There’s something so satisfying about juicy, flavorful grilled chicken on a stick, and this Teriyaki Chicken Skewers Recipe delivers just that. The perfect balance of sweet and savory with a touch of garlic and ginger makes these skewers a crowd-pleaser every time.

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

Why You'll Love This Recipe

I’ve made these Teriyaki Chicken Skewers countless times for family dinners and backyard get-togethers, and they never disappoint. The homemade teriyaki sauce is rich without being overpowering, and grilling brings out such a wonderful caramelized flavor.

Bold Flavor Hit: The sauce combines soy, honey, garlic, and ginger for an irresistible glaze that clings beautifully to every bite.
Quick & Easy: Ready in under an hour and uses simple ingredients you probably already have in your kitchen.
Perfect for Any Occasion: Whether it’s a weeknight meal or a party appetizer, these skewers fit right in.
Customizable: You can easily switch up the protein or adjust sweetness and spice to suit your tastes.

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

Each ingredient here plays an important role in creating those irresistible Teriyaki Chicken Skewers. The balance of salty, sweet, and tangy flavors come from familiar pantry staples that marry beautifully, while fresh elements like garlic and ginger brighten up the dish.

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

Soy Sauce: Use low-sodium to control saltiness since it’s the salty backbone of the teriyaki sauce.
Brown Sugar: Adds a deep, molasses-like sweetness that caramelizes nicely on the grill.
Rice Wine Vinegar: Brings a subtle tanginess that balances the sweet and savory notes.
Honey: Adds floral sweetness and helps create a sticky glaze on the chicken.
Minced Garlic: Essential for that warm, aromatic base flavor.
Grated Ginger: Gives a fresh, slightly spicy kick that’s classic in teriyaki.
SesaMe Oil: Just a touch adds a rich, nutty aroma that elevates the sauce.
Cornstarch: Thickens the sauce into the perfect consistency for glazing.
Chicken Thighs: They stay juicy and tender on the grill — way better than breast for skewers.
Kosher Salt & Black Pepper: Just enough to season the chicken before grilling.
Green Onion & Toasted Sesame Seeds: Optional, but they add freshness and texture as a final touch.

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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

This Teriyaki Chicken Skewers Recipe is super flexible. I often mess around with things like marinating longer for an even deeper flavor or swapping chicken thighs for beef or tofu depending on what’s in the fridge or the vibe of the meal.

Variation: For a little heat, add some chili flakes or sriracha to the sauce — I love this spicy twist for game day.
Marinating Time: If you have time, marinate the chicken for a few hours or overnight. It makes the meat even more tender and flavorful.
Grill Substitute: Don’t have a grill? No worries — these skewers cook beautifully under the broiler or on a grill pan indoors.

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

Step 1: Whip Up the Teriyaki Sauce

Start by combining soy sauce, brown sugar, rice wine vinegar, honey, garlic, ginger, and sesame oil in a medium saucepan over medium-high heat. Whisk these together until the sugar dissolves, then mix cornstarch and cold water separately and whisk that in slowly. Keep stirring for 4–5 minutes until it thickens into a glossy, smooth sauce. Let it cool—you’ll use most of this to brush on the chicken before grilling.

Step 2: Prepare the Chicken Skewers

Thread the chicken thigh pieces onto soaked bamboo skewers so they don’t burn (trust me, soaking’s a game changer). Season each skewer with salt and pepper, then brush them generously with the teriyaki sauce you just made. This step locks in flavor and keeps things juicy on the grill.

Step 3: Grill to Perfection

Heat your grill until it’s nice and hot—about 15 minutes if you’re using charcoal like I do. Grill the skewers for about 5 to 7 minutes per side, turning before they get too crisp. You want that beautiful char but still tender inside. Cooking until the chicken hits 165°F ensures it’s safe and juicy. Just before serving, brush the reserved sauce over the skewers for a glossy finish.

Top Tip

From many grilled dinners and a few close calls—like skewers catching fire!—I’ve learned what really makes this Teriyaki Chicken Skewers Recipe shine. These tips will help you nail that perfect balance of flavor without stress.

Skewer Prep: Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
Watch the Heat: Monitor your grill temperature closely; too hot and the sauce can burn before the chicken is cooked through.
Turn Often: Turn skewers every few minutes to get even caramelization and prevent charring.
Brush on Sauce After Cooking: Brushing the reserved teriyaki sauce after grilling adds a shiny, fresh glaze without burning.

How to Serve Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

I love topping these skewers with thinly sliced green onions and toasted sesame seeds—it adds just the right pop of freshness and a little crunch. Sometimes I’ll sprinkle on some finely chopped cilantro or a few red chili flakes for color and extra flavor.

Side Dishes

Teriyaki Chicken Skewers are amazing alongside steamed jasmine rice or coconut rice, and a simple Asian slaw or grilled veggies like bell peppers and asparagus add great texture contrast. For a casual meal, I sometimes serve with garlic noodles or even cold soba salad.

Creative Ways to Present

For parties, serve skewers on a large wooden board with small bowls of dipping sauces like spicy mayo or extra teriyaki on the side. I once wrapped skewers with thin cucumber ribbons and laid them on a bed of fresh greens for a beautiful, elegant appetizer platter.

Make Ahead and Storage

Storing Leftovers

After eating your fill, remove any leftover chicken from the skewers and store it in an airtight container in the fridge. It keeps well for up to 4 days. This way, you can easily add it to salads, rice bowls, or wraps during the week.

Freezing

I’ve frozen cooked teriyaki chicken before with great results—just pop the cooled chicken into a zip-top bag and freeze for up to 3 months. When you’re ready, thaw it slowly in the fridge overnight and reheat gently.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or extra teriyaki sauce to keep the chicken moist. Microwaving works too, just cover to avoid drying out and heat in short intervals, stirring if you remove from skewers.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this Teriyaki Chicken Skewers Recipe?

You can absolutely use chicken breasts, but be aware they tend to dry out faster on the grill compared to thighs. To keep them juicy, consider marinating longer and grilling with a bit lower heat, turning frequently.

How long should I marinate the chicken for best flavor?

While this recipe doesn’t require marinating, letting the chicken soak in the teriyaki sauce for at least 30 minutes up to several hours will deepen the flavor and make the meat even more tender.

Can I make the teriyaki sauce ahead of time?

Yes! The teriyaki sauce can be made a day or two in advance and stored in the refrigerator. Just give it a good stir or gentle reheat before brushing onto the chicken skewers.

What’s the best way to prevent the skewers from burning on the grill?

Soaking bamboo skewers in water for at least 30 minutes before grilling helps prevent them from catching fire. You can also use metal skewers, which don’t burn, or keep the grill at a moderate heat and turn the skewers often to avoid charring.

Final Thoughts

Honestly, this Teriyaki Chicken Skewers Recipe has become one of my go-to dishes because it’s quick, reliably tasty, and perfect for any grilling occasion. Once you get that teriyaki sauce right and the chicken juicy, it’s hard to go back to anything else. I hope you give it a try and enjoy it as much as I do—grilling season or not!