Easy Teriyaki Chicken Skewers- Quick & Delicious Recipe

Teriyaki Chicken Skewers are undeniably one of those dishes that just screams summer fun and effortless entertaining. Who can resist that irresistible sweet and savory glaze caramelizing beautifully on tender chicken pieces? I know I can’t! These Teriyaki Chicken Skewers are my go-to for backyard barbecues, weeknight dinners that need a little pizzazz, or even just a quick and satisfying lunch. What makes them truly special, beyond the addictively delicious teriyaki sauce, is their versatility and sheer joy-factor. You can marinate them ahead of time, toss them on the grill or even under the broiler, and serve them with anything from fluffy rice to a vibrant salad. The magic lies in that perfectly balanced teriyaki marinade, creating a flavor explosion with every bite. Get ready to impress yourself and your loved ones with these incredibly craveable Teriyaki Chicken Skewers!

Ingredients:

Let’s whip up some incredibly delicious and ridiculously easy Teriyaki Chicken Skewers! These are perfect for a weeknight dinner, a backyard BBQ, or even for packing in lunches. The sweet and savory teriyaki glaze, combined with tender chicken on a skewer, is a flavor combination that always wins. We’re going to make our own teriyaki sauce from scratch, which is so much better than store-bought, and then marinate and grill our chicken to perfection. Get ready for some serious flavor!

Preparing the Chicken and Marinade

The first step is to get our chicken ready and start on that amazing teriyaki sauce. If you’re using chicken breasts, trim any excess fat. For chicken thighs, they are naturally more forgiving and tend to stay juicier, so they are my personal favorite for skewers. Cut the chicken into roughly 1-inch cubes. This size is ideal because it will cook relatively quickly and evenly on the skewers.

Now, let’s create our teriyaki masterpiece. In a medium saucepan, whisk together the cornstarch and water until the cornstarch is fully dissolved and there are no lumps. This slurry will be the base for our thick and glossy sauce. Add the brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh gin extractger, and honey to the saucepan. Stir everything together well.

Place the saucepan over medium heat. We want to bring the mixture to a simmer, stirring constantly. As it heats, the sauce will start to thicken. Once it reaches a gentle simmer and has thickened to a consistency that coats the back of a spoon, remove it from the heat. Stir in the sesame oil. The sesame oil adds a wonderful nutty aroma and flavor that is characteristic of teriyaki. Allow the sauce to cool for a few minutes before proceeding. While it’s cooling, you can prepare your skewers. If you’re using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes to prevent them from burning on the grill.

Marinating the Chicken

Once our teriyaki sauce has cooled slightly, it’s time to marinate the chicken. Place the cubed chicken into a medium-sized bowl. Pour about half of the teriyaki sauce over the chicken. Reserve the remaining half of the sauce for basting later. Gently toss the chicken to ensure that each piece is evenly coated with the teriyaki marinade. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the chicken for at least 30 minutes, or for up to 4 hours. The longer it marinates, the more the flavors will penetrate the chicken, making it even more delicious. Just don’t marinate it for too long, especially if using chicken breasts, as the acidity in the soy sauce can start to break down the proteins too much.

Skewering and Grilling

After the chicken has marinated, thread the chicken cubes onto the prepared skewers. Try to distribute the chicken evenly across each skewer, leaving a small gap between the pieces to allow for even cooking. Don’t pack them too tightly, as this can lead to uneven cooking. You should have about 4-5 pieces of chicken per skewer.

Preheat your grill to medium-high heat. This is crucial for getting a nice sear on the chicken and ensuring it cooks through without drying out. If you’re using a charcoal grill, you want the coals to be glowing red with a light coating of ash. For a gas grill, set the burners to medium-high.

