You know, there are some dishes that just feel like coming home. For me, that’s definitely Teriyaki Chicken skewers. It’s that perfect blend of sweet, savory, and just a little bit sticky that I remember from family barbecues growing up, and it’s something my own kids now beg for. If you’ve ever thought about making homemade teriyaki chicken, but felt a little intimidated, or maybe you’ve tried other recipes that just didn’t quite hit the spot, then this one is for you. Seriously, it’s a game-changer. Imagine juicy, tender chicken pieces coated in a glossy, deeply flavorful teriyaki glaze, all threaded onto skewers and grilled to perfection. It’s not just delicious; it’s incredibly satisfying to make and share. Forget those dry, bland versions you might have encountered; these teriyaki chicken skewers are packed with incredible flavor and are surprisingly easy to whip up, even on a weeknight.
What are Teriyaki chicken skewers?
So, what exactly are Teriyaki Chicken skewers? At its heart, it’s chicken marinated in and then coated with a teriyaki sauce, then threaded onto skewers and cooked. “Teriyaki” itself refers to a cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin (sweet rice wine), and sugar. The name, roughly translated, means “shiny” and “broiled,” which perfectly describes the beautiful, glossy finish you get. Think of these skewers as bite-sized flavor bombs. They’re that wonderfully comforting, slightly sweet and salty dish that just makes everyone happy. It’s the kind of food that’s perfect for casual gatherings, backyard parties, or even just a fun family dinner where everyone can help thread the chicken onto the skewers. It’s a classic for a reason, and this recipe takes that classic and elevates it just a bit, making it even more irresistible.
Why you’ll love this recipe?
Why do I keep coming back to this recipe for teriyaki chicken skewers?flavor is out of this world. That glaze isn’t just a quick pour-on; it’s a carefully balanced blend of sweet and savory that truly infuses the chicken. It gets beautifully caramelized on the grill, giving you these amazing little crispy bits that are pure heaven. Then there’s the sheer simplicity of it all. While it tastes like you spent hours slaving away, the active prep time is actually pretty minimal. Marinate, skewer, and grill – that’s the basic idea, and I’ve refined it over the years to make it as foolproof as possible. It’s incredibly cost-efficient too. Chicken thighs are generally more budget-friendly than breasts, and the marinade ingredients are pantry staples that most people already have on hand. You get so much flavor for such a low cost, which is always a win in my book. And talk about versatility! These skewers are fantastic on their own, but they’re also amazing served over rice, tucked into lettuce wraps, or even chopped up and added to salads. What I love most about this recipe is how it strikes that perfect balance between being deeply satisfying and still feeling relatively healthy, especially when you load up on some veggies on the skewers too. It’s a dish that consistently delivers smiles and empty plates, and that’s the best kind of recipe to have in your repertoire.
How do I make Teriyaki Chicken Skewers?
Quick Overview
Making these incredible teriyaki chicken skewers is a straightforward process that yields spectacular results. We’ll start by marinating tender chicken pieces in a flavorful blend to ensure maximum taste. Then, we’ll thread them onto skewers, perhaps with some colorful veggies for extra flair. Finally, we’ll grill them until they’re perfectly cooked and beautifully glazed. It’s that simple, and the payoff in terms of taste and aroma is huge. You’ll be amazed at how quickly you can go from basic ingredients to a restaurant-worthy dish.
Ingredients
For the Chicken & Marinade:
2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes. I always opt for thighs because they stay incredibly moist and juicy, even on the grill. Breast meat can work, but you have to be extra careful not to overcook it, or it can get dry.
For the Teriyaki Glaze:
1 cup low-sodium soy sauce. The “low-sodium” is key for me, as it gives you more control over the saltiness.
1/2 cup mirin (sweet Japanese rice wine). If you can’t find mirin, you can substitute with dry sherry and a tablespoon of sugar, but mirin adds a unique depth.
1/4 cup sake (optional, but adds a lovely subtle flavor).
1/4 cup honey. This is where a lot of that beautiful caramelization comes from!
2 tablespoons Brown Sugar, packed. You can adjust this if you prefer it less sweet.
1 tablespoon grated fresh ginger. Don’t skip this! Fresh ginger makes a huge difference compared to powdered.
2 cloves garlic, minced. Again, fresh is best here for that pungent, aromatic kick.
