These chicken teriyaki skewers combine tender, bite-sized pieces of chicken with the rich and savory flavors of teriyaki sauce! The meat is marinated for a few hours before being grilled to perfection and brushed with a delicious glaze! Serve these skewers alongside any of your favorite sides for a complete meal that the entire family will enjoy.
Grilled Teriyaki Chicken Skewers
When the weather starts to heat up, one of my favorite things to do is fire up the grill for some tasty food! Whether it's just my family hanging out at home or if we are hosting some friends, too, delicious grilled dishes are always a hit!
These chicken skewers are so simple to make, and I love how I can prepare the marinade and then leave it overnight. When it comes time to eat, all I have to do is toss the chicken onto the grill!
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🥘 Chicken Teriyaki Skewers Ingredients
The marinade for these tasty skewers only uses a handful of common ingredients you may have at home already! You can use fresh ginger and garlic or use dried if that's what you have on hand!
Teriyaki Chicken Marinade
- Soy Sauce - ¼ cup of soy sauce.
- Rice Vinegar - 2 tablespoons of rice vinegar (or use a rice vinegar substitute).
- Brown Sugar - 1 tablespoon of brown sugar (or use a brown sugar substitute).
- Ginger - 1 tablespoon of fresh ginger (peeled and chopped) or ginger paste. If using dried or ground ginger, you'll only need 1 teaspoon.
- Garlic - 1 tablespoon of minced garlic or 1 teaspoon of garlic powder.
- Green Onions (optional) - 2 tablespoons of chopped green onion.
Chicken Teriyaki Skewers
- Chicken Thighs - 2 pounds of boneless, skinless chicken thighs (cut into bite-sized chunks).
- Cornstarch (optional) - 2 tablespoons of cornstarch if you want to thicken up the sauce.
- Teriyaki Sauce (optional) - ½ cup of teriyaki sauce (check out my homemade recipe here).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Teriyaki Skewers
For the best results, give yourself some time to let the marinade really flavor the meat (like overnight)! Of course, it will still be super tasty if you are in a time crunch and can only marinate the chicken for a few hours! All you need is a mixing bowl, some skewers, your measuring utensils, and your grill.
This recipe is for 6 servings. The exact number of skewers depends on how much chicken you load onto each one!
Marinate The Teriyaki Chicken
- Combine. Whisk ¼ cup (59 milliliters) of soy sauce, 2 tablespoons (30 milliliters) of rice vinegar, 2 tablespoons (29 grams) of green onion, 1 tablespoon (15 grams) each of ginger, brown sugar, and garlic together in a small mixing bowl until well combined.
- Coat the chicken. Add the 2 pounds (907 grams) of chicken thighs and turn the meat until it's well coated.
- Marinate. Marinate in the refrigerator for at least 2 hours.
Grill The Teriyaki Chicken Skewers
- Prep. Remove the marinated chicken teriyaki from your fridge, uncover, and add the optional 2 tablespoons (16 grams) of cornstarch. Stir to mix until everything is evenly distributed.
- Make the glaze. Place the chunks of chicken onto skewers. You can then strain the leftover marinade into a saucepan and bring it up to boil to make the glaze or use the optional ½ cup (144 grams) of teriyaki sauce.
- Grill. Preheat your grill to medium-high heat. Once hot, grill the skewers, brushing them with the glaze or teriyaki sauce, for about 4-5 minutes per side (or until the internal temperature reads 165°F / 74°C).
- Serve. Remove the skewers from the grill and serve immediately.
🥗 Sides
Since you are already firing up the grill, you can easily make some grilled acorn squash or grilled corn on the cob to go along with your chicken! Of course, these skewers also taste amazing with some Instant Pot white rice! Enjoy!
💭 Angela's Tips & Recipe Notes
- You can always use low-sodium soy sauce if needed.
- If you don't have any rice vinegar, apple cider vinegar will make the best replacement. White wine vinegar is also a great substitution. Check out more substitutions here.
- You can use ground ginger instead of fresh as long as you reduce the amount. You'll want to use 1 teaspoon of dried (or ground) ginger per tablespoon of ginger paste or fresh ginger.
- One teaspoon of garlic powder can be used in place of minced garlic.
- You'll want to let your chicken marinate for at least 2 hours before grilling. The longer you leave the chicken to marinate, to more flavorful it will become!