Once the grill is hot, carefully place the chicken skewers onto the grill grates. Grill the skewers for about 8-10 minutes, flipping them every few minutes. During the grilling process, we’re going to use that reserved teriyaki sauce to baste the chicken. About halfway through the cooking time, brush the skewers generously with the reserved teriyaki sauce. Continue to grill and flip the skewers, basting them with the sauce again towards the end of cooking. The sauce will caramelize on the chicken, creating a beautiful glaze. The chicken is done when it’s cooked through and no longer pink in the center. You can check this by cutting into one of the larger pieces; it should be opaque and the juices should run clear. Be careful not to overcook, as this will result in dry chicken.

Finishing Touches and Serving

Once the chicken is perfectly grilled and glazed, remove the skewers from the grill. Let them rest for a couple of minutes before serving. This allows the juices to redistribute throughout the chicken, ensuring maximum tenderness and flavor.

Arrange the teriyaki chicken skewers on a serving platter. For an extra pop of color and fresh flavor, sprinkle generously with toasted sesame seeds and freshly chopped green onions. These garnishes not only look beautiful but also add wonderful texture and taste. Serve immediately as is, or with your favorite sides like steamed rice, a fresh salad, or grilled vegetables. Enjoy the amazing flavors of your homemade teriyaki chicken skewers! They are sure to be a hit.

Conclusion:

There you have it – the ultimate guide to making absolutely delicious Teriyaki Chicken Skewers! This recipe is a winner because it’s incredibly straightforward, yielding incredibly tender and flavorful chicken with that irresistible sweet and savory teriyaki glaze. The beauty of these skewers lies in their versatility; they’re perfect for a quick weeknight dinner, a crowd-pleasing appetizer for your next BBQ, or even a healthy lunch option. Imagin extracte the vibrant colors and tantalizing aroma as these grill up to perfection! I truly encourage you to give these Teriyaki Chicken Skewers a try. They’re a fantastic way to bring a taste of something special to your table with minimal fuss.

For serving, these skewers shine when paired with fluffy white rice, a crisp Asian-inspired slaw, or even a simple side of steamed broccoli. They also make a fantastic addition to a bento box. Feeling adventurous? Don’t hesitate to experiment with variations! Try adding chunks of pineapple, bell peppers, or red onion to the skewers for extra color and flavor. You could even swap out the chicken for firm tofu or shrimp to cater to different dietary preferences. The possibilities are endless, and the result is always rewarding.

Frequently Asked Questions:

Can I make these Teriyaki Chicken Skewers ahead of time?

Absolutely! You can marinate the chicken for up to 4 hours in advance. For best results, assemble the skewers just before grilling to prevent the skewers from becoming soggy.

What if I don’t have a grill? Can I still make these?

Yes, you can! You can easily cook these Teriyaki Chicken Skewers indoors. Use a grill pan on your stovetop over medium-high heat, or broil them in your oven. Just be sure to keep a close eye on them to prevent burning.

How can I make my teriyaki glaze thicker?

To thicken your teriyaki glaze, you can create a slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Whisk this into your simmering teriyaki sauce and cook for another minute or two until it reaches your desired consistency.

Teriyaki Chicken Skewers

Juicy chicken marinated in a sweet and savory teriyaki sauce, grilled to perfection on skewers.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
8 skewers

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
• sesame seed
• chopped green onion

Instructions

1. Step 1
   In a bowl, combine cornstarch and 1/4 cup of water to make a slurry. Set aside.
2. Step 2
   In a saucepan, whisk together the remaining 3/4 cup water, brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, and honey. Bring to a simmer over medium heat.
3. Step 3
   Gradually whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
4. Step 4
   Stir in the sesame oil. Remove from heat and let the teriyaki sauce cool slightly.
5. Step 5
   Thread the cubed chicken onto the skewers.
6. Step 6
   Place the chicken skewers in a shallow dish or resealable bag. Pour about half of the teriyaki sauce over the chicken, ensuring it’s well coated. Marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
7. Step 7
   Preheat your grill to medium-high heat. Grill the chicken skewers for 4-5 minutes per side, or until cooked through and lightly charred. Baste with the remaining teriyaki sauce during the last few minutes of cooking.
8. Step 8
   Garnish the teriyaki chicken skewers with sesame seeds and chopped green onions before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.