Ben Kenwood April 4, 2026

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Teriyaki Chicken Skewers

Name: Teriyaki Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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 low sodium 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, for garnish; Chopped green onion, for garnish

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Evenings that smell of sticky sweet soy, warm ginger, and a hint of sesame always feel like home. These Teriyaki Chicken Skewers are the kind of meal you picture at a backyard grill, on a weeknight when you want something effortless but special, or at a casual dinner with friends where the grill does most of the work and the conversation fills the air. The chicken caramelizes at the edges, the sauce glazes each piece, and when you bite through tender meat you get that satisfying balance of sweet, salty, and citrus-bright vinegar.

If you enjoy bold glazed chicken, you might also like this savory Alice Springs Chicken recipe for another grilled chicken twist that leans into complementary flavors.

Why This Teriyaki Chicken Skewers Works

These Teriyaki Chicken Skewers hit the sweet spot between easy and impressive, they grill quickly, and they are endlessly versatile. The marinade soaks into the chicken for a deep, savory-sweet flavor, while the cornstarch slurry in the sauce gives you that glossy, clingy glaze that makes each bite sticky in the best way. The short marinating time still delivers great flavor, so this is perfect for weeknights and weekend gatherings alike.

What makes them particularly crowd-pleasing

Bright, layered flavors from ginger, garlic, and rice vinegar
A glossy, clingy sauce that caramelizes on the grill
Tender, juicy chicken with nicely charred edges

What You’ll Need

A few ingredient notes before you start, the cornstarch and water make a slurry that thickens the sauce, the brown sugar and honey provide depth and balance to the soy, and rice vinegar brightens it up. Low sodium soy sauce helps control saltiness, taste as you go and adjust if needed.

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 (*low sodium recommended )
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 seed
chopped green onion

Method

First make the sauce, combine cornstarch and water in a small bowl, whisk until no lumps remain so the slurry is smooth.
In a medium saucepan, add the remaining ingredients along with the cornstarch and water mixture, stir well to combine, the mixture will be thin at first.
Place the pan over medium heat and stirring frequently, bring the sauce to a simmer, you will smell the ginger and garlic blossom as it heats.
Cook until the sauce lightly thickens, it should coat the back of a spoon and turn a glossy dark brown, watch closely because cornstarch thickens quickly.
Once the sauce has thickened up, remove from heat and let cool completely, placing it in the fridge speeds up the process and firms the glaze.
When the sauce is completely cooled, place cubed chicken in a large ziplock bag, pour half of the sauce over the chicken and gently shake to coat each piece, the chicken should be well covered but not swimming in liquid.
Seal the bag and let chicken marinate in the fridge for at least 30 minutes, longer will deepen the flavor and help tenderize the meat.
Place the remaining sauce aside for later, this will be your basting glaze to brush on during grilling.
When the chicken is done marinating, thread your chicken onto skewers, pack the cubes close but not squashed so heat circulates and edges char nicely.
Heat the grill to medium heat, you want a steady heat that will caramelize without burning, you should be able to hold your hand 5 inches above the grate for 4 to 5 seconds.
Once the grill is hot, place skewers on a lightly oiled grill, listen for the sizzle and watch for color, the chicken should begin to brown within a minute or two.
Turn the skewers every 3 to 4 minutes until the chicken is cooked through, an instant read thermometer should register 165 degrees in the thickest piece, total grilling time will be about 20 to 30 minutes depending on your grill and thickness.
During the last few turns baste with remaining teriyaki sauce, this will caramelize into a glossy coating, resist basting too early or the sugar may burn.
Remove skewers from the grill when cooked through and glossy, let them rest a couple of minutes then serve with chopped green onion and a sprinkle of sesame seeds if you like, the resting allows juices to redistribute so each bite is juicy.

Prep ~ 15 minutes active, plus 30 minutes marinating, Cook ~ 20 to 30 minutes, Total ~ about 1 hour including chilling, Servings ~ 6 to 8, Kcal ~ 280 per serving approximate

Make-Ahead and Prep Tips

You can streamline dinner night by prepping parts in advance, the sauce keeps very well and is a great make-ahead element. Make the full teriyaki sauce up to 3 days ahead, cool it completely and store it in an airtight container in the fridge. The chicken can be cubed and stored in a sealed container for a day, then add the sauce and marinate when you are ready to grill.

If you want to take it even further, thread the chicken onto skewers and store them, separated with parchment, for up to 24 hours covered in the fridge, then grill straight from chilled for an even easier finish. If using wooden skewers, soak them for at least 30 minutes before threading to prevent burning on the grill.

Storing and Reheating

Refrigerate leftover Teriyaki Chicken Skewers in an airtight container for up to 3 to 4 days, the sauce helps keep the meat moist, but for the best texture enjoy within the first two days. To freeze, remove chicken from the skewers if you prefer, place in a sealed freezer bag or container and freeze for up to 2 months, label with the date.

Reheat gently to keep the chicken tender, thaw overnight in the fridge if frozen, then warm in a 325 degrees F oven for 10 to 15 minutes until heated through, or reheat briefly on a medium skillet with a splash of water to loosen the glaze. Avoid high heat reheating which can dry the meat, a freshness cue to look for is glossy glaze and a slight bounce to the meat, if it seems dry add a spoonful of reserved sauce or a quick brush of sesame oil and warm through.