🥡 Storing & Reheating
Store any leftover skewers in a sealed container in the refrigerator for 2-3 days.
Reheating Chicken Teriyaki Skewers
You can reheat your chicken in the microwave or on the stovetop over medium heat.
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❓ FAQ
A minimum of 30 minutes is needed for soaking skewers before grilling your food. However, it is best to plan ahead and soak the skewers overnight while you marinate the chicken for this grilled recipe.
Sure! Place your skewers onto a rimmed baking sheet lined with aluminum foil and bake them in the oven at 375°F (190°C) for about 20-25 minutes, or until the chicken is cooked all the way through. Make sure to rotate the skewers about halfway through cooking.
Yes! You can place the chicken pieces onto the skewers and put them into a large storage bag. Pour in the marinade and lightly squeeze the bag so that the chicken is fully covered. Then you can place the bag into the freezer for up to 3 months. When ready, let the chicken thaw in the fridge before grilling.
🐔 More Chicken Recipes
- Grilled BBQ Chicken Breasts - Chicken breasts are coated in a flavorful dry rub and brushed with barbecue sauce.
- Pineapple Chicken - A sweet and savory stir-fry that combines chicken, pineapple, and vegetables.
- Crockpot Chicken Tacos - Hands-off chicken tacos that can be prepped in the morning and ready to enjoy for dinner.
- Baked Panko Chicken - Chicken is coated in Panko and Parmesan before being baked in the oven.
- Chicken Salad With Grapes - A quick and easy chicken salad that is perfect for picnics, potlucks, and barbecues.
- Ritz Chicken - Chicken breasts are coated in buttery Ritz crackers.
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📋 Recipe
Chicken Teriyaki Skewers
Ingredients
Teriyaki Chicken Marinade
- ¼ cup soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon ginger (fresh, peeled, and chopped - or ginger paste - or use 1 teaspoon dried or ground ginger)
- 1 tablespoon garlic (fresh, minced garlic clove - or use 1 teaspoon garlic powder)
- 2 tablespoon green onion (chopped - optional)
Chicken Teriyaki Skewers
- 2 lbs chicken thighs (boneless, skinless - trimmed and cut into bite-sized pieces)
- 2 tablespoon cornstarch (optional)
- ½ cup teriyaki sauce (optional)
Instructions
Marinate The Teriyaki Chicken
- Whisk ¼ cup soy sauce, 2 tablespoon rice vinegar, 2 tablespoon green onion, 1 tablespoon ginger , 1 tablespoon brown sugar, and 1 tablespoon garlic together in a small mixing bowl until well combined.¼ cup soy sauce, 2 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoon green onion
- Add the 2 lbs chicken thighs and turn the meat until it's well coated.2 lbs chicken thighs
- Marinate in the refrigerator for at least 2 hours.
Grill The Teriyaki Chicken Skewers
- Remove the marinated chicken teriyaki from your fridge, uncover, and add the optional 2 tablespoon cornstarch. Stir to mix until everything is evenly distributed.2 tablespoon cornstarch
- Place the chunks of chicken onto skewers. You can then strain the leftover marinade into a saucepan and bring it up to boil to make the glaze, or use the optional ½ cup teriyaki sauce.½ cup teriyaki sauce
- Preheat your grill to medium-high heat. Once hot, grill the skewers, brushing them with the glaze or teriyaki sauce, for about 4-5 minutes per side (or until the internal temperature reads 165°F / 74°C).
- Remove the skewers from the grill and serve immediately.
Equipment You May Need
Notes
- You can always use low-sodium soy sauce if needed.
- If you don't have any rice vinegar, apple cider vinegar will make the best replacement. White wine vinegar is also a great substitution. Check out more substitutions here.
- You can use ground ginger instead of fresh as long as you reduce the amount. You'll want to use 1 teaspoon of dried (or ground) ginger per tablespoon of ginger paste or fresh ginger.
- One teaspoon of garlic powder can be used in place of minced garlic.
- You'll want to let your chicken marinate for at least 2 hours before grilling. The longer you leave the chicken to marinate, to more flavorful it will become!
- To store: Store any leftover skewers in a sealed container in the refrigerator for 2-3 days.
- To reheat: You can reheat your chicken in the microwave or on the stovetop over medium heat.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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