Name: Teriyaki Chicken Skewers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: ⅓ cup + 2 tablespoons low-sodium soy sauce; 3 tablespoons light brown sugar packed; 3 tablespoons rice wine vinegar; 2 tablespoons honey; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 1 teaspoon pure sesame oil; 4 tablespoons cold water; 2 tablespoons cornstarch; 8 bamboo skewers; 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces; 1 teaspoon kosher salt; 1 teaspoon fresh cracked black pepper; 2 tablespoons thinly sliced green onion (optional garnish); 2 teaspoons toasted sesame seeds (optional garnish)

There’s something incredibly satisfying about biting into tender, juicy grilled chicken glazed with that perfect sticky-sweet shine of homemade teriyaki. This Teriyaki Chicken Skewers Recipe brings that irresistible flavor right to your backyard or kitchen grill, with simple ingredients and straightforward steps that guarantee scrumptious results every time.

Two wooden skewers with grilled chicken pieces covered in shiny dark brown teriyaki sauce lie on a bed of fluffy white rice on a white plate. The chicken has slight char marks and is garnished with small white sesame seeds and chopped green onions scattered on top and around the skewers. A small round white bowl filled with white sesame seeds is placed near the plate, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Teriyaki Chicken Skewers Recipe with you because it’s one of those easy yet impressively flavorful dishes that feels special but never fussy. Whether it’s a casual weeknight or weekend gathering, these skewers bring out that perfect balance of sweet, savory, and smoky that just hooks everyone.

Flavor Packed: The homemade teriyaki sauce is perfectly balanced with soy, honey, and ginger, creating a rich depth that’s way better than store-bought.
Juicy Chicken Thighs: Using thighs keeps the meat tender and full of flavor, so you don’t end up with dry bites.
Quick and Simple: Prepping takes under 20 minutes, plus grilling time, making it fantastic for an easy dinner that feels like a treat.
Versatile & Fun: Perfect for grilling outdoors but also adaptable to stovetop or broiler, and you can personalize with your favorite garnishes and sides.

There are five skewers of grilled chicken pieces placed in a row on a white plate, each skewer holding about seven to eight pieces of chicken. The chicken is cooked with a shiny, dark brown glaze that has slightly charred spots, giving it a textured look. A wooden brush with a metal band is spreading a thick layer of shiny sauce on one skewer, showing a glistening wet surface on the chicken pieces. The background is blurred but shows bowls and a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Teriyaki Chicken Skewers Recipe plays a key role—some bring that perfect sweet-salty harmony, others add fragrant warmth or juicy texture. Let me walk you through the essentials to help you shop smart and understand why this combo sings together.

Flat lay of a small mound of light brown sugar, a few garlic cloves minced finely, a small piece of fresh ginger root with part grated, a few sprigs of green onion thinly sliced, a scattering of toasted sesame seeds, some raw boneless skinless chicken thighs cut into chunks, a whole egg with a clean uncracked shell, a small white ceramic bowl of dark low-sodium soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of pale rice wine vinegar, a small white ceramic bowl of light sesame oil, a small white ceramic bowl with clear cold water, and another small white ceramic bowl holding white cornstarch powder, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Soy Sauce: Low-sodium is best to keep the saltiness balanced, so the sauce doesn’t overpower the chicken.
Light Brown Sugar: Adds that subtle molasses depth and enhances the caramelization on the grill.
Rice Wine Vinegar: Brings a gentle tang that brightens the sauce and prevents it from tasting too sweet.
Honey: Another layer of natural sweetness that helps create that sticky glaze.
Minced Garlic: Fresh garlic gives a pungent kick that’s essential in teriyaki flavor.
Grated Ginger: Adds warm, zesty freshness—don’t skip it!
Sesame Oil: Just a little for that nutty aroma that makes teriyaki feel authentic.
Cornstarch & Cold Water: This combo thickens the sauce perfectly, making it cling beautifully to the chicken.
Boneless Skinless Chicken Thighs: My favorite cut for their flavor and juiciness, cut into bite-sized pieces for quick, even cooking.
Kosher Salt & Cracked Black Pepper: Simple seasonings that enhance the chicken’s natural flavor before grilling.
Bamboo Skewers: Soak these before grilling to prevent burning—this little trick saved me from charred handles more than once!
Green Onion & Toasted Sesame Seeds (Optional): The finishing touch that adds freshness and a bit of crunch to each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Teriyaki Chicken Skewers Recipe is how easily you can make it your own. Whether you want to dial up the heat, swap out proteins, or add seasonal veggies, it’s totally flexible—and I encourage you to experiment!

Spicy Kick: Try adding a teaspoon of Sriracha or chili flakes to the sauce for a fiery twist—I did this once for game night and it was a hit!
Veggie Boost: Thread bell peppers, red onions, or pineapple chunks alongside the chicken for colorful, flavorful bites.
Chicken Alternatives: You can substitute chicken breasts if you prefer, though be mindful not to overcook them or they’ll dry out.
Marination Time: If you have the time, marinate the chicken for 30 minutes up to 4 hours—it deepens the flavor beautifully.
Cooking Method: No grill? No problem! Use a grill pan or even broil in the oven, just watch closely to prevent burning.

Step-by-Step: How I Make Teriyaki Chicken Skewers Recipe

Step 1: Whisk up that luscious teriyaki sauce

Start by combining soy sauce, brown sugar, rice wine vinegar, honey, garlic, ginger, and sesame oil in a heavy-bottom saucepan over medium-high heat. I find whisking often helps keep it smooth and prevents any lumps from the sugar. Then stir together cold water and cornstarch separately before whisking that in. Cook gently for 4–5 minutes until the sauce thickens to a glossy, syrupy texture. Let it cool—you’ll want it sticky but not too thick to brush on the chicken.

Step 2: Prep your chicken and skewers

While the sauce cools, soak your bamboo skewers in water for at least 20 minutes to prevent burning. Cut your boneless skinless chicken thighs into 1 to 1½-inch pieces. This size cooks quickly and evenly, ensuring juicy bites. Thread about 6–8 pieces per skewer, leaving a little room at the bottom so you can turn them easily while cooking. Season the skewers lightly with kosher salt and cracked black pepper—it helps bring out the chicken’s flavor.

Step 3: Grill to juicy perfection

Preheat your grill—charcoal or gas works wonderfully. I prefer charcoal for the smoky flavor. Aim for medium-high heat and add the skewers. Cook 5 to 7 minutes per side, turning thoughtfully so they don’t char too much unless that’s your thing. You want an internal temperature of 165°F for perfectly cooked chicken that stays tender. During the last few minutes, brush both sides generously with the teriyaki glaze, then once off the grill, brush again with reserved sauce for max sticky-sweet flavor.

Step 4: Garnish and serve

Sprinkle thinly sliced green onions and toasted sesame seeds over the skewers while they’re still warm. This gives each bite a fresh crunch and extra depth. Serve immediately for the best experience—those beautifully sticky, tender pieces won’t wait to impress your taste buds.

Top Tip

I’ve made this Teriyaki Chicken Skewers Recipe countless times, and a few tricks make a world of difference so your skewers turn out perfectly every time.

Skewer Soaking: Always soak bamboo skewers for at least 20 minutes to avoid burnt sticks and smoky off-flavors. I learned this after a few frustrating charred skewers!
Even Chicken Pieces: Cut pieces uniformly so everything cooks at the same rate. It prevents some bites from drying out while others are undercooked.
Temperature Check: Use an instant-read thermometer to hit 165°F precisely—that’s the sweet spot for juicy chicken.
Reserving Sauce: Set aside some teriyaki sauce before glazing raw chicken—never reuse sauce that’s touched raw meat to stay food safe!

How to Serve Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

I love topping these skewers with thinly sliced green onions and toasted sesame seeds—adds freshness and a subtle nutty crunch that perfectly complements the sticky sauce. Sometimes, a little sprinkle of red chili flakes or a drizzle of extra sesame oil takes it up a notch for those who like a bit more heat or richness.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or coconut rice to soak up that teriyaki glaze. I also like light cucumber salad or grilled veggies on the side—think charred zucchini, bell peppers, or even grilled pineapple for a tropical touch.

Creative Ways to Present

For parties, I’ve served these skewers on a beautiful platter lined with banana leaves and scattered with extra sesame seeds and chopped peanuts—guests loved picking them up like little bites of joy. You could also make mini “skewer sliders” by adding small buns and a smear of spicy mayo or slaw.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they rarely last long in my house), remove the chicken from the skewers and store pieces in an airtight container in the fridge. They keep well for up to 4 days, which means you can enjoy the flavors again easily without another full cook.

Freezing

I’ve frozen cooked teriyaki chicken pieces in a ziplock bag for up to 3 months. I just thaw it overnight in the fridge before reheating. It holds the flavor surprisingly well—just reheat gently to avoid drying out.

Reheating

My favorite way to reheat is in a skillet over medium-low heat with a splash of water or leftover sauce to keep the chicken moist. You can also microwave gently, but be careful not to overcook or dry out the tender meat.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Teriyaki Chicken Skewers Recipe?

You absolutely can! Just keep in mind that breasts cook faster and can dry out more easily than thighs, so watch the grill carefully and consider marinating for a shorter time to keep them juicy.

How long can I marinate the chicken for best results?

Marinating anywhere from 30 minutes up to 4 hours works well. The longer you marinate, the more flavor the chicken will absorb, but if you're short on time, even 30 minutes will give you great taste.

What’s the best way to prevent bamboo skewers from burning on the grill?

Soak the bamboo skewers in water for at least 20 minutes before grilling. This helps them stay moist and less likely to catch fire or char quickly during cooking.

Can I make the teriyaki sauce ahead of time?

Yes! The sauce can be made ahead and stored in the fridge for up to a week. Just give it a quick stir or gentle warm-up before using to make brushing on the chicken easier.

Final Thoughts

Honestly, this Teriyaki Chicken Skewers Recipe has become one of my go-to crowd-pleasers. There’s just something about that sticky, glossy teriyaki glaze paired with juicy chicken thighs that makes dinner feel like a celebration—even on busy weeknights. I hope you have as much fun making it as I do, and that it becomes a favorite in your home too. Remember, the best recipes are the ones you make your own, so don’t be shy sharing your twists and tasting adventures!