Name: Easy Teriyaki Chicken Skewers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
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 irresistible about tender chicken glazed in a shiny, flavorful sauce, right off the grill. This Easy Teriyaki Chicken Skewers Recipe delivers exactly that—juicy bites infused with a perfectly balanced sweet and savory teriyaki glaze that’s simple enough for a weeknight but special enough for any occasion.

A white plate filled with a bed of fluffy white rice as the base layer, topped with two wooden skewers of grilled chicken pieces coated in a shiny, dark brown glaze with some charred spots. The chicken is garnished with small pieces of bright green chopped scallions and white sesame seeds scattered on top. In the background, there is a white marbled surface and a small round clear bowl filled with white sesame seeds, along with part of another white plate holding more glazed chicken skewers. The 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 Easy Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Easy Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I remember firing these skewers up for a backyard gathering, and everyone kept sneaking more before dinner was even served. It’s that kind of recipe that’s incredibly straightforward but packs a punch of flavor you’ll keep coming back to.

Super Easy Prep: The marinade doubles as the glaze—no extra sauces or complicated steps.
Juicy, Flavor-Packed Chicken: Using thighs makes the skewers moist and tender every single time.
Great for Grilling or Indoor Cooking: You can make these on the grill or in your kitchen with a grill pan.
Impressive Yet Casual: Perfect for a relaxed dinner or entertaining guests without stress.

The image shows six skewers of grilled chicken pieces arranged closely on a large white plate. Each skewer has several chunks of chicken that are glossy with dark brown and reddish glaze, showing some charred spots from grilling. A wooden brush with a metal band is brushing a shiny sauce over the chicken on one skewer in the foreground. The chicken pieces have a slightly uneven texture with the glaze making them look moist and shiny. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Teriyaki Chicken Skewers Recipe brings something essential to the table—whether it's balance, depth, or texture. Here's a quick dive into the key players that make this dish shine.

Flat lay of fresh raw boneless skinless chicken thighs cut into chunky pieces, a small white ceramic bowl of light brown sugar packed, a small white ceramic bowl with minced garlic, a small white ceramic bowl holding grated ginger, a small white ceramic bowl filled with golden honey, a small white ceramic bowl of low-sodium soy sauce, a small white ceramic bowl containing clear rice wine vinegar, a small white ceramic bowl with pure sesame oil, a small white ceramic bowl of cold water, a small white ceramic bowl of white cornstarch powder, a few whole uncracked brown eggs, a small pile of thinly sliced fresh green onions, a small heap of toasted sesame seeds, and a few bamboo skewers arranged neatly, all placed 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: The salty, umami backbone of the teriyaki that tenderizes and flavors the chicken deeply.
Light Brown Sugar: Adds sweetness and a subtle molasses flavor for complexity.
Rice Wine Vinegar: Brings the perfect tang to cut the sweetness and brighten the sauce.
Honey: A natural sweetener that complements brown sugar and helps with caramelization on the grill.
Minced Garlic: Aromatic punch that wakes up the flavor profile.
Grated Ginger: Adds a fresh, slightly spicy zing essential in teriyaki.
Sesame Oil: That toasty fragrance that gives the marinade a nutty depth.
Cornstarch: The secret to a glossy, thick sauce that clings beautifully to the chicken.
Boneless Skinless Chicken Thighs: Juicier than breast meat and forgiving on the grill—perfect for skewers.
Kosher Salt & Black Pepper: Simple but vital seasonings to enhance all other flavors.
Green Onion & Toasted Sesame Seeds (Optional): Garnishes that add freshness and crunch.
Bamboo Skewers: Convenient and perfect for grilling, just remember to soak them in water to avoid burning!

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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

I love tweaking this Easy Teriyaki Chicken Skewers Recipe depending on what I have on hand or the occasion. It’s super versatile, so feel free to make it your own!

Variation: Sometimes, I swap chicken thighs for chicken breast for a leaner option, but just be sure to not overcook to keep them juicy.
Spice it Up: Add a splash of Sriracha or sprinkle red pepper flakes into the marinade if you like a bit of heat.
Veggie Skewers: Thread veggies like bell peppers, mushrooms, or pineapple chunks between chicken pieces for color and added flavor.
Marinate Longer: For a deeper flavor, marinate the chicken for a couple of hours or overnight in the fridge; I usually do this when prepping ahead.

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

Step 1: Whisk Up Your Teriyaki Sauce

Start by mixing your 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 everything together right away helps avoid any clumps. Then in a small bowl, stir cornstarch into cold water and pour it into the saucepan—whisk constantly! This is the trick for a nicely thickened, glossy sauce that clings perfectly to the chicken. Let it cool before using.

