Name: Grilled Teriyaki Chicken Skewers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
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)

Nothing beats the sizzle and savory aroma of a summer grill session, especially when I'm making my favorite Grilled Teriyaki Chicken Skewers Recipe. It's that perfect balance of sweet, tangy, and smoky flavors that always gets me—and my friends—coming back for more.

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 Grilled Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Grilled Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I’ve made this Grilled Teriyaki Chicken Skewers Recipe countless times, and each grill-out feels like a celebration of flavors. What makes it so special? The homemade teriyaki sauce has that just-right flavor punch, and the chicken comes out tender and juicy every single time.

Deep, layered flavors: The combination of soy, honey, ginger, and garlic creates a sauce that’s rich yet balanced.
Juicy, tender chicken: Using boneless skinless thighs keeps the meat moist and perfect for grilling.
Simple prep with a wow factor: Anyone from beginner to grill master will find success and rave-worthy results.
Versatility: Perfect for a quick weeknight dinner or a crowd-pleasing party appetizer.

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 plays a starring role in this dish. The salty depth of soy sauce complements the sweetness from brown sugar and honey, while rice wine vinegar adds just the right tang. Garlic and fresh ginger bring warmth and aroma, and sesame oil rounds things out with a subtle nuttiness.

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: Opt for low-sodium to control saltiness and let other flavors shine through.
Brown sugar: Gives a mellow sweetness and helps caramelize the chicken beautifully.
Rice wine vinegar: Adds bright acidity that lifts the overall flavor profile.
Honey: Enhances sweetness naturally while contributing to a glossy glaze.
Minced garlic: Fresh for that punchy, aromatic base.
Grated ginger: Essential for that zesty, warm bite signature to teriyaki.
Sesame oil: Just a touch to infuse a toasty, nutty aroma.
Cornstarch: Thickens the sauce for that perfect clingy glaze.
Chicken thighs: Juicier and more flavorful than breasts for grilling.
Kosher salt & black pepper: To season and enhance all those vibrant flavors.
Bamboo skewers: Soaked ahead to avoid charring and make grilling easier.
Green onion & sesame seeds: Optional garnishes to add freshness and crunch.

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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

One of my favorite things about this Grilled Teriyaki Chicken Skewers Recipe is how flexible it is. I often tweak the sweetness or add a sprinkle of chili flakes for a little heat when I want to mix things up. You should feel free to make it your own!

Variation: I sometimes swap chicken thighs for tender chicken breasts if I’m after a leaner option – just watch the grilling time closely to avoid drying out.
Spice it up: Add a dash of red pepper flakes to the marinade for a spicy kick that's always a hit.
Vegetarian twist: Try marinated tofu or grilled veggies on skewers for a plant-based take.
Extra marinating time: Let the chicken soak overnight in the sauce to really maximize flavor penetration.

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

Step 1: Whip Up The Perfect Teriyaki Sauce

Start by combining soy sauce, brown sugar, rice wine vinegar, honey, garlic, ginger, and sesame oil in a saucepan over medium-high heat. Whisk everything together, then stir in a mixture of cold water and cornstarch. This part is key to getting a smooth, thick sauce that clings to every bite of chicken. Cook it until it thickens, usually about 4-5 minutes, then set it aside to cool. Trust me, homemade sauce makes all the difference compared to store-bought.

Step 2: Prepare Your Grill and Skewers

Before you start, soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. When you’re ready to cook, preheat your grill—charcoal is my go-to because it adds that smoky flavor, but a gas grill works just as well. It usually takes about 15 minutes for the charcoal to be perfectly hot and ready.

Step 3: Skewer and Season the Chicken

Thread the chicken pieces onto the skewers, leaving a little space at the bottom so you can easily flip them on the grill. Sprinkle salt and pepper generously to season well. For the best results, brush the chicken with most of the teriyaki sauce before grilling, reserving some for brushing on at the end.

Step 4: Grill to Juicy, Charred Perfection

Place the skewers on the grill and cook for 5 to 7 minutes per side, keeping an eye on the chicken so it doesn’t burn. Grill until the internal temperature hits 165°F to ensure it’s perfectly cooked through but still juicy. When done, brush the reserved teriyaki sauce on top for that irresistible glossy finish.

Step 5: Garnish & Serve

Finish your skewers with a sprinkle of thinly sliced green onions and toasted sesame seeds for a burst of freshness and crunch. Serve immediately and watch how fast they disappear!

Top Tip

After making this recipe a bunch of times, I’ve picked up some handy tricks that make grilling teriyaki chicken skewers so much easier and tastier.

Soak skewers to prevent burning: Always soak bamboo skewers in water to keep them intact and safe on the grill.
Watch the grill heat: Medium-high heat works best; too hot and the sauce burns before chicken cooks through.
Brush on sauce at the end: Applying sauce right at the end keeps that fresh, sticky glaze without burning.
Don’t overcrowd the skewers: Leave some space between chicken pieces so they cook evenly and get those beautiful grill marks.

How to Serve Grilled Teriyaki Chicken Skewers Recipe

Teriyaki Chicken Skewers - Serving Suggestion

Garnishes

I like to keep things simple with garnishes—thinly sliced green onions add a fresh, bright note, and toasted sesame seeds bring that satisfying crunch and nutty flavor. Sometimes I toss on a sprinkle of crushed red pepper flakes for a subtle heat lift.

Side Dishes

These skewers pair wonderfully with steamed jasmine rice or a simple cucumber salad for contrasting freshness. For something heartier, grilled veggies like bell peppers and zucchini or even a cold soba noodle salad complement the flavors beautifully.

Creative Ways to Present

For gatherings, I like serving these teriyaki chicken skewers on a large platter with small bowls of extra sauce for dipping. Sometimes I arrange them over a bed of shredded lettuce or Asian slaw—it makes the presentation pop and adds more textures.

Make Ahead and Storage

Storing Leftovers

After the cookout, I usually slide the leftover chicken off the skewers and store it in an airtight container. It keeps well in the fridge for up to 4 days, making it handy for quick lunches or snacks later in the week.

Freezing

I’ve frozen the cooked skewers a couple of times with great results. Just cool them completely, pop them into a ziplock bag, and store in the freezer for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To keep the chicken juicy when reheating, I prefer warming it gently in a skillet over low heat, brushing on a bit more teriyaki sauce. Microwave works too if you’re in a rush, but be careful not to overcook.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner but cook faster and can dry out easily. Be sure to watch the cooking time closely and consider marinating a little longer to keep them juicy.

How long should I marinate the chicken?

Marinating for at least 30 minutes is great for a quick flavor boost, but if you have time, 2 to 4 hours or even overnight will deepen the flavors beautifully.

Can I make the teriyaki sauce ahead of time?

Yes! The sauce stores well in an airtight container in the refrigerator for up to a week. Just give it a good stir or gentle reheat before using.

How do I prevent the skewers from burning on the grill?

Soaking bamboo skewers in water for at least 30 minutes before threading the chicken helps them resist burning. Also, grilling over medium heat instead of super high heat will keep things safe and tasty.

Final Thoughts

Honestly, this Grilled Teriyaki Chicken Skewers Recipe has become a staple in my kitchen because it’s just so effortlessly delicious. Whether it’s a solo dinner or a backyard gathering, everyone loves these skewers. I can’t recommend giving them a try enough—you might just find your new go-to grilled chicken favorite like I did!