Teriyaki grilled chicken skewers are a flavorful, easy-to-make dish that bring bold Asian-inspired taste to your backyard or indoor grilling session. Marinated in homemade teriyaki sauce, brushed with glaze, and grilled to perfection, these skewers pair well with rice, vegetables, or as a standalone protein-rich meal. Ready to try this delicious recipe?
| Prep Time15 minutes | |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Japanese-style (American fusion) |
Why This Recipe Works
Teriyaki grilled chicken skewers are the perfect balance of sweet and savory, with the teriyaki sauce caramelizing under the heat of the grill. The homemade sauce ensures no excess sugar or additives while still delivering deep flavor. The skewer method makes for even cooking and beautiful presentation.
As someone who grills frequently, I’ve tried many store-bought teriyaki sauces, and nothing beats the taste of fresh, homemade glaze. You control the sweet and salt balance to suit your taste while avoiding preservatives or excess sodium.
Ingredients
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| Chicken breast | 1.5 lbs (700 g) | Use skinless, boneless breasts; substitute with thighs for juiciness |
| Soy sauce | 1/4 cup | Low sodium option or tamari for gluten-free |
| Brown sugar | 2 tbsp | Swap with honey or maple syrup for a natural touch |
| Garlic | 2 cloves | Minced or grated |
| Knob of ginger | 1 tbsp grated | Fresh is ideal; use ground ginger if needed |
| Olive oil | 1 tbsp | Any neutral oil suitable for grilling |
| Skewers | 8 wooden or metal | Soak wooden skewers in water for 20 mins if using |
Step-by-Step Instructions
Prepare the Teriyaki Glaze
- In a small mixing bowl, whisk together soy sauce, brown sugar, garlic, and ginger.
- Add olive oil and stir to blend; the glaze should be smooth and pourable.
- Set half of the glaze aside for grilling; refrigerate the rest for later use.
Marinate and Skewer the Chicken
- Cut chicken into 1-inch cubes and place in a sealable bag or shallow dish.
- Pour in 2/3 of the teriyaki glaze and toss to coat. Seal and refrigerate for at least 1 hour or up to 24 hours.
- Thread the marinated chicken cubes evenly onto skewers, leaving small gaps between each cube for even cooking.
Grill the Chicken Skewers
- Preheat grill to medium-high heat (around 375°F / 190°C).
- Brush the grates clean with a grill brush and lightly oil to prevent sticking.
- Place skewers on the grill, brushing the reserved teriyaki glaze over both sides during the final 2–3 minutes of cooking.
- Grill for 7–10 minutes total (3–5 minutes per side) until the chicken is cooked through and the glaze is caramelized.
Chef Tips for Perfect Results
- Don’t skip the marinating time: At a minimum, let chicken sit for 30 minutes; the longer, the better for flavor absorption.
- Don’t over-soak wooden skewers: Soaking for 20 minutes is usually enough to avoid charring. Any longer and the wood might retain moisture and smoke.
- Use a meat thermometer: Chicken is safe at 165°F (74°C). If overcooked, skewers become dry. Check internal temps near the center cube.
- Brush the glaze off early: Apply glaze only in the final 2–3 minutes. Sugar burns if exposed too early, leading to bitter flavors.
Common Mistakes to Avoid
- Overcooking the chicken: Dry skewers are a frequent issue. Cook only until the meat is opaque and easily pulled apart. Avoid constant flipping.
- Cutting chicken too large or small: Use 1-inch cubes to ensure even cooking and avoid underdone or overdone pieces.
- Skip marinating and just glaze: The glaze provides flavor, but the marinade helps tenderize the chicken and soak in the salt and sweet notes.
- Not using enough glaze: Reserve enough glaze to brush during grilling for even flavor and caramelization.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Chicken breast | Chicken thighs | Moist and richer flavor; slightly less lean |
| Brown sugar | Honey or maple syrup | Add natural sweetness and slight floral notes |
| Soy sauce | Tamari or coconut aminos | Gluten-free alternatives without overpowering salt |
| Garlic | Pickled garlic | Still delivers flavor without fresh preparation |
Serving Suggestions and Pairings
Teriyaki grilled chicken skewers make a versatile dish for various settings and occasions. Serve with steamed white or brown rice, grilled vegetables, or a fresh salad. For a complete meal, try adding sides like:
- Honey-glazed carrots or bell peppers
- Steamed broccoli and edamame
- Miso soup with tofu
- Jasmine rice and miso dressing
- Teriyaki chicken skewers also work as finger foods for summer barbecues, picnics, or family gatherings.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container; reheat on the grill or in a oven at 350°F (180°C) for 10 minutes. |
| Freezer | Up to 2 months | Defrost in refrigerator overnight before reheating in the oven or microwave. Avoid reheating directly from frozen for best texture. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 45 g |
| Fat | 18 g |
| Carbohydrates | 25 g |
| Fiber | 2 g |
| Sugar | 18 g |
| Sodium | 5000 mg |
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs make the skewers more moist and tender. Adjust marinating time up to 12 hours to fully infuse flavor into the heartier meat.
How do I tell when the chicken is done?
Use a meat thermometer to confirm the internal temperature has reached at least 165°F (74°C). The juices should run clear without any pink residue.
Can I make the marinade the day before?
Absolutely. Prepare the teriyaki glaze ahead of time and store it in the refrigerator for up to 3 days. Stir before using to ensure a smooth consistency.
Can I use store-bought teriyaki sauce instead of making it from scratch?
You can use store-bought teriyaki sauce, but homemade allows you to customize the sweetness and sodium levels. If using bottled sauce, reduce marinating time to prevent over-salt or over-sweetening.
How to serve teriyaki skewers for a dinner party?
Arrange skewers on a large platter with colorful sides like pickled radishes, cucumber slices, or a teriyaki rice bowl. Garnish with sesame seeds and sliced green onions for visual appeal.
Conclusion
Teriyaki grilled chicken skewers are a simple yet impressive dish that delivers a perfect balance of flavors every time. Whether grilling for a quick weeknight meal or a festive gathering, this recipe is dependable and delicious. Don’t hesitate to personalize it with your favorite sides or substitutions. Make your next grilling session a hit with these juicy, sweet-and-savory skewers and savor the authentic teriyaki flavor at its finest.
Print
Teriyaki Grilled Chicken Skewers
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: General
- Method: Grilling
- Cuisine: Japanese-style (American fusion)
Description
Flavorful skewers marinated in homemade teriyaki, grilled to perfection. Perfect for a protein-rich, sweet-savory Asian fusion meal with homemade glaze.
Ingredients
1.5 lbs (700 g) chicken breast (skinless, boneless)
1/4 cup soy sauce (low sodium or tamari for gluten-free)
2 tablespoons brown sugar (or honey/maple syrup)
2 cloves garlic (minced or grated)
1 tablespoon grated ginger (or ground)
1 tablespoon olive oil (neutral oil for grilling)
8 skewers (wooden or metal; soak wooden ones 20 mins)
Instructions
Whisk soy sauce, brown sugar, garlic, ginger in a bowl
Add olive oil; set aside half for grilling, refrigerate rest
Cut chicken into cubes (1 in), marinate in 2/3 of the glaze for at least 15 minutes
Thread onto skewers, leaving space between each piece
Preheat grill to medium-high; brush with remaining glaze
Grill 8-10 minutes, flipping and brushing with glaze until charred and cooked through
Notes
Use thighs for juiciness
Soak wooden skewers to prevent burning
Store leftovers in the fridge up to 3 days
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 20g
- Sodium: 1500mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
