Party Perfect Teriyaki Chicken Skewers
Elevate your next gathering with these irresistibly flavorful Party Perfect Teriyaki Chicken Skewers! Tender, juicy bites of marinated chicken thighs are grilled to perfection and brushed with a rich, homemade teriyaki glaze infused with soy sauce, garlic, ginger, and a touch of honey for the perfect balance of savory and sweet. Garnished with toasted sesame seeds and vibrant green onions, these skewers are as visually stunning as they are delicious. Whether served as crowd-pleasing appetizers or paired with fluffy steamed rice for a satisfying main course, these skewers are sure to steal the spotlight. Quick to prep and easy to grill, they’re a must-try party recipe guaranteed to impress your guests!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sesame oil
- 4 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Sesame seeds
- 2 stalks Green onions (thinly sliced)
- 12 skewers Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized cubes, roughly 1 inch each. Set aside in a large bowl.
In a medium mixing bowl, combine the soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, and grated ginger. Whisk to create the marinade.
Pour half of the marinade over the chicken, reserving the other half for later. Toss the chicken well to coat, cover with plastic wrap, and refrigerate for at least 1 hour (or overnight for maximum flavor).
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
Preheat your grill to medium-high heat. Alternatively, you can use a stovetop grill pan or broiler.
Remove the chicken from the marinade and thread the pieces onto the soaked skewers, leaving a small gap between each piece for even cooking.
Transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat to kill any bacteria from raw chicken exposure. Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the boiling sauce. Cook for 1–2 minutes until the sauce thickens into a glaze. Remove from heat.
Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges. Brush the thickened teriyaki glaze over the skewers during the last few minutes of grilling for extra flavor.
Once cooked, remove the skewers from the grill and transfer them to a serving platter.
Sprinkle the skewers with sesame seeds and sliced green onions for garnish. Serve warm as an appetizer or with steamed rice for a main dish.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 500 mg | 11% | |
*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.
