These Grilled Teriyaki Chicken Skewers are packed with sweet, savory, and smoky flavors that make every bite irresistible. Tender pieces of chicken are marinated in a rich homemade teriyaki sauce, then grilled until lightly charred and beautifully caramelized. The combination of garlic, ginger, soy sauce, and honey creates a bold flavor profile that tastes far better than takeout. These skewers are perfect for summer cookouts, family dinners, meal prep, or casual gatherings with friends. The aroma of the sizzling chicken and the glossy teriyaki glaze filling the air is enough to make everyone hungry. Served over fluffy rice or alongside fresh vegetables, this recipe delivers a satisfying meal that feels both comforting and impressive. Best of all, it’s simple enough for beginner cooks while still delivering restaurant-quality results.
Why You’ll Love This Recipe
- Packed with sweet, savory, and smoky grilled flavor
- Easy to prepare with simple pantry ingredients
- Perfect for barbecues, weeknight dinners, and meal prep
- Homemade teriyaki sauce tastes fresher than bottled versions
- Chicken stays juicy and tender thanks to the marinade
- Family-friendly recipe that appeals to all ages
Ingredients
- 900 g boneless skinless chicken thighs, cut into bite-sized cubes
- 240 ml water
- 80 ml low-sodium soy sauce
- 70 g brown sugar
- 15 ml honey
- 15 ml rice vinegar
- 10 g fresh ginger, finely minced
- 3 garlic cloves, minced
- 5 ml sesame oil
- 16 g cornstarch
- 30 ml water for cornstarch slurry
- 8 wooden or metal skewers
- 10 g sesame seeds
- 20 g green onions, finely sliced
Equipment
- Mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Resealable bag or container
- Grill
- Tongs
- Basting brush
- Serving platter
How to Make Grilled Teriyaki Chicken Skewers with Homemade Glaze
- Soak wooden skewers in water for at least 30 minutes if using wooden skewers.
- Add the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and 240 ml water to a saucepan.
- Whisk the cornstarch with 30 ml water in a small bowl until smooth.
- Stir the cornstarch mixture into the saucepan and place over medium heat.
- Cook while whisking until the sauce becomes glossy and lightly thickened.
- Remove the sauce from the heat and allow it to cool completely.
- Place the chicken pieces into a large bowl or resealable bag.
- Pour half of the cooled sauce over the chicken and toss until evenly coated.
- Refrigerate the chicken for at least 1 hour to absorb the flavors.
- Reserve the remaining sauce for basting during grilling.
- Thread the marinated chicken onto the skewers, leaving a little space between pieces.
- Preheat the grill to medium heat and lightly oil the grates.
- Arrange the skewers on the grill and cook for 4 to 5 minutes per side.
- Turn the skewers regularly to promote even browning and prevent burning.
- Brush the chicken with the reserved teriyaki glaze during the final minutes of cooking.
- Continue grilling until the chicken reaches an internal temperature of 74°C and develops caramelized edges.
- Transfer the skewers to a serving platter and let them rest for a few minutes.
- Sprinkle with sesame seeds and sliced green onions before serving.
Recipe Information
Prep Time: 20 minutes plus 1 hour marinating time
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Cuisine: Asian-Inspired
Course: Appetizer, Dinner
Flavor Profile Breakdown
- Sweet and savory teriyaki glaze
- Smoky grilled chicken aroma
- Tender and juicy interior
- Light garlic and ginger warmth
- Balanced richness with subtle acidity
- Glossy caramelized finish
Pro Tips for Best Results
- Use chicken thighs for maximum juiciness.
- Let the sauce cool before marinating the chicken.
- Cut chicken pieces into similar sizes for even cooking.
- Oil the grill grates to prevent sticking.
- Baste near the end of cooking to avoid burning the sugars.
- Use an instant-read thermometer for perfectly cooked chicken.
Variations & Substitutions
- Substitute chicken breast for a leaner option.
- Use maple syrup instead of honey.
- Add pineapple chunks between chicken pieces.
