Teriyaki Chicken Skewers: A Cozy Delight

There’s something undeniably comforting about the sizzle of skewers on the grill, especially when that flavor is sweet and savory teriyaki. Growing up, summer nights were often filled with smoky aromas wafting through the neighborhood as neighbors gathered around their backyard grills, sharing laughter and delicious meals. This recipe for Teriyaki Chicken Skewers takes me right back to those sunny evenings, where the warmth of good food and good company felt magical.

Whether you’re in need of an easy weeknight dinner or planning a cozy weekend gathering, these tender teriyaki chicken skewers are sure to wow your taste buds. They’re quick to prepare and even quicker to disappear off the plate! Trust me: This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights or last-minute gatherings, these skewers come together effortlessly.
Flavor-Packed: The homemade teriyaki sauce is rich and aromatic, delivering that classic umami taste you crave.
Family-Friendly Fun: Kids love skewers! It’s a hands-on meal that makes dining interactive and enjoyable.
Customizable: Add your favorite veggies or switch up the protein for a delicious twist.
Grill or Broil: Don’t have a grill? No problem! You can easily make these skewers in the oven.

What You’ll Need

Gather these simple ingredients for your Teriyaki Chicken Skewers:

2 lbs. chicken thighs (or breasts, cut into 1" cubes)
2 tbsp cornstarch
1 cup water
1/3 cup brown sugar
1/3 cup soy sauce (*low sodium recommended)
2 cloves garlic (minced)
1 tbsp rice vinegar
1/2 tbsp fresh ginger (minced)
1 tbsp honey
1/2 tsp sesame oil
8 skewers
Sesame seeds (for topping)
Chopped green onion (for garnish)

How to Make Teriyaki Chicken Skewers

Let’s make it together, step by step, for a delicious and cozy meal.

Make the Sauce: In a small bowl, combine the cornstarch and water. In a medium saucepan, add the brown sugar, soy sauce, minced garlic, rice vinegar, ginger, honey, and sesame oil, along with the cornstarch mixture. Stirring frequently, bring the sauce to a gentle simmer. Cook until the sauce lightly thickens and turns a lovely dark brown color. Remove from heat and let cool completely (you can cool it quicker by placing it in the fridge).
Marinate the Chicken: Once the sauce has cooled, place the cubed chicken into a large ziplock bag. Pour half of the teriyaki sauce over the chicken and gently shake the bag to coat. Seal the bag and let the chicken marinate in the fridge for at least 30 minutes. Set aside the remaining sauce for later.
Prepare to Grill: When you’re ready to cook, take your marinated chicken out of the fridge. Preheat your grill to medium heat.
Skewer and Grill: Thread the marinated chicken cubes onto the skewers. Once the grill is hot, lightly oil the grill grates with a paper towel dipped in oil and place the chicken skewers on the grill.
Cook the Skewers: Grill the skewers for about 20-30 minutes, turning every 3-4 minutes to ensure even cooking. During the last few turns, baste the skewers with the remaining teriyaki sauce. Make sure to reach an internal temperature of 165 degrees for perfectly cooked chicken.
Serve: Once cooked, remove the skewers from the grill and serve hot with a sprinkle of sesame seeds and chopped green onions for an extra touch of flavor.

Variations & Creative Twists

Veggie Skewers: Add sweet bell peppers, zucchini, or mushrooms alongside the chicken for a burst of color and taste in your skewers.
Pineapple Teriyaki Skewers: Toss in chunks of fresh pineapple for a sweet and tangy twist that complements the savory teriyaki beautifully.
Spicy Teriyaki: Add a splash of sriracha or a pinch of red pepper flakes to the sauce for some heat that balances the sweetness.
Different Proteins: Swap in pork, beef, or even tofu for a delightful variation suitable for every palate.

Chef Emma’s Helpful Tips

Make-Ahead: You can prepare the teriyaki sauce ahead of time and refrigerate it for up to a week. Perfect for easy meal prep!
Storage: Leftover skewers can be stored in an airtight container in the fridge for 3-4 days. Reheat them in the oven or a skillet for best results.
Even Slicing: For even cooking, ensure your chicken pieces are uniformly cut into 1" cubes.
Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to grilling. This prevents them from burning on the grill.

Nutrition Information per Serving

Serving Size: 1 skewer (2-3 pieces of chicken)
Calories: 180
Carbs: 15g
Sugar: 6g
Fat: 6g
Protein: 18g
Sodium: 460mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can marinate the chicken a day in advance for even deeper flavor.

Can I use different ingredients?
Absolutely! Feel free to substitute chicken with beef, pork, or tofu; and customize the veggies as you wish.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

How long does it last?
These skewers are best enjoyed fresh but can be stored safely for a few days. Reheat gently before serving.

A Cozy Closing Note

These Teriyaki Chicken Skewers come together to create a meal that’s not just food, but a comforting experience filled with love and memories. Perfect for sharing with family or friends on a cozy evening, this recipe embodies warmth in every bite. Don’t forget to save this Teriyaki Chicken Skewers recipe to your dinner inspiration board so it’s ready when you need a cozy treat!

Teriyaki Chicken Skewers

Author: Chef Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Dairy-Free

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Description

Tender chicken thighs marinated in a homemade teriyaki sauce, grilled to perfection and served with sesame seeds and green onions.

Ingredients

Scale

2 lbs. chicken thighs (or breasts, cut into 1″ cubes)
2 tbsp cornstarch
1 cup water
1/3 cup brown sugar
1/3 cup soy sauce (low sodium recommended)
2 cloves garlic (minced)
1 tbsp rice vinegar
1/2 tbsp fresh ginger (minced)
1 tbsp honey
1/2 tsp sesame oil
8 skewers
Sesame seeds (for topping)
Chopped green onion (for garnish)

Instructions

Make the sauce: In a small bowl, combine the cornstarch and water. In a medium saucepan, add the brown sugar, soy sauce, minced garlic, rice vinegar, ginger, honey, and sesame oil, along with the cornstarch mixture. Stirring frequently, bring the sauce to a gentle simmer. Cook until the sauce lightly thickens and turns a lovely dark brown color. Remove from heat and let cool completely (you can cool it quicker by placing it in the fridge).
Marinate the chicken: Once the sauce has cooled, place the cubed chicken into a large ziplock bag. Pour half of the teriyaki sauce over the chicken and gently shake the bag to coat. Seal the bag and let the chicken marinate in the fridge for at least 30 minutes. Set aside the remaining sauce for later.
Prepare to grill: When you’re ready to cook, take your marinated chicken out of the fridge. Preheat your grill to medium heat.
Skewer and grill: Thread the marinated chicken cubes onto the skewers. Once the grill is hot, lightly oil the grill grates with a paper towel dipped in oil and place the chicken skewers on the grill.
Cook the skewers: Grill the skewers for about 20-30 minutes, turning every 3-4 minutes to ensure even cooking. During the last few turns, baste the skewers with the remaining teriyaki sauce. Make sure to reach an internal temperature of 165 degrees for perfectly cooked chicken.
Serve: Once cooked, remove the skewers from the grill and serve hot with a sprinkle of sesame seeds and chopped green onions for an extra touch of flavor.

Notes

For variations, try adding veggies or using different proteins. Make-ahead by preparing the sauce in advance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian

Nutrition

Serving Size: 1 skewer
Calories: 180
Sugar: 6g
Sodium: 460mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 18g
Cholesterol: 80mg

Keywords: teriyaki chicken, grilled skewers, summer recipe, easy dinner, family-friendly