Chicken Teriyaki Skewers
Fire up your grill or broiler and get ready to savor the irresistible flavors of these Chicken Teriyaki Skewers. Perfectly tender chunks of boneless, skinless chicken thighs are marinated in a rich, homemade teriyaki sauce made with soy sauce, brown sugar, honey, garlic, and ginger—delivering a harmony of sweet, savory, and umami goodness. The marinade, thickened into a glossy glaze, creates a mouthwatering caramelized finish as the skewers are grilled to perfection. Ideal for weeknight dinners or backyard gatherings, these skewers come together in just 35 minutes of active prep and cooking time, but they shine best with a longer marination for maximum flavor. Garnished with toasted sesame seeds and fresh green onions, they’re a surefire crowd-pleaser when paired with steamed rice or grilled veggies. Easy, flavorful, and irresistibly delicious, these chicken teriyaki skewers will become your new grilling favorite!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tablespoons Honey
- 3 cloves Garlic
- 1 tablespoon Ginger root
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds
- 2 stalks Green onions (optional for garnish)
- 8 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
Cut the boneless, skinless chicken thighs into 1-inch cubes and set aside in a large bowl.
In a medium mixing bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger root, sesame oil, and rice vinegar to create the teriyaki marinade.
Pour two-thirds of the marinade over the chicken cubes and mix well to ensure all pieces are coated. Reserve one-third of the marinade for basting during cooking.
Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour, or up to 12 hours for maximum flavor.
While the chicken is marinating, transfer the reserved marinade to a small saucepan. Bring it to a gentle simmer over medium heat.
In a small bowl, mix cornstarch with water to form a slurry, then stir it into the simmering marinade. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and let cool.
Preheat your grill or broiler to medium-high heat. Lightly oil the grates or broiler pan to prevent sticking.
Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Grill or broil the chicken skewers for 4-5 minutes per side, basting occasionally with the thickened teriyaki sauce, until the chicken is cooked through and has a slight char.
Remove the skewers from heat and sprinkle them with sesame seeds and sliced green onions for garnish, if desired.
Serve the chicken teriyaki skewers immediately with steamed rice or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 70.6 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
