why You’ll Love These Grilled Teriyaki Chicken Skewers

These chicken teriyaki kabobs aren’t just delicious; they’re practical too. The recipe serves 4-6 people, making it ideal for family meals or meal prep. Marinate the chicken ahead of time for deeper flavor, or whip it up in under an hour for last-minute dinners. Each skewer packs protein-rich chicken with a balanced sweet-savory profile that’s far better than takeout.

Grilling adds a subtle smoky char that elevates the dish, but don’t worry if the weather isn’t cooperating – stovetop or oven instructions are included. Garnish with sesame seeds and green onions for that restaurant-quality finish. Pair them with steamed rice, stir-fried veggies, or a fresh salad for a complete meal.

This easy teriyaki chicken recipe is naturally gluten-free if you use tamari instead of soy sauce, and it’s customizable – add pineapple chunks or bell peppers to the skewers for a Hawaiian twist.

The History and Appeal of Teriyaki Chicken Skewers

Teriyaki is a classic Japanese cooking technique where “teri” means shine (from the glossy sauce) and “yaki” means grill or broil. While traditional yakitori uses simple salt or tare sauce, modern teriyaki chicken skewers have become a global favorite, especially in American-Japanese fusion cuisine.

In Japan, similar skewers called yakitori are street food staples, grilled over charcoal for smoky flavor. Our version captures that essence with a homemade sauce that’s balanced – not too sweet, with umami from soy and depth from ginger and garlic.

These grilled teriyaki chicken skewers are perfect for entertaining because they’re finger-friendly and visually appealing. The caramelization creates beautiful grill marks, and the aroma while cooking is unbeatable.

Ingredients

For the Homemade Teriyaki Sauce/Marinade:

• ½ cup low-sodium soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• ¼ cup sake (or substitute with dry sherry or water)
• ⅓ cup brown sugar, packed
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)
• 1 teaspoon sesame oil

For the Skewers:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces (for skewering, optional)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Optional Equipment:

• Wooden or metal skewers (soak wooden ones in water for 30 minutes)

Instructions

1. In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil. Bring to a gentle simmer, stirring until the sugar dissolves completely.
2. In a small bowl, mix cornstarch with water to create a slurry. Stir it into the simmering sauce. Cook for 3-5 minutes until the sauce thickens to a glossy glaze consistency. Remove from heat and let cool slightly. Reserve about ⅓ of the sauce for basting and serving.
3. Place the chicken thigh pieces in a large zip-top bag or bowl. Pour the remaining teriyaki sauce over the chicken. Seal and massage to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for maximum flavor.
4. If using wooden skewers, soak them in water while the chicken marinates. Preheat your grill to medium-high heat (about 400°F) or heat a grill pan on the stovetop.
5. Thread the marinated chicken pieces onto the skewers, alternating with green onion pieces if desired. Leave a little space between pieces for even cooking.
6. Oil the grill grates lightly. Place the skewers on the grill and cook for 5-7 minutes per side, turning occasionally.
7. In the last few minutes, brush the reserved teriyaki sauce generously over the skewers, turning to caramelize all sides. Cook until the chicken reaches an internal temperature of 165°F and has a beautiful glossy char.
8. Remove from the grill and let rest for 2-3 minutes. Sprinkle with sesame seeds and chopped green onions. Serve hot with extra sauce on the side.

Pro Tips for Perfect Teriyaki Chicken Skewers

To make your grilled teriyaki chicken skewers truly exceptional, follow these expert tips:

• Use chicken thighs: They stay juicier than breasts, especially on the grill. The fat renders beautifully, keeping the meat tender.
• Don’t skip the marinade time: Even 30 minutes makes a difference, but overnight is best for deep flavor penetration.
• Baste wisely: Brush with reserved sauce only at the end to avoid burning from the sugar content.
• Prevent sticking: Oil the grill well and don’t move the skewers too early.
• Char control: The sauce has sugar, so watch for flare-ups. Move to indirect heat if needed.
• Thicken the sauce properly: The cornstarch slurry ensures a sticky glaze that coats the chicken perfectly.
• Garnish generously: Toasted sesame seeds add nutty crunch, while green onions bring freshness.

For oven-baked version: Preheat to 425°F, place skewers on a lined baking sheet, and bake for 20-25 minutes, turning and basting halfway.

Stovetop grill pan works great too – just ensure good ventilation for the smoke.

Variations on Homemade Teriyaki Chicken Skewers

This easy teriyaki chicken recipe is highly adaptable:

• Hawaiian Style: Add pineapple chunks and red bell pepper to the skewers for sweet, tropical vibes.
• Spicy Kick: Stir sriracha or red pepper flakes into the sauce.
• Vegetable-Loaded: Include zucchini, mushrooms, or onions for a full kabob experience.
• Yakitori-Inspired: Use only green onions with chicken for classic negima style.
• Low-Carb: Serve over cauliflower rice or zucchini noodles.
• Air Fryer Option: Cook at 400°F for 10-12 minutes, shaking and basting midway.

These chicken teriyaki kabobs also make excellent meal prep – cook a batch on Sunday for lunches all week.

Serving Suggestions for Grilled Teriyaki Chicken

Elevate your teriyaki chicken skewers with these pairings:

• Classic steamed jasmine or brown rice
• Asian-inspired slaw with cabbage, carrots, and sesame dressing
• Grilled vegetables like asparagus or broccoli
• Simple cucumber salad with rice vinegar
• Fried rice or noodle stir-fry
• Hawaiian macaroni salad for a fusion twist

For appetizers, serve with toothpicks and dipping sauce. They’re fantastic party food!

Fun Facts About Teriyaki and Yakitori Culture

Did you know teriyaki as we know it in the West was popularized by Japanese immigrants in Hawaii and the US? Traditional Japanese tare sauce is simpler, but the sweetened version has become beloved worldwide.

Yakitori shops in Japan specialize in dozens of skewer varieties, grilled over binchotan charcoal for superior flavor. Home cooks can approximate this with a hot grill and good basting technique.

These grilled teriyaki chicken skewers capture that street-food magic right in your backyard.

Storage and Reheating Tips

Store leftover teriyaki chicken skewers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven at 350°F until warmed through. The sauce may thicken further in the fridge – thin with a splash of water if needed.

Freeze cooked skewers for up to 3 months. Thaw overnight and reheat.

With this recipe, you’ll master homemade teriyaki chicken skewers that rival any restaurant. The combination of juicy chicken, glossy sauce, and easy preparation makes it a winner every time.

Ready to fire up the grill? These are the teriyaki chicken kabobs your family will request again and again. Enjoy the sweet-savory perfection!