What Goes Well with Teriyaki Chicken Skewers

Steamed jasmine rice or coconut rice to soak up the glaze
Quick Asian slaw with cabbage, carrot, and a rice vinegar dressing
Grilled pineapple slices for a caramelized fruity contrast
Edamame lightly salted as a bright, protein-rich side
Garlic Bok choy stir fried until just wilted for a green vegetable

For more grilled chicken inspiration and a different flavor profile to try next time, check out this take on grilled chicken in the Alice Springs Chicken post which pairs nicely with fresh sides.

Make It Your Own

There are many small tweaks that keep the essence of Teriyaki Chicken Skewers while adding personality, all without introducing pork or alcohol.

Add heat, mix a teaspoon of sambal oelek or sriracha into the marinade for a spicy kick that balances the sweetness.
Citrus lift, stir in a tablespoon of orange or pineapple juice to the sauce for a brighter, fruitier glaze that caramelizes beautifully.
Veggie skewers, alternate chicken with chunks of bell pepper, red onion, or zucchini for color and texture contrast.
Sesame crunch, toss toasted sesame seeds into the reserved sauce before basting for a nutty crunch and extra aroma.
Swap for leaner cuts, choose chicken breast if you prefer lower fat, adjust cook time a bit to avoid drying, breasts cook faster so watch closely.
Sticky-sweet glaze variation, add a tablespoon of molasses or extra honey for a deeper caramel note, keep an eye on flare ups while grilling.
Smoky twist, add a teaspoon of smoked paprika into the marinade for a faint smoke flavor that complements the grill char.

Pro Tips for Best Results

Use an instant read thermometer to get precise doneness, target 165 degrees F in the thickest part of the chicken.
Give space on the skewers, pack the cubes close but leave tiny gaps so heat circulates and you get even charring.
Baste late, apply the reserved sauce during the last few turns to build glossy layers without burning the sugars.
Rest briefly after grilling, let the skewers sit 2 to 3 minutes so juices redistribute for juicy bites.
Keep grill at medium, too hot and the sugar in the sauce will blacken, medium heat gives a caramelized exterior and tender interior.

Your Questions, Answered

What cut of chicken should I use for the best flavor?
Thighs give you more forgiving, juicy results and a richer flavor, breasts work well if you prefer leaner meat, just watch the cooking time so they do not dry out.

Can I make the sauce ahead and freeze it?
Yes, the teriyaki sauce freezes well, store in a freezer-safe container for up to 2 months, thaw overnight in the fridge and stir before using, note that texture may change slightly and give it a quick rewarm to re-emulsify.

How long should I marinate the chicken?
At least 30 minutes is enough to impart flavor, but marinating for 2 to 4 hours will deepen the taste; avoid marinating more than 12 hours as the texture can begin to break down from the vinegar and sugar.

What if I do not have a grill, can I broil or use a grill pan?
Absolutely, broiling on high with the oven rack in the top position will give a similar char, watch closely and baste during the last minutes, a heavy grill pan over medium-high heat also produces great marks and caramelization.

Is it safe to reuse the marinade?
Only reuse marinade that has not come into contact with raw chicken, for safety set aside a portion before adding raw meat for basting, otherwise heat any used marinade to a rolling boil for at least a minute to kill bacteria before using as a sauce.

How do I prevent the sauce from burning on the grill?
Keep a medium heat and baste at the end, avoid thick layers of sugary sauce on the earliest turns, a quick brush in the final minutes builds flavor without burning.

Final Thoughts

These Teriyaki Chicken Skewers are a reliable, comforting dish that brings bold flavor with minimal fuss, they are great for weeknights and festive enough for company. The sticky, glossy glaze and tender grilled edges make them a favorite for anyone who loves grilled chicken with a sweet savory finish, and with a few simple make-ahead steps you can turn a busy evening into a relaxed, delicious one. I hope you give these skewers a try soon and enjoy the warm, fragrant results straight from your grill.

Teriyaki Chicken Skewers

Author: anastasia-rice
Total Time: 45 minutes
Yield: 6 to 8 servings 1x
Diet: Paleo

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Description

These Teriyaki Chicken Skewers are a delightful mix of sweet and savory flavors, perfect for casual dinners or backyard grilling.

Instructions

Combine cornstarch and water in a small bowl, whisk until smooth.
Add remaining ingredients into a medium saucepan, stir well, and combine.
Place pan over medium heat and bring the sauce to a simmer, stirring frequently.
Cook until the sauce lightly thickens and turns a glossy dark brown.
Remove from heat and let cool completely.
Marinate chicken in a ziplock bag with half of the sauce for at least 30 minutes.
Thread marinated chicken onto skewers.
Heat the grill to medium heat and place skewers on lightly oiled grill.
Grill skewers for 20-30 minutes, turning every 3-4 minutes until cooked through.
Baste with remaining sauce during the last few minutes of grilling.
Remove from grill and let rest before serving.
Serve with chopped green onion and sesame seeds.