1 teaspoon toasted sesame oil. Just a little bit at the end adds a wonderful nutty aroma.
Optional additions for skewers:
Bell peppers (any color!), cut into chunks
Red onion, cut into chunks
Pineapple chunks (oh my gosh, grilled pineapple with teriyaki chicken is a dream!)
Wooden or metal skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
Step-by-Step Instructions
Step 1: Preheat & Prep Skewers
First things first, get your grill preheating to medium-high heat. While that’s getting hot, let’s talk skewers. If you’re using wooden skewers, this is your cue to get them soaking in a pan of water. At least 30 minutes is ideal to ensure they don’t catch fire. I usually do this right when I start prepping the ingredients.
Step 2: Marinate the Chicken
In a medium bowl, combine the cubed chicken thighs with about half of your prepared teriyaki glaze (we’ll use the rest later). Toss everything really well to make sure each piece of chicken is coated. Cover the bowl and pop it into the refrigerator to marinate for at least 30 minutes, or up to 2 hours. Any longer and the soy sauce can start to break down the chicken too much, making it mushy. I’ve found 1 hour to be the sweet spot for maximum flavor infusion without compromising texture.
Step 3: Prepare the Teriyaki Glaze
While the chicken is marinating, let’s make the actual glaze. In a medium saucepan, whisk together the soy sauce, mirin, sake (if using), honey, brown sugar, grated ginger, and minced garlic. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it simmer, stirring occasionally, for about 5-7 minutes, or until it has thickened slightly and reduced. You’re looking for a syrupy consistency that coats the back of a spoon. Don’t let it boil too vigorously, or it can burn. Once it’s thickened, stir in the toasted sesame oil. Remove it from the heat and set aside. This glaze is pure liquid gold!
Step 4: Thread the Skewers
Now for the fun part! Take your marinated chicken out of the fridge. If you’re adding veggies, now’s the time to thread them onto the skewers, alternating with the chicken pieces. Try to keep everything in relatively even-sized pieces so they cook at a similar rate. Don’t pack the skewers too tightly; leave a little bit of space between the pieces so the heat can circulate and cook everything evenly. I usually aim for about 3-4 pieces of chicken per skewer.
Step 5: Grill the Skewers
Lightly oil your grill grates to prevent sticking. Place the skewers on the preheated grill. Grill for about 4-6 minutes per side, turning them often. During the last few minutes of grilling, brush the skewers generously with the reserved teriyaki glaze. You want that glaze to caramelize and get a little sticky and bubbly. Keep a close eye on them, as the sugar in the glaze can cause them to burn quickly. The chicken should be cooked through and have a beautiful, glossy coating.
Step 6: Rest and Serve
Once they’re beautifully grilled and glazed, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute throughout the chicken, making it even more tender. Serve them hot, straight off the grill. The aroma alone will have everyone gathered around!
What to Serve It With
These teriyaki chicken skewers are so versatile, you can seriously serve them with almost anything. For a quick and satisfying breakfast, I love to serve a skewer or two alongside some scrambled eggs or a light fruit salad. The savory chicken is a nice contrast to sweeter breakfast items. For brunch, they step up the game considerably. Imagine these alongside some fluffy pancakes or waffles, maybe with a drizzle of extra glaze or some toasted sesame seeds for a pop of texture. They also pair beautifully with a refreshing mimosa or a sparkling fruit juice. As a lighter dessert, or even just a delightful after-dinner treat, I sometimes serve them with a small scoop of vanilla bean ice cream – the sweet and savory combination is unexpectedly delicious, especially with the grilled pineapple chunks! And for those cozy snacks or casual weeknight dinners, they’re perfect. Serve them over a bed of steamed jasmine rice, maybe with some steamed broccoli or edamame on the side. My family loves to just grab skewers and eat them as is, maybe with some crunchy cucumber slices. We also sometimes do a “build-your-own bowl” night where we have rice, the skewers, and a few different topping options like shredded carrots, green onions, and a drizzle of sriracha mayo for those who like a little heat.
