Teriyaki Chicken Skewers 🥢🍗 — Sweet & Savory Grilled Kabobs
Teriyaki Chicken Skewers – The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds and fresh chopped green onions over steamed rice.
This recipe calls for boneless skinless chicken thighs (or breasts if that’s all you have), marinated in a teriyaki sauce in the fridge for a few hours. After they are done marinating in those delicious teriyaki flavors, they are cooked on the grill for a super-tasty barbecued Asian meal.
Serve these super-easy teriyaki grilled chicken skewers with steamed rice, veggies, and more. We served ours with steamed white rice and a fresh cucumber salad – it was spectacular! I will link some of my favorite side dishes to serve with this recipe for you below.
The Best Teriyaki Chicken I've Ever Made | SAM THE COOKING GUY 4K
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Teriyaki Chicken Skewers 🥢🍗
Juicy, glazed chicken thigh (or breast) kabobs marinated in a classic teriyaki—soy, mirin, brown sugar, garlic, and ginger—then grilled and lacquered to a glossy finish. Great over steamed rice with cukes or grilled veg.
Prep: 20 mins (+ marinate 30 min–12 hrs)
Cook: 10–14 mins
Total: ~40 mins active
Yield: 4–6 servings (8–10 skewers)
Ingredients
- 2.5 lbs boneless, skinless chicken thighs, 1–1¼" cubes (or breasts)
- 8–10 wooden or metal skewers (if wooden, soak 20–30 mins)
- Neutral oil for grill grates
- To serve: sesame seeds, sliced green onions, steamed rice, cucumber salad
Teriyaki Marinade & Glaze
- 1/2 cup soy sauce (low-sodium preferred)
- 1/2 cup mirin (or 1/3 cup mirin + 2 tbsp water)
- 1/3 cup brown sugar (packed)
- 2 tbsp rice vinegar
- 1 tbsp honey (optional, extra gloss)
- 4 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 1–2 tsp cornstarch (slurry) for thickening glaze
- Optional: 1–2 tbsp sake (classic, if available)
Instructions (Grill)
- Make teriyaki: Whisk soy, mirin, brown sugar, vinegar, honey, garlic, ginger, sesame oil (and sake if using). Reserve 1/2 cup in a small saucepan for glazing.
- Marinate: Toss chicken cubes with remaining teriyaki. Cover and refrigerate 30 minutes to 12 hours.
- Prep glaze: Bring reserved 1/2 cup to a simmer. Stir in a slurry of 1–2 tsp cornstarch + 2 tsp water; simmer 30–60 seconds until glossy. Keep warm.
- Skewer: Thread chicken snugly on soaked skewers.
- Grill: Preheat grill to medium-high (400°F/205°C); oil grates. Grill skewers 8–12 minutes total, turning every 2–3 minutes. Brush with glaze during last 2–3 minutes. Cook to 165°F/74°C.
- Finish: Rest 2–3 minutes. Brush with any remaining glaze. Sprinkle sesame and scallions; serve over rice.
Oven/Broiler Option
- Broil on a foil-lined rack set over a sheet pan, 6–7" from heat, 10–12 minutes, turning once. Glaze and broil 1–2 minutes more to caramelize.
Tips
- Safety: Reserve glaze before marinating to avoid raw chicken contact.
- Shine: A touch of honey + cornstarch gives that restaurant lacquer.
- Veg add-ons: Thread scallion batons, bell pepper, or pineapple between chicken pieces (watch for quicker caramelization).
Nutrition (per serving, 1/6 recipe)
~360 kcal • Protein 33g • Fat 13g • Carbs 28g (est.).
Teriyaki Chicken Skewers FAQ
Thighs or breasts?
Thighs stay juicier on high heat, but breasts work—just don’t overcook. Pull at 160–165°F and rest.
Can I make teriyaki without mirin?
Substitute 1/2 cup apple juice + 1 tsp rice vinegar, or use 1/2 cup water with 2–3 tbsp extra brown sugar.
Why separate glaze from marinade?
To keep a clean sauce for brushing/serving. Never reuse marinade that touched raw chicken.
Skillet method?
Sear skewers or loose chicken in a hot lightly oiled skillet 8–10 mins, turning. Toss with thickened glaze to finish.
Make-ahead tips
Marinate up to 12 hrs; glaze can be made 3 days ahead and reheated gently before brushing.