There’s something so satisfying about the sweet and tangy flavors dancing on perfectly grilled chicken, and that’s exactly why I’m excited to share this Easy Teriyaki Chicken Skewers Recipe with you. It’s a quick way to bring a little bit of Asian-inspired magic right to your backyard or dinner table!

Two wooden skewers with grilled chicken pieces covered in shiny dark brown teriyaki sauce lie on a bed of fluffy white rice on a white plate. The chicken has slight char marks and is garnished with small white sesame seeds and chopped green onions scattered on top and around the skewers. A small round white bowl filled with white sesame seeds is placed near the plate, all set on a white marbled surface. 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’ve made my fair share of chicken recipes, but these skewers stand out because they’re juicy, packed with flavor, and come together without much fuss. I keep coming back to this recipe because it’s perfect for weeknights or even weekend grilling sessions with friends.

Simple Ingredients: The sauce is made from pantry staples, so no need for obscure Asian condiments.
Quick Prep and Cook Time: You can have this on the table in under 40 minutes, perfect for busy days.
Customizable Flavors: Whether you like it sweeter, tangier, or with a little extra heat, you can tweak the sauce easily.
Great for Entertaining: Skewers are fun, easy to serve, and a total crowd-pleaser for any gathering.

There are five skewers of grilled chicken pieces placed in a row on a white plate, each skewer holding about seven to eight pieces of chicken. The chicken is cooked with a shiny, dark brown glaze that has slightly charred spots, giving it a textured look. A wooden brush with a metal band is spreading a thick layer of shiny sauce on one skewer, showing a glistening wet surface on the chicken pieces. The background is blurred but shows bowls and a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Teriyaki Chicken Skewers Recipe lies in simple ingredients that balance sweetness, saltiness, and a touch of umami. Knowing why each component shines will help you understand the flavors better and maybe even inspire your own twist!

Flat lay of a small mound of light brown sugar, a few garlic cloves minced finely, a small piece of fresh ginger root with part grated, a few sprigs of green onion thinly sliced, a scattering of toasted sesame seeds, some raw boneless skinless chicken thighs cut into chunks, a whole egg with a clean uncracked shell, a small white ceramic bowl of dark low-sodium soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of pale rice wine vinegar, a small white ceramic bowl of light sesame oil, a small white ceramic bowl with clear cold water, and another small white ceramic bowl holding white cornstarch powder, all arranged with perfect symmetry 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

Low-sodium soy sauce: It’s the salty backbone that keeps the dish balanced without overpowering the sweetness.
Light brown sugar: Adds caramel warmth and depth more than plain white sugar would.
Rice wine vinegar: Gives a gentle tanginess that brightens the sauce.
Honey: Adds floral sweetness and helps the sauce glaze beautifully on the chicken.
Minced garlic: Essential savory punch that harmonizes with the sweet elements.
Grated ginger: Adds freshness and a subtle zing to lift the sauce.
Sesame oil: Just a touch for a nutty aroma that sets your skewers apart.
Cornstarch: Thickens the sauce to a perfect glaze consistency — no runny mess here!
Chicken thighs: I prefer thighs because they stay juicy and tender during grilling, unlike leaner breasts.
Bamboo skewers: Soak these to avoid burning and make grilling easy and safe.
Kosher salt & black pepper: Basic seasoning that lets the teriyaki flavor shine through.
Green onion & sesame seeds (optional): Fresh garnishes that add crunch, color, and an extra flavor layer.

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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 the things I love about this recipe is how easily it adapts to your preferences or what you have in the fridge. I often play around with the sauce balance or add veggies on the skewers – it keeps dinner interesting!

Variation: I sometimes swap out honey for maple syrup for a deeper sweetness and a hint of earthiness; my family loves the subtle flavor change.
Vegetarian Twist: You can replace chicken with firm tofu or mushrooms for a plant-based skewer version that’s just as delicious.
Spice it Up: Feel free to add a dash of sriracha or chili flakes to the sauce for a spicy kick that wakes up your taste buds.
Marinating Time: Though the recipe works great right away, marinating chicken for an hour (or even overnight) brings extra depth – trust me, it’s worth the wait.

