Teriyaki Chicken Skewers on the Grill

Sweet, sticky, and straight from the grill (or skillet if you’re indoor-inclined), these teriyaki chicken skewers get their magic from juicy chicken thighs, brown sugar, soy sauce, garlic, and a glossy drizzle of homemade sauce. They’re savory with just a whisper of sweetness, and yes, they sizzle. Tempted yet?

These lend-your-neighbors-some-napkins type skewers are all about that juicy tender interior and caramelized edges that almost crackle. Whether you’re fanning smoke out the door or standin’ proud by your grill, they’re bound to make you feel like the dinner boss.

Marinated in a punchy ginger-garlic-soy bath with just enough honey to feel cheeky, these teriyaki chicken skewers straddle cozy and cookout like pros. Serve them straight-up with a bowl of rice, pile onto salads, or wave them like edible wands over dipping bowls of extra sauce. They’re also just fun to eat. On a stick. That’s a strong “yes” from me.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Teriyaki Chicken Skewers Recipe

These skewers don’t need a big pitch—they speak for themselves when they hit the grill. But let’s break it down anyway, just in case you’re still undecided.

Ridiculously simple to make: You toss chicken in a quick marinade, thread them on sticks, and boom—you’re halfway done.
Glossy, sticky sauce magic: The homemade teriyaki goes from loose and gingery to thick and lacquered with just a touch of cornstarch fun.
Back-pocket meal win: Whether you’re solo feasting or feeding five, this scales up (or down) without fuss.
Versatile cooking options: Don’t want to fire up the grill? Skillet’s fine. Pan. Grill pan. Whatever gets hot and sizzles.
Flavor that travels well: They hold up like champs in lunchboxes, picnic baskets, and mid-fridge raids.
No mystery ingredients: You control the sauce, which means it’s actually garlic-forward and not cloyingly sweet.

Ingredient Notes

Just a heads-up—the sauce is where this thing really lives. But the other components? Still pulling their weight.

Chicken thighs: They’re more forgiving than breasts and stay tender even if you’re distracted mid-grill. But if you’re a strict white-meat person, you can swap.
Soy sauce: Go for regular, not low-sodium, unless you’re watching salt. It’s the main umami punch.
Brown sugar: Adds depth and a hint of molasses warmth—it’s not just sweet, it’s…moody sweet.
Mirin: This sweet rice wine smooths everything out and whispers, “I’m authentic.” (But you can sub a little extra honey if you’re out.)
Rice vinegar: Brightens and lifts so the sauce isn’t too heavy.
Garlic & ginger: Fresh is everything here. The grated ginger should smell like it could clear your sinuses—and it might.
Honey: Balances the savory kick and gives the final glaze its shine factor.
Sesame oil: Just a splash adds a toasty finish; don’t skip this. Unless you dislike flavor, but that’s between you and your palate.

How To Make This Teriyaki Chicken Skewers Recipe

If you can whisk, skewer, and flip things without burning your eyebrows off, you’ve got this covered—and I’m here for moral (and recipe) support.

Make your thickener first: In a small bowl, whisk cornstarch and water until smooth. No lumps. Set that aside while your pan heats up.
Build the sauce flavor: In a medium saucepan, combine soy sauce, brown sugar, garlic, mirin, rice vinegar, honey, ginger, and sesame oil. Let it gently bubble and mingle over medium heat, just until it hits a low boil and everyone’s cozy.
Thicken it like a champ: Reduce the heat, pour in that cornstarch slurry, and stir. Within a couple minutes, it’ll turn from “soup” to “satin robe.” Remove from heat and cool completely so it doesn’t cook your chicken on contact.
Marinate the chicken: Add your chicken cubes to a big bowl or a zip-top bag, pour in half the cooled teriyaki sauce, and massage like it’s spa day. Toss it in the fridge for at least 30 minutes (but 2 hours? Dreamy).
Soak your skewers: Unless you love flaming sticks, soak those bamboo skewers in water for 30 minutes. It’s not optional.
Thread and prep: Once marinated, thread the chicken onto the soaked skewers. Leave a little wiggle room between each chunk so they cook evenly (don’t smush them together like a chicken crowd).
Grill method: Preheat your grill to medium-high, around 375°F. Oil the grates to avoid sticky heartbreak. Grill the skewers for about 12–15 minutes, flipping every few minutes. In the last 5 minutes, brush with reserved sauce until gloriously sticky and glazed.
Stovetop method: Use a grill pan or skillet if you’re inside today. Medium-high heat, a touch of oil, then 10–12 minutes of flipping and brushing with sauce until they hit 165°F and shimmer a little.
Rest and glamorize: Let the skewers rest for 3–5 minutes so the juices settle. Heat that last bit of sauce, drizzle away, then sprinkle sesame seeds and green onions like you’re a food stylist on TV.