- Replace soy sauce with tamari for a gluten-free version.
- Add a pinch of red pepper flakes for heat.
- Use tofu cubes for a vegetarian alternative.
Common Mistakes to Avoid
- Skipping the marinating time.
- Applying glaze too early on the grill.
- Overcrowding the skewers.
- Cooking over excessively high heat.
- Using unevenly cut chicken pieces.
- Overcooking the chicken until dry.
Serving Suggestions
- Serve over steamed jasmine rice.
- Pair with grilled vegetables.
- Add a crisp cucumber salad on the side.
- Include roasted broccoli for a balanced meal.
- Arrange on a platter for parties and gatherings.
- Serve alongside stir-fried noodles.
Pairing Suggestions
- Iced green tea
- Sparkling water with citrus
- Asian-style slaw
- Edamame
- Vegetable fried rice
- Miso soup
Storage & Reheating Tips
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Storage: Freeze cooked skewers for up to 2 months.
- Reheating: Warm in a covered skillet over medium-low heat.
- Reheating: Heat in a 175°C oven for 10 minutes.
- Reheating: Avoid excessive microwaving to maintain texture.
- Reheating: Brush with extra sauce before warming for added moisture.
Nutrition Information (Approximate)
Calories: 410 kcal
Protein: 39 g
Carbohydrates: 24 g
Fat: 17 g
Fiber: 1 g
Sugar: 18 g
Sodium: 980 mg
Grilled Teriyaki Chicken Skewers with Homemade Glaze
Ingredients
Method
- Soak wooden skewers in water for at least 30 minutes if using wooden skewers.
- Add the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, sesame oil, and 240 ml water to a saucepan.
- Whisk the cornstarch with 30 ml water in a small bowl until smooth.
- Stir the cornstarch mixture into the saucepan and place over medium heat.
- Cook while whisking until the sauce becomes glossy and lightly thickened.
- Remove the sauce from the heat and allow it to cool completely.
- Place the chicken pieces into a large bowl or resealable bag.
- Pour half of the cooled sauce over the chicken and toss until evenly coated.
- Refrigerate the chicken for at least 1 hour to absorb the flavors.
- Reserve the remaining sauce for basting during grilling.
- Thread the marinated chicken onto the skewers, leaving a little space between pieces.
- Preheat the grill to medium heat and lightly oil the grates.
- Arrange the skewers on the grill and cook for 4 to 5 minutes per side.
- Turn the skewers regularly to promote even browning and prevent burning.
- Brush the chicken with the reserved teriyaki glaze during the final minutes of cooking.
- Continue grilling until the chicken reaches an internal temperature of 74°C and develops caramelized edges.
- Transfer the skewers to a serving platter and let them rest for a few minutes.
- Sprinkle with sesame seeds and sliced green onions before serving.
Notes
Final Thoughts
These Grilled Teriyaki Chicken Skewers are a fantastic way to bring bold flavor to your dinner table with minimal effort. The homemade glaze creates a perfect balance of sweetness and savoriness while the grill adds irresistible smoky notes. Whether you’re cooking for family, entertaining guests, or preparing meals ahead of time, this recipe consistently delivers juicy, flavorful results. Once you try these skewers, they may become a regular part of your grilling rotation.
FAQs-Grilled Teriyaki Chicken Skewers
Can I make these skewers ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance and keep it refrigerated until ready to grill.
Can I cook these without a grill?
Yes. A grill pan, broiler, or oven works well if an outdoor grill is unavailable.
How do I know when the chicken is done?
The safest method is using a thermometer. The internal temperature should reach 74°C.
Can I use store-bought teriyaki sauce?
Yes, but homemade sauce provides fresher flavor and better control over sweetness and sodium levels.
What vegetables work well on the skewers?
Bell peppers, red onions, zucchini, mushrooms, and pineapple are all excellent additions.
Can I freeze the marinated chicken?
Yes. Freeze the chicken in the marinade for up to 2 months and thaw overnight before cooking.