Top Tips for Perfecting Your Teriyaki Chicken Skewers
I’ve made these teriyaki chicken skewers more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First off, when it comes to the chicken prep, don’t cut your chicken pieces too small. If they’re too tiny, they’ll cook too fast and can dry out easily. Aim for about 1-inch cubes. Also, patting the chicken dry before marinating helps the marinade adhere better. For mixing advice, be gentle! You don’t want to mash the chicken or overwork it when tossing it with the marinade. Just a gentle fold is all that’s needed. When you’re making the glaze, patience is key. Let it simmer gently to thicken; rushing it can lead to a watery glaze or a burnt one. Don’t be afraid of swirl customization. If you’re using veggies, try to arrange them in a visually appealing way. A pattern of chicken, pepper, chicken, onion, chicken can look really lovely. For ingredient swaps, if you don’t have honey, maple syrup or agave nectar can work, though they might alter the flavor slightly. Brown sugar can be swapped for coconut sugar for a slightly different caramel note. When it comes to baking tips (if you’re not grilling!), I usually bake these on a foil-lined baking sheet at around 400°F (200°C) for about 15-20 minutes, turning halfway through, and then broiling for a minute or two to get that nice glaze. Just watch them closely under the broiler! And for the glaze variations, a little bit of sriracha or red pepper flakes stirred in can add a nice kick for those who like it spicy. A squeeze of fresh lime juice at the end can also brighten the flavors.
Storing and Reheating Tips
If, by some miracle, you have any leftover teriyaki chicken skewers, don’t worry! They store and reheat beautifully. For room temperature storage, I really don’t recommend leaving them out for more than two hours, as the sugars in the glaze can be a breeding ground for bacteria. They’re best enjoyed fresh. For refrigerator storage, let the skewers cool completely before packing them into an airtight container. They’ll stay good in the fridge for up to 3-4 days. The glaze might solidify a bit in the fridge, but don’t fret, it’ll soften up when reheated. If you’re thinking of freezer instructions, I usually freeze the skewers *before* grilling. Thread them onto skewers, then wrap them tightly in plastic wrap and then in foil. You can keep them frozen for up to 2-3 months. Thaw them overnight in the refrigerator before grilling. For reheating, the best method is often to gently warm them in a skillet over medium-low heat with a splash of water or a bit more glaze, or pop them under the broiler for a few minutes, watching carefully. The glaze timing advice is important here: if you’re storing cooked skewers, apply the glaze during the cooking process as usual. If you’re freezing uncooked skewers, you can either marinate them and then freeze, or freeze them plain and marinate them after thawing.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for teriyaki chicken skewers. I truly believe this is one of those recipes that will become a staple in your kitchen, just like it has in mine. The combination of the juicy chicken, the perfectly balanced sweet and savory glaze, and that wonderful grilled char is just irresistible. It’s proof that you don’t need fancy ingredients or complicated techniques to create something truly delicious and memorable. Whether you’re planning a backyard barbecue, a fun family dinner, or just craving something incredibly satisfying, these skewers are your answer. If you love this recipe, you might also enjoy my Sticky Honey Garlic Chicken Wings or my Sweet and Sour Pork Stir-Fry, which offer similar flavor profiles. I can’t wait to hear how your teriyaki chicken skewers turn out! Please leave a comment below with your thoughts or any variations you tried, and don’t forget to share your delicious creations on social media – I love seeing what you all make!
Teriyaki Chicken Skewers
Ingredients
Main Ingredients
- 0.5 cup Soy Sauce
- 0.5 cup Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Garlic minced
- 2 pounds Boneless, Skinless Chicken Breasts cut into 1-inch cubes
- 12 Wooden Skewers soaked in water for 30 minutes
- 2 tablespoons Green Onions finely diced for garnish
Instructions
Preparation Steps
- Add the cubed chicken to a large resealable plastic bag.
- In a large bowl, combine soy sauce, brown sugar, rice vinegar, and garlic. Mix together until the sugar is dissolved.
- Pour the marinade into the bag, over the chicken.
- Zip the bag shut, and spread the marinade around until the chicken is fully coated. Transfer the bag to the refrigerator to marinate for 30 minutes, up to 2 hours.
- After marinating, thread the chicken cubes onto the soaked wooden skewers, about 4-5 pieces per skewer. Reserve the marinade.
- Place the skewers into the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches.) Air fry at 400°F for 11-12 minutes, flipping halfway. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Boil the reserved marinade for 5-10 minutes.
- Brush the marinade over the cooked chicken skewers. Garnish with green onion and serve immediately.
