Teriyaki Chicken Skewers
Tender and juicy teriyaki chicken skewers marinated in a homemade teriyaki sauce and cooked to perfection. Perfect for grilling, air frying, or baking!
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 32 minutes
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.
Notes
You can also grill or bake these teriyaki chicken skewers. For grilling, cook over medium-high heat for about 10-12 minutes, turning occasionally. For baking, place on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through.