These Teriyaki Chicken Skewers are the kind of meal that makes you want to fire up the grill no matter what season it is. They’re loaded with juicy chunks of marinated chicken, grilled to perfection and brushed with a sweet, savory glaze that hits all the right notes.
Whether you’re prepping dinner for your family, planning a summer BBQ, or just craving something easy and satisfying, this is the kind of recipe you’ll come back to again and again.
I love sharing recipes like this because they look fancy but are secretly super simple. There’s something about serving skewers that just makes dinner feel more fun—especially when you pair them with fluffy rice and a fresh cucumber salad. This dish has become one of my go-to’s for warm weather grilling, and every time I make it, I think, “Why don’t I make this more often?”
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!
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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 the Teriyaki Chicken skewers - step by step instructions
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 ˚Degree.
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.
Variations
- Spicy Teriyaki: Add ½ to 1 teaspoon of red pepper flakes to the marinade for a little heat.
- Tropical Twist: Thread fresh pineapple chunks between the chicken pieces.
- Tofu Skewers: Sub the chicken for firm tofu for a vegetarian version.
- Sheet Pan Version: No grill? Bake skewers at 425°F for 18–20 minutes on a foil-lined sheet pan.
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 sautéed 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
While the recipe calls for chicken, you can experiment with different meats such as beef, pork, or even shrimp. Adjust the cooking time accordingly to ensure that the meat is cooked through.
Absolutely! In fact, allowing the chicken to marinate for a longer time enhances the flavor. You can prepare the marinade ahead of time and keep it in the refrigerator until you're ready to marinate the chicken. Just remember to give it a good whisk before using it.
Yes! If you're short on time, a good-quality bottled sauce will do. But making your own marinade gives you better control over flavor and sweetness.
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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
- ¼ cup vegetable oil
- ¼ cup light brown sugar
- ¼ 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 165°F.
- 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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