Step 2: Prepare Your Chicken & Skewers

Cut chicken thighs into bite-sized pieces, about 1 to 1½ inches, perfect for skewering and grilling evenly. If you’re using bamboo skewers like I do, soak them in water for at least 20 minutes to prevent any burnt edges when they hit the grill. Thread the chicken onto the skewers, leaving a little space at the bottom for easy handling. Season with salt and pepper, and brush on most of the cooled teriyaki sauce.

Step 3: Grill to Perfection

Heat your grill until it’s hot — I prefer charcoal for that smoky flavor, but gas grills or an indoor grill pan work great too. Place your skewers on the grill and cook about 5-7 minutes per side, turning carefully to avoid losing any glaze. You want to cook until the internal temperature hits 165°F for perfectly cooked chicken. Keep an eye out so you don’t let the sauce burn! Right after grilling, brush on the reserved teriyaki sauce for that extra glossy finish.

Step 4: Garnish and Serve

Once off the grill, sprinkle with sliced green onions and toasted sesame seeds for a fresh crunch and nutty pop. Serve immediately and watch everyone dig in with smiles!

Top Tip

From my experience, nailing the grill temperature and timing is really what makes these Easy Teriyaki Chicken Skewers shine. Here’s what’s worked best for me and might save you some guesswork:

Skewer Soaking: Always soak bamboo skewers for at least 20 minutes before grilling. This prevents burning and keeps your skewers intact.
Grill Heat: Medium-high heat is key—too hot and your sauce will burn before the chicken is cooked; too low and it won’t caramelize nicely.
Turning Technique: Use tongs to turn skewers gently every few minutes, so they cook evenly without disturbing the sauce glaze.
Reserve Sauce for Brushing: Don’t brush all the sauce on before grilling—save some to brush on at the end for the best flavor and shine.

How to Serve Easy Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

My go-to garnishes here are thinly sliced green onions and a sprinkle of toasted sesame seeds. They bring a fresh crunch and nutty finish that pairs so well with the sticky glaze. Sometimes, I even toss on a handful of fresh chopped cilantro for a burst of herbal brightness.

Side Dishes

I usually serve these skewers alongside steamed jasmine rice or coconut rice—it’s fantastic for soaking up every last drop of teriyaki sauce. A crisp cucumber salad or grilled veggies like zucchini and bell peppers on the side round out the meal beautifully.

Creative Ways to Present

For a party, I like to serve the skewers on a long platter lined with lettuce leaves and sprinkled with extra green onions and sesame seeds. They also make fantastic appetizers—just cut the cooked chicken off the skewers and serve with mini toothpicks for easy grabbing.

Make Ahead and Storage

Storing Leftovers

Once cooled, I remove the chicken from the skewers and store it in an airtight container in the fridge. It keeps wonderfully for up to 4 days and makes for a quick protein boost in salads or wraps during the week.

Freezing

I’ve frozen leftover cooked chicken skewers multiple times with great results—just make sure the chicken is fully cooled and store it in a zip-top freezer bag. It can keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the chicken in a skillet over medium heat, adding a little splash of water or reserved teriyaki sauce to keep it moist. This helps retain that freshly grilled taste and stops the chicken from drying out.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! You can use boneless, skinless chicken breast, but be extra careful not to overcook it, as breasts tend to dry out faster than thighs. Consider marinating for a shorter time and checking the temperature frequently for best results.

Do I have to soak the bamboo skewers?

Soaking bamboo skewers helps prevent them from catching fire while grilling, which can happen because they're made of wood. Soaking for at least 20 minutes in water is a good rule of thumb, especially if you're cooking over high heat.

Can I make the teriyaki sauce in advance?

Absolutely! The teriyaki sauce can be made up to a day ahead and stored in the refrigerator. Just re-whisk before brushing it onto the chicken or using it as a glaze.

How long should I marinate the chicken?

The chicken can be marinated anywhere from 30 minutes to several hours. I find that a marinating time of 1-2 hours is perfect to infuse flavor without becoming too salty or overpowering. Remember to keep it refrigerated during marinating.

Final Thoughts

Easy Teriyaki Chicken Skewers Recipe has become one of my absolute favorites—not just because it’s downright delicious, but because it fits so effortlessly into my busy days and entertaining plans. It’s the kind of dish that shows up on my table again and again, bringing smiles and that delightful blend of tangy, sweet, and savory I can never get enough of. Give it a try—I promise it'll become a favorite in your household too!