Tired of spending hours in the kitchen just to end up with bland, dry chicken? We’ve all been there! But what if you could create juicy, flavor-packed chicken skewers in just 15 minutes? Our Teriyaki Chicken Skewers deliver irresistible sweet-savory flavors with minimal effort, making them perfect for busy weeknights or impressive weekend gatherings.
In this guide, you’ll discover the secrets to selecting the perfect chicken cuts, preparing a quick yet powerful marinade, mastering the grilling technique, and pairing your skewers with complementary sides. We’ve also included pro tips to ensure your teriyaki chicken skewers come out perfect every single time.
Why These Teriyaki Chicken Skewers Work
These teriyaki chicken skewers have become a reader favorite for good reasons:
- Uses affordable boneless chicken thighs that stay juicy on the grill
- 15-minute marinade that delivers maximum flavor without the wait
- Versatile recipe perfect for weeknight dinners or backyard barbecues
- Kid-friendly flavor profile that even picky eaters love
- Balanced sweet-savory teriyaki sauce that caramelizes beautifully
Choosing the Right Chicken for Teriyaki Skewers
Best Cuts for Teriyaki Chicken Skewers
Boneless, skinless chicken thighs are the gold standard for teriyaki skewers. They contain enough fat to stay moist during grilling and absorb marinade quickly. Chicken breast can work too, but requires more careful cooking to prevent drying out.
Buying Tips
Look for chicken with a pinkish color and no strong odor. If possible, choose air-chilled chicken rather than water-chilled—it grills better and absorbs marinade more effectively. For the best texture, seek out chicken thighs of uniform thickness.
Substitutions
No chicken thighs? Chicken breast chunks work well if you’re careful not to overcook them. For a twist, try firm tofu cubes or chunks of firm white fish like mahi-mahi or swordfish.
Teriyaki Chicken Skewers Ingredients & Prep
Chicken Prep Essentials
For perfect teriyaki chicken skewers, cut boneless thighs into 1.5-inch chunks for even cooking. Pat the chicken dry with paper towels before marinating—this helps the sauce stick better and prevents steaming instead of caramelizing.
Teriyaki Marinade
For 1 pound of chicken, you’ll need:
- ¼ cup soy sauce (low sodium works best)
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green onion, thinly sliced
Combine all ingredients in a bowl and marinate chicken for at least 15 minutes, though 30 minutes will enhance flavor further.
Pantry Staples
Keep these essentials on hand for teriyaki chicken skewers anytime:
- Soy sauce (regular or low-sodium)
- Brown sugar or honey
- Rice vinegar
- Sesame oil
- Garlic
- Ginger (fresh or paste)
- Wooden or metal skewers
Step-by-Step Teriyaki Chicken Skewers Cooking Instructions
Pre-Cooking Teriyaki Chicken Prep
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning
- Cut chicken into 1.5-inch cubes of uniform size
- Combine all marinade ingredients and toss with chicken
- Allow chicken to marinate for 15-30 minutes (even 15 minutes makes a big difference!)
- Thread chicken onto skewers, leaving small spaces between pieces for even cooking
Cooking Method for Teriyaki Chicken Skewers
- Preheat grill to medium-high heat (approximately 375-400°F)
- Lightly oil grill grates to prevent sticking
- Place skewers on the grill, avoiding direct flames
- Cook for 3-4 minutes per side, rotating to get grill marks on all sides
- Brush with additional reserved marinade (not the one the raw chicken soaked in) during the last minute
Doneness Check for Chicken Skewers
Chicken is safely cooked when it reaches an internal temperature of 165°F. Use an instant-read thermometer inserted into the thickest piece to verify doneness. The meat should be opaque throughout with clear juices.
Resting Teriyaki Chicken
Let skewers rest for 2-3 minutes after grilling. This allows juices to redistribute throughout the meat, ensuring your chicken stays moist when served. Cover loosely with foil to keep warm.
Pro Tips for Perfect Teriyaki Chicken Skewers
Avoiding Tough/Dry Chicken Skewers
- Don’t overcrowd the grill—leave space between skewers for even heating
- Maintain medium-high heat; too high will char the outside while leaving the inside raw
- Reserve some unused marinade (before adding raw chicken) for basting during the last minute of cooking
- For even juicier results, try cubed chicken thighs instead of breast meat
Tool Recommendations
- Flat metal skewers prevent chicken from rotating when flipping
- An instant-read digital thermometer ensures perfect doneness every time
- Silicone basting brush for applying extra sauce without melting near the grill
Looking for more delicious recipes? Check out our collection of quick weeknight meals that have been saving dinner time for families everywhere!
