These savory grilled teriyaki chicken skewers feature juicy meat infused with a homemade sweet and salty glaze. They are an excellent choice for outdoor barbecues or a fast, flavor-packed weeknight dinner.
List of ingredients
- 2 lbs. chicken thighs (or breasts) – cut into 1″ cubes for even cooking.
- 2 tbsp cornstarch – used to thicken the glaze.
- 1 cup water – the base for the sauce.
- 1/3 cup brown sugar – provides a rich sweetness.
- 1/3 cup soy sauce – low sodium is recommended for better salt control.
- 2 cloves garlic – minced fresh for the best aroma.
- 1 tbsp rice vinegar – adds a necessary tang to balance the sugar.
- 1/2 tbsp fresh ginger – minced finely to provide a zesty kick.
- 1 tbsp honey – adds a glossy finish and deep sweetness.
- 1/2 tsp sesame oil – used for a distinct nutty flavor.
- 8 skewers – for holding the chicken cubes.
- sesame seed – used for optional garnish.
- chopped green onion – used for optional garnish.
step-by-step instructions
- Prepare the glaze: Combine the cornstarch and water in a small bowl until smooth. In a medium saucepan, combine the cornstarch mixture with the brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil. Stir frequently and bring the mixture to a simmer. Cook until the sauce lightly thickens and turns a dark brown color. Remove from heat and let it cool completely, using the refrigerator to speed up the cooling process.
- Marinate the meat: Place the cubed chicken into a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken and shake gently to ensure every piece is evenly coated. Seal the bag and let the chicken marinate in the refrigerator for at least 30 minutes. Set the remaining half of the sauce aside for basting later.
- Assemble the skewers: Once the marination time is complete, thread the chicken cubes onto the skewers. While you prepare the meat, heat your grill to medium heat.
- Grill the chicken: Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and turn them every 3 to 4 minutes. Continue cooking for about 20 to 30 minutes until the chicken is cooked through with an internal temperature of 165 degrees. During the final few rotations, baste the chicken generously with the remaining teriyaki sauce.
- Finish and serve: Remove the skewers from the grill immediately. Serve them hot, topped with a sprinkle of sesame seeds and fresh chopped green onions.
Pro Grilling Techniques for Better Results
Soaking Wooden Skewers to Prevent Burning
If you are using bamboo or wooden skewers, soak them in water for at least 30 minutes before threading the meat. This hydration prevents the wood from catching fire or charring too quickly over the open flame. It ensures the focus remains on the cooked chicken rather than burnt sticks.
Managing Heat Zones for Even Cooking
Maintain a consistent medium heat across your grill to avoid scorching the sugars in the teriyaki sauce. If your grill has a hot spot, move the skewers to a cooler area once they develop a nice char. This allows the internal temperature to reach 165 degrees without burning the exterior.
Timing the Final Baste for a Glossy Glaze
Apply the reserved sauce only during the last few minutes of grilling. Because the sauce contains honey and brown sugar, it can burn quickly if exposed to high heat for too long. Basting at the end creates a thick, sticky glaze that looks professional and tastes fresh.
Using a Meat Thermometer for Precision
Always use an instant-read meat thermometer to check the thickest part of the chicken cubes. This removes the guesswork and ensures the meat is safe to eat without being overcooked. Chicken thighs are more forgiving, but breasts can dry out quickly if left too long.
Ingredient Substitutions and Flavor Tweaks
Replacing Soy Sauce for Dietary Needs
If you need a soy-free alternative, coconut aminos provide a similar salty and slightly sweet profile. While the flavor is a bit milder, it works well with the ginger and garlic. Adjust the amount of salt in the recipe if the substitute is significantly less salty.
Substituting Fresh Ginger with Ground Ginger
In cases where fresh ginger is unavailable, you can use ground ginger powder. Use half the amount specified in the recipe, as dried spices are more concentrated than fresh. While the flavor is slightly different, it still provides the necessary warmth to the sauce.
Alternative Vinegar Options for Tanginess
Rice vinegar is preferred for its mild acidity, but white wine vinegar is a suitable replacement. If you only have apple cider vinegar, it will work, though it may add a fruity note to the sauce. Avoid using distilled white vinegar, as it can be too harsh for this delicate balance.
Choosing Between Chicken Thighs and Breasts
Chicken thighs are recommended for their higher fat content, which keeps the meat juicy during grilling. If you prefer chicken breasts, be mindful that they cook slightly faster and can become dry. Reduce the grilling time slightly for breasts to maintain a tender texture.
Creative Variations for Your Skewers
Adding Colorful Vegetables to the Mix
You can turn these into full meals by adding chunks of bell pepper, red onion, or zucchini between the chicken cubes. Ensure the vegetables are cut to a similar size as the chicken for uniform cooking. Vegetables add a crunch and a pop of color to the platter.
Introducing a Spicy Element
For those who enjoy heat, stir a teaspoon of sriracha or red pepper flakes into the sauce before simmering. You can also brush the finished skewers with a mixture of honey and chili garlic sauce. This adds a spicy contrast to the sweetness of the brown sugar.