Storage Options

Okay, so say you didn’t inhale all the skewers (respect, honestly). Here’s how to keep things tasty for later.

In the fridge, store leftovers in an airtight container for up to 4 days. The sauce will thicken a bit more when chilled, but it reheats nicely with a quick zap in the microwave or a warm-up in a skillet over medium-low heat.

Yes, you can absolutely freeze them. Wrap the cooked skewers in foil, then stash them in a freezer bag. (Or just dump them in if you’re a chaotic neutral like me.) They’ll keep for about 2 months. When you reheat, go low and slow—you want the chicken to stay juicy, not rubbery.

And if you’re wondering whether the sauce can be frozen separately—yes, indeedy! It actually makes a great glaze-on-command situation. Just label it (because “brown stuff in jar” is vague at best).

Variations and Substitutions

Feel like tinkering? You’ve got options. The sauce is totally adaptable, and so is the protein, if chicken isn’t in the cards.

Chicken breasts instead of thighs: They’ll work, but keep a close eye on the grill—white meat dries out faster, so don’t overcook.
Gluten-free swap: Use tamari or coconut aminos in place of soy sauce, and check that your mirin is certified GF if needed.
Pineapple chaser: Add chunks of fresh pineapple between the chicken pieces. They caramelize beautifully and add a juicy pop.
Spicy kick: Stir a bit of sriracha or chili garlic sauce into the marinade if you want to raise eyebrows at the dinner table.
Alternative protein: Swap the chicken for cubed tofu, shrimp, or even beef. If you try shrimp, you’ll also love this shrimp chow mein stir fry.

What to Serve with Teriyaki Chicken Skewers

Honestly, these skewers are comfy hanging out with just about anything carb-y, crunchy, or green. You decide their vibe.

Steamed rice or coconut rice: A soft bed of jasmine or even sticky rice is the classic go-to. It soaks up sauce like a sponge with dreams. Coconut rice adds a subtle roundness that plays off the soy and ginger beautifully.
Sesame slaw: Shredded cabbage with sesame oil, rice vinegar, and a touch of honey balances out the rich chicken. Crunchy, cold, and a teensy bit tangy—yes please.
Grilled or roasted veggies: Toss together bell peppers, onions, and zucchini for that steakhouse-on-a-skewer vibe. Or if you’re over summer squash (same), try blistered green beans with garlic. Simple, good, hot.
Noodles like soba or ramen: Serve cold sesame noodles for contrast, or a tangle of soy-dressed ramen with scallions. Quick and slurpable. Or hey, if you’re in a pasta mood, this butternut squash pasta isn’t traditional, but tastes fab alongside.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make the teriyaki sauce ahead of time?

Absolutely! The sauce can be made up to 5 days in advance. Just let it cool and stash it in the fridge in a sealed jar or container. It may thicken a bit more as it chills, but that just makes it perfect for brushing onto hot food. Reheat it gently on the stove or zap it in the microwave for 20–30 seconds if it’s too stiff.

Do I have to use chicken thighs?

You don’t have to, but I highly recommend them if you want juicy, flavorful bites that won’t dry out. Chicken breasts are fine, just keep a close eye while cooking to avoid turning them into chewy little sadness cubes. Want to mix it up even more? Try it with tofu, shrimp, or beef.

What’s the best way to reheat leftovers?

If using the microwave, a damp paper towel on top helps prevent dried-out chicken. Otherwise, the stovetop is your friend—medium-low heat with a splash of water or reserved sauce until warmed through. If you’re feeling extra, toss them under the broiler for a couple minutes to crisp the edges up again.

Can I bake these skewers instead?

Yes, you can! Bake the skewers in a 400°F oven on a foil-lined sheet for 20–25 minutes, turning halfway through. Baste with sauce during the last 5 minutes for that sticky finish. They won’t get the char from a grill, but they’ll still be tasty and caramelized if you crank up the broiler at the end.

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