Teriyaki chicken skewers coat evenly cut chicken with a homemade soy, ginger, and brown sugar sauce. Cook and cool the sauce before marinating, then keep separate portions for grilling and serving.
Two pounds of chicken make eight skewers, or two per serving. Cooling the sauce and marinating the chicken take additional time beyond the stovetop and grill cooking.
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Why This Recipe Works
Cornstarch thickens the sauce so it clings to the chicken. Equal-size pieces grill more predictably, while reserving clean sauce before adding raw chicken gives you a safe finishing drizzle.
Ingredients for Teriyaki Chicken Skewers
For the marinade
- 1 cup water, cold
- 1/3 cup brown sugar
- 1/3 cup soy sauce, low-sodium preferred
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- 2 tbsp cornstarch
For the skewers
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 8 skewers
- sesame seeds, optional, for garnish
- green onion, chopped, optional, for garnish
As Needed
- neutral cooking oil, as needed for grill grates
- water, as needed for soaking wooden skewers or loosening sauce
How to Make Teriyaki Chicken Skewers
1. Cook and cool the sauce. Whisk the cornstarch into the cup of cold water until it is smooth. Combine with the sugar, soy sauce, garlic, vinegar, ginger, honey, and sesame oil in a saucepan. Bring to a simmer over medium heat, stirring for about 3–5 minutes until the sauce looks glossy and coats the spoon. Transfer to a shallow heat-safe container and cool until no longer warm; allow about twenty minutes, using the refrigerator to help. Thickened sauce can be loosened with a little water if needed.
2. Marinate and reserve. Divide the cooled sauce in half before adding any chicken. Use one half to coat the chicken cubes and refrigerate for at least thirty minutes. Split the other half into two clean portions: one for basting and one that stays untouched for serving. If using wooden skewers, soak them in water for thirty minutes during this waiting period.
3. Thread and grill. Thread the chicken onto eight skewers with the pieces close together but not compressed into a solid block. Preheat a grill to medium heat, about 350–400°F, and lightly oil the grates. Grill for roughly 10–15 minutes, turning every 3–4 minutes, checking early because breast pieces can finish quickly. Brush with the basting portion during the last few minutes and continue until the thickest pieces reach 165°F. Move away from flare-ups so the sweet coating browns without burning.
4. Finish the portions. Discard the raw-chicken marinade and leftover sauce from the basting bowl. Use only the untouched serving portion for the final drizzle. Divide the eight skewers among four plates and add optional sesame seeds and green onion after grilling.
How to Serve
Serve two skewers per person over cooked rice with steamed broccoli or a cucumber salad. Rice and vegetables are optional accompaniments with their own preparation times. Drizzle the reserved serving sauce over the plated chicken.
Storage and Reheating
Refrigerate leftovers promptly in covered shallow containers at 40°F or below and use within 3 days. Reheat cooked portions to 165°F; a little water helps loosen pasta or sauce that has thickened in storage. Remove skewers before microwaving. See federal cold-storage guidance for more details.
Tips and Variations
- Use boneless, skinless thighs or breasts cut into evenly sized cubes.
- Set up a cooler area of the grill for sauce that begins to scorch.
- Let the thermometer determine when the skewers are done; do not keep grilling cooked chicken to reach a longer clock time.
Frequently Asked Questions
Can I use a grill pan?
Yes, preheat it over medium heat and lightly oil the surface. Cook in batches if the skewers cannot lie flat without crowding.
Can I marinate longer?
You can marinate covered in the refrigerator for up to a day. Include that extra waiting time in your meal plan.
Why are there separate sauce bowls?
The serving portion stays away from raw chicken and the basting brush. Keep it separate until the skewers reach the table.
More Recipe Ideas
- Grilled Hawaiian Teriyaki Chicken Skewers
- Hawaiian Teriyaki Chicken Skewers
- Air Fryer Teriyaki Chicken
Teriyaki Chicken Skewers
Equipment
- 8 skewers, metal or wooden
Ingredients
For the marinade
- 1 cup water cold
- 1/3 cup brown sugar
- 1/3 cup soy sauce low-sodium preferred
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- 2 tbsp cornstarch
For the skewers
- 2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch cubes
- 8 skewers
- sesame seeds optional, for garnish
- green onion chopped, optional, for garnish
As Needed
- neutral cooking oil as needed for grill grates
- water as needed for soaking wooden skewers or loosening sauce
Instructions
Method
- Whisk 2 tablespoons cornstarch into 1 cup cold water. Add to a saucepan with the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil; simmer over medium heat, stirring, for 3–5 minutes until glossy and thickened.
- Transfer sauce to a shallow heat-safe container and cool until no longer warm, about 20 minutes with refrigeration as needed. Use half for the chicken; divide the other half equally between separate basting and serving bowls.
- Coat 2 lb chicken cut into 1-inch cubes with the marinade half; cover and refrigerate for at least 30 minutes. Soak 8 wooden skewers in water for 30 minutes concurrently, or use metal skewers.
- Thread chicken evenly onto 8 skewers; preheat grill to medium, about 350–400°F, and lightly oil the grates. Grill for about 10–15 minutes, turning every 3–4 minutes and brushing with the basting portion near the end, until the thickest pieces reach 165°F.
- Discard raw-chicken marinade and leftover basting sauce. Serve 2 skewers per portion with the untouched serving sauce and optional sesame seeds and green onion.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