Incorporating Tropical Fruit
Adding fresh pineapple chunks to the skewers creates a classic Hawaiian-style flavor profile. The acidity of the pineapple helps tenderize the meat and complements the teriyaki glaze. Grill the pineapple until caramelized for the best taste.
Using Different Sweeteners for Depth
While brown sugar and honey are traditional, maple syrup can be used for a unique woodland sweetness. Molasses can also be substituted for brown sugar to create a darker, more robust glaze. Keep the total amount of sweetener consistent to maintain the sauce’s viscosity.
Serving Suggestions and Side Dish Pairings
Choosing the Right Rice Base
Steamed jasmine rice is the traditional choice for its floral aroma and fluffy texture. For a healthier option, use steamed brown rice or quinoa to add more fiber and nuttiness. The rice acts as a perfect sponge for any extra teriyaki sauce.
Pairing with Refreshing Vegetable Sides
A chilled cucumber salad with rice vinegar and sesame oil balances the richness of the grilled chicken. Alternatively, a creamy coleslaw or a steamed broccoli side provides a crisp contrast. These light sides prevent the meal from feeling too heavy.
Adding Grilled Corn on the Cob
Since the grill is already hot, adding corn on the cob is a practical choice. Grill the corn until slightly charred and brush it with a small amount of butter and salt. The sweetness of the corn pairs naturally with the teriyaki flavors.
Plating for a Crowd
For a party presentation, arrange the skewers on a large wooden platter over a bed of steamed rice. Garnish the entire platter with extra sliced green onions and toasted sesame seeds. Serve the remaining sauce in a small bowl on the side for dipping.
Storage and Reheating Guide
Storing Leftover Chicken Skewers
Place leftover skewers in an airtight container and refrigerate them for up to three to four days. Keep the extra sauce in a separate container to prevent the chicken from becoming soggy. Ensure the meat is completely cooled before sealing the container.
Reheating for Optimal Texture
To avoid drying out the meat, reheat the skewers in an oven or air fryer at 350 degrees for a few minutes. Avoid the microwave if possible, as it can make the chicken rubbery. Brush a little fresh sauce on the meat before reheating to restore the glaze.
Freezing Marinated Chicken
You can prepare the chicken and marinade in a ziplock bag and freeze it for future use. This allows the meat to marinate slowly as it thaws in the refrigerator. Thaw completely before skewering and grilling to ensure even cooking.
Common Troubleshooting and FAQs
Why is my teriyaki sauce too thin?
The sauce may be thin if the cornstarch wasn’t fully dissolved or if it didn’t simmer long enough. Ensure you create a slurry with water first and let the sauce reach a gentle boil. If it is still too thin, simmer it for another few minutes on low heat.
Why does the sauce burn quickly on the grill?
The high sugar content in the honey and brown sugar causes the glaze to caramelize and burn rapidly. To prevent this, keep the heat at medium and only baste during the final stage of grilling. Avoid using high heat settings that can scorch the exterior.
How long can I marinate the chicken?
While 30 minutes is the minimum, you can marinate the chicken for up to 24 hours. However, marinating for too long can cause the acids in the vinegar to break down the meat fibers too much. This can result in a mushy texture rather than a tender one.
Can I make this without a grill?
Yes, you can use a grill pan on the stovetop or bake the skewers in the oven at 400 degrees. In the oven, turn the skewers halfway through and broil them for the last two minutes to get a char. The flavor will be slightly different, but the results are still delicious.
Print
Grilled Teriyaki Chicken Skewers
- Total Time: 90 minutes
- Yield: 4 people 1x
- Diet: General
Description
The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds, fresh chopped green onions over steamed rice.
Ingredients
- 2 lbs. chicken thighs (or breasts), cut into 1″ cubes
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger, minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- 8 skewers
- Sesame seeds
- Chopped green onion
Instructions
- Step 1: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining sauce ingredients along with the cornstarch mixture. Stirring frequently, bring to a simmer and cook until lightly thickened. Remove from heat and let cool completely.
- Step 2: Place cubed chicken in a large ziplock bag. Pour half of the cooled sauce over the chicken and shake to coat. Marinate in the fridge for at least 30 minutes. Set remaining sauce aside.
- Step 3: Place marinated chicken on skewers and heat the grill to medium heat.
- Step 4: Place skewers on a lightly oiled grill. Turn every 3-4 minutes until cooked through (internal temperature 165 degrees), about 20-30 minutes. Baste with remaining teriyaki sauce during the last few turns.
- Step 5: Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds.
Notes
Soaking your skewers in water will help to prevent burning while grilling.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 2 skewers
- Calories: 390 kcal
- Sugar: 22 g
- Sodium: 1291 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.04 g
- Carbohydrates: 28 g
- Fiber: 0.3 g
- Protein: 46 g
- Cholesterol: 215 mg