Storage & Reheating Teriyaki Chicken
- Refrigerate leftover chicken skewers for up to 3 days
- For easy reheating, remove chicken from skewers and microwave for 1-2 minutes
- Alternatively, reheat in a 350°F oven for 5-7 minutes until warmed through
- Freeze cooked chicken in an airtight container for up to 2 months
Teriyaki Chicken Skewers Flavor Variations
Spicy Twist
Add 1-2 teaspoons of sriracha or 1/4 teaspoon red pepper flakes to the marinade for a spicy kick. For a real heat lover’s version, serve with a side of spicy mayo made from mayonnaise, sriracha, and a touch of lime juice.
Keto/Paleo Options
For keto-friendly teriyaki chicken skewers, replace the sugar with monk fruit sweetener or erythritol. Paleo enthusiasts can substitute coconut aminos for soy sauce and use honey instead of brown sugar. Both versions maintain the signature teriyaki flavor without compromising dietary preferences.
Global Flavors
| Variation | Key Ingredients | Cooking Adjustment |
|---|---|---|
| Hawaiian | Pineapple chunks between chicken pieces, add pineapple juice to marinade | None needed |
| Korean-Inspired | Replace teriyaki with gochujang-based marinade | Slightly lower heat to prevent burning |
| Mediterranean | Add lemon zest, oregano, and olive oil to marinade | None needed |
| Thai-Style | Add Thai basil, lime juice, and fish sauce | None needed |
Serving Suggestions for Teriyaki Chicken Skewers
These versatile skewers pair beautifully with many side dishes:
- Fluffy jasmine or coconut rice to soak up extra sauce
- Balsamic Glazed Brussels Sprouts for a nutritious complement
- Simple cucumber and carrot salad with rice vinegar dressing
- Grilled vegetables like zucchini, bell peppers, and mushrooms
- Spicy Garlic Pasta for a fusion meal experience
For beverages, these pair well with:
- Crisp Japanese lager or American pale ale
- Unsweetened iced green tea
- Sparkling water with a splash of yuzu or lemon
Teriyaki Chicken Skewers FAQs
Can I make these teriyaki chicken skewers in the oven?
Yes! Arrange skewers on a baking sheet lined with foil and bake at 425°F for 15-20 minutes, turning halfway through cooking time. For a charred finish, broil for the final 2 minutes.
How far in advance can I marinate the chicken?
For best results, marinate for at least 15 minutes and up to 8 hours. Beyond 8 hours, the acidity in the marinade can start to break down the meat’s texture, making it mushy.
Can I use store-bought teriyaki sauce?
Absolutely! Use about 1/2 cup of pre-made teriyaki sauce for 1 pound of chicken. For enhanced flavor, add fresh garlic and ginger to the store-bought sauce.
How can I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading the chicken. For extra protection, wrap the exposed ends with foil before grilling.
Time to Grill!
Fire up your grill and transform ordinary chicken into extraordinary teriyaki chicken skewers in just 15 minutes! This foolproof recipe has won over thousands of home cooks with its perfect balance of convenience and flavor.
When you’re ready for more culinary adventures, visit RecipesFoody for more easy, delicious recipes that make everyday cooking a joy. Remember, great food doesn’t have to be complicated—sometimes the simplest recipes deliver the most impressive results!
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Teriyaki Chicken Skewers: Grilling Magic in 15 Minutes
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
These Teriyaki Chicken Skewers are grilling magic in just 15 minutes — tender, juicy chicken glazed with a sticky-sweet homemade teriyaki sauce. Perfect for BBQs, quick dinners, or anytime you’re craving bold, savory-sweet flavor.
Ingredients
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp mirin or rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch + 2 tbsp water (for thickening)
Skewers (wooden or metal)
Sesame seeds and sliced green onions, for garnish
Instructions
1. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2. In a saucepan, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
3. Mix cornstarch and water in a small bowl, then add to the sauce to thicken. Stir until glossy, about 2 minutes. Set aside.
4. Thread chicken pieces onto skewers.
5. Preheat grill or grill pan over medium-high heat and lightly oil the grates.
6. Brush chicken with teriyaki sauce and grill for 6–7 minutes, turning occasionally and basting with more sauce, until cooked through and caramelized.
7. Remove from grill, drizzle with extra teriyaki sauce, and sprinkle with sesame seeds and green onions.
8. Serve hot with steamed rice or grilled vegetables.
Notes
Use chicken thighs for juicier skewers, but breasts work too.
For extra flavor, marinate the chicken in half the sauce for 30 minutes before grilling.
Add pineapple or bell peppers to the skewers for a colorful twist.
Perfect for meal prep or summer cookouts — reheats beautifully!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 14g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg