These Easy Teriyaki Chicken Skewers are my answer when I need dinner fast but still want something that feels special. Just marinate chunks of chicken in a simple homemade teriyaki sauce, thread them onto skewers with some veggies, and grill (or bake!) until they're perfectly charred and sticky-sweet.
What I love about this recipe is how flexible it is. No grill? Use your oven. Don't have skewers? Make it in a sheet pan. Want more veggies? Load them up with bell peppers and red onion. It's one of those recipes that looks impressive but takes almost zero effort, which is exactly my kind of cooking.
Looking for more easy dinner ideas? These skewers would pair perfectly with my Asian Spicy Smashed Cucumber Salador even my Easy Chinese Green Beans (Din Tai Fung Style) for a Asian twist!
Quick Answer
Easy Teriyaki Chicken Skewers are marinated chicken pieces grilled (or baked) with a sweet-savory homemade teriyaki sauce. They're simple, family-friendly, and ready in under an hour.
- Prep: 20 minutes (plus 30 min marinating)
- Cook: 15-20 minutes
- Texture: Juicy, slightly charred chicken with sticky-sweet glaze
- Perfect for: Quick weeknight dinners, summer BBQs, meal prep
- Method: Marinate, thread onto skewers, grill or bake at 425ยฐF
You can use chicken thighs instead of breasts for extra juiciness, and if you don't have a grill, the oven method works beautifully on a sheet pan.
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Ingredients
Notes on Ingredients
- Chicken breasts: Boneless, skinless chicken thighs work well too and tend to be a bit juicier.
- Soy sauce: Use low-sodium if you're watching salt intake. Tamari can be swapped in for a gluten-free option.
- Rice vinegar: Adds tang and balances the sweetness. You can sub with apple cider vinegar in a pinch.
- Fresh ginger: You can use jarred if that's what you have, but fresh gives a brighter kick.
- Vegetable oil: Canola or avocado oil also work well here.
- Optional veggies: Bell peppers and red onions not only boost nutrition but make the skewers extra colorful and fun.
See recipe card for quantities.
How to Make Easy Teriyaki Chicken Skewers
In a large bowl, combine the vegetable oil, brown sugar, soy sauce, minced garlic, rice vinegar, fresh ginger, and sesame oil. Whisk these marinade ingredients together.
Place the chicken cubes into the bowl of marinade, ensuring that they are thoroughly coated. Allow the chicken to marinate for at least 30 minutes, but for an even more taste, let it rest in the refrigerator overnight.
Thread the marinated chicken pieces onto the skewers with cubed bell peppers and onions if desired, ensuring an even distribution.
Preheat an outdoor grill or indoor grill pan to medium heat, gently place skewers on the grill, allowing them to sear and sizzle. Rotate the skewers occasionally, ensuring that each side is charred. Cook until the chicken is completely cooked or the internal temperature reached 165 หDegree.
Tips for the Best Teriyaki Skewers
- Marinate longer if possible - Even just a few hours can take the flavor to the next level.
- Soak wooden skewers - At least 20 minutes to keep them from burning.
- Don't overcrowd the grill - Give your skewers a bit of space so they cook evenly.
- Add a glaze - Reserve a few tablespoons of the marinade (before adding chicken) to brush over skewers during the last minute on the grill for extra gloss and flavor.
- Use a meat thermometer - This is your best friend for perfectly juicy chicken.
Variation
Can I Make These in the Oven Instead of Grilling?
Yes! If you don't have a grill or it's too cold outside, you can bake these skewers in the oven at 425ยฐF for 18-20 minutes on a foil-lined sheet pan. Flip them halfway through for even cooking. They won't get quite as charred as grilled skewers, but they'll still be delicious and juicy.
What to Serve With Teriyaki Chicken Skewers
- Steamed white or jasmine rice
- Coconut rice for a sweet-savory combo
- Grilled corn on the cob
- Cucumber sesame salad
- Stir-fried veggies or sautรฉed greens
- Or serve them on top of a noodle bowl!
This recipe also makes a great addition to your weekly meal prep. Just cook the skewers, remove the chicken from the sticks, and portion it out into rice bowls with veggies.
Storage Instructions
- Fridge: Store leftover skewers in an airtight container for up to 4 days.
- Freezer: You can freeze the marinated uncooked chicken (without veggies) for up to 2 months. Thaw overnight in the fridge before threading onto skewers and grilling.
- Reheating: Microwave gently or warm in a skillet with a splash of water to keep things juicy.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are actually a great choice for these skewers because they're naturally juicier and more forgiving if you accidentally overcook them. Just cut them into similar-sized cubes and follow the same marinade and cooking instructions.
How long should I marinate the chicken?
At least 30 minutes, but overnight is even better if you have the time. The longer the chicken marinates, the more flavor it absorbs. Just make sure to keep it covered in the fridge while it's marinating.
Can I make these without a grill?
Absolutely! You can bake these skewers in the oven at 425ยฐF for 18-20 minutes on a foil-lined sheet pan. Flip them halfway through for even cooking. They won't have quite the same char as grilled skewers, but they'll still be delicious.
Summer Recipes
Looking for other recipes like this? Try these:
Easy Teriyaki Chicken Skewers
Equipment
- Mixing bowls
- Whisk
- Grill or grill pan
- Tongs
- Measuring cups and spoons
- Skewers (metal or soaked wooden)
Ingredients
- 2 chicken breasts boneless and skinless cut into 1 inch cubes
- ยผ cup vegetable oil
- ยผ cup light brown sugar
- ยผ cup soy sauce
- 3 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger minced
- 1 teaspoon sesame oil
- 4 wooden skewers or metal skewers
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion
- Optional: Red onion bell peppers, red pepper flakes
Instructions
- In a large mixing bowl, whisk together the vegetable oil, brown sugar, soy sauce, garlic, rice vinegar, ginger, and sesame oil until smooth and well combined. This marinade is where all the flavor happens, so make sure it's nicely blended.
- Add the cubed chicken to the bowl of marinade. Toss until the chicken is fully coated. Cover and marinate in the fridge for at least 30 minutes. If you've got the time, overnight is even better for richer flavor.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning on the grill. Thread the marinated chicken pieces onto the skewers, alternating with optional red onions or bell peppers for added color and crunch.
- Preheat your grill or grill pan to medium heat. Once hot, place the skewers on the grill and let them cook undisturbed for 4-5 minutes per side. Rotate until the chicken is evenly charred and cooked through, reaching an internal temperature of 165ยฐF.
- Once off the grill, sprinkle the skewers with sesame seeds and chopped green onions. Serve immediately while hot, with your favorite side dishes.
Notes
- Marinate longer for deeper flavor
- Soak wooden skewers to avoid burning
- Use chicken thighs for even more juiciness
- Brush on reserved marinade for extra shine
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