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

Step 1: Whisk up the 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. This smells amazing right away—just whisk everything until the sugar dissolves. Then mix cold water with cornstarch and stir it in to thicken. Keep whisking for 4–5 minutes until you get that shiny glaze. I always let it cool while I prep the chicken; it thickens up just right when it cools.

Step 2: Prep Your Chicken Skewers

While the sauce is cooling, soak your bamboo skewers in water for at least 30 minutes to prevent burning. Then thread the chicken thigh pieces onto the skewers, making sure to leave a little space at the bottom so you can easily flip them on the grill. Season with kosher salt and cracked black pepper for that simple, classic seasoning that enhances the teriyaki flavors.

Step 3: Grill to Juicy Perfection

Heat your grill to medium-high (charcoal is my favorite here, though gas grills work just fine). Brush the chicken thoroughly with the teriyaki sauce on both sides before placing it on the grill. Cook for about 5-7 minutes per side, keeping a close eye to avoid burning. The goal is juicy, tender chicken—not over-charred skewers. Use a meat thermometer if you have one to make sure you hit 165°F inside. When done, brush with the reserved sauce for that extra glossy finish.

Top Tip

After making these skewers dozens of times, I’ve learned some simple tricks to make your grilling experience smoother and tastier. These tips keep the chicken juicy and the sauce perfectly glossy every time.

Soak Skewers Thoroughly: Soaking bamboo skewers for at least 30 minutes prevents them from flaming up on the grill, keeping your kitchen — and fingers — safe.
Don’t Overcrowd the Skewers: Leaving a little space between chicken pieces helps them cook evenly and makes flipping easier.
Reserve the Sauce: Always hold back some sauce to brush on at the end—it keeps the chicken moist and adds that irresistible glaze.
Turn Often: Flip the skewers every 5-7 minutes and watch for char spots so your chicken cooks through without burning.

How to Serve Easy Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

I always sprinkle thinly sliced green onions and toasted sesame seeds on top for crunch and that fresh, slightly nutty flavor pop. It’s simple but makes a huge difference visually and taste-wise. Plus, it adds a little vibrancy to the plate!

Side Dishes

As for sides, you really can’t go wrong with a bed of steamed jasmine rice or cilantro-lime rice to soak up all the teriyaki goodness. I also love pairing it with quick stir-fried veggies like snap peas, bell peppers, or bok choy for a colorful, healthy plate. Sometimes, a simple cucumber salad balances the meal with its crisp freshness.

Creative Ways to Present

For a dinner party, I like to arrange the skewers over a platter lined with banana leaves or parchment and scatter extra green onions and sesame seeds. You could even serve them with small bowls of extra teriyaki sauce for dipping – it turns a simple grilled chicken into an interactive experience that guests love.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I remove the chicken from the skewers and store it in an airtight container in the fridge. It keeps beautifully for up to four days and is perfect for quick lunches or adding to salads.

Freezing

I’ve also frozen cooked skewers before: once cooled, place the chicken in ziplock bags and freeze for up to three months. Thaw overnight in the fridge, and you’ll find they reheat well without drying out.

Reheating

To reheat, I warm them gently in the oven at 325°F wrapped in foil to keep the moisture in, or give them a quick turn on the grill for a few minutes to bring back that fresh-off-the-grill flavor and texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier, chicken breasts will work just fine. Just watch the cooking time closely since breasts tend to dry out faster. Marinating a bit longer helps too.

Do I need to soak the bamboo skewers?

Yes, soaking the bamboo skewers for at least 30 minutes prevents them from burning or catching fire on the grill. It’s an easy step that saves you from a smoky disaster.

Can I make the teriyaki sauce ahead of time?

Definitely! The teriyaki sauce keeps well in the fridge for up to a week. Making it ahead means less work when you’re ready to grill, and the flavors might even deepen a bit overnight.

How do I know when the chicken is cooked through?

The easiest way is to use a meat thermometer and check for an internal temperature of 165°F. If you don’t have one, cut into a piece to ensure no pink remains and the juices run clear.

Final Thoughts

This Easy Teriyaki Chicken Skewers Recipe has become a go-to in my home for good reason. It’s not only delicious but approachable for every skill level — whether you’re firing up your first grill or a seasoned pro. I hope you enjoy the process and the tasty results as much as I do. Grab those skewers, and let’s make dinner a little more exciting tonight!