🎉 Introduction
There’s a reason teriyaki chicken skewers are loved all around the world. They’re juicy, savory, slightly sweet, and incredibly satisfying. This Best Ever Teriyaki Chicken Skewers recipe takes everything you love about classic teriyaki and elevates it with a perfectly balanced homemade sauce, tender chicken thighs, and a cooking method that locks in flavor with every bite.
Unlike dry or bland skewers, these are all about moist chicken, sticky glaze, and bold umami flavor. Chicken thighs are the secret weapon here — they stay juicy even over high heat and absorb the teriyaki sauce beautifully. The sauce itself is rich and glossy, with notes of garlic, ginger, brown sugar, and sesame that coat the chicken perfectly.
Whether you’re making them for:
- A quick weeknight dinner
- A family gathering
- Meal prep
- Or a special occasion
These teriyaki chicken skewers always impress. They’re simple, reliable, and taste just as good as restaurant-style skewers — if not better.
🧰 Equipment Needed
To make perfect teriyaki chicken skewers, you’ll need:
- Mixing bowls (2)
- Whisk
- Small saucepan
- Knife and cutting board
- Measuring cups and spoons
- Skewers (wooden or metal)
- Grill pan, outdoor grill, or oven broiler
- Tongs
- Basting brush
Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
🛒 Ingredients
All ingredients should be prepped before cooking.
Protein
- 2 lb chicken thighs, boneless and skinless, cut into chunks
Aromatics
- 2 cloves garlic, minced
- ½ tablespoon fresh ginger, grated
- 1 green onion, finely sliced
For the Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 cup water
- 2 tablespoons cornstarch
For Garnish
- Sesame seeds
Other
- 8 skewers
Ingredient Notes:
- Chicken thighs are preferred for juicy skewers.
- Brown sugar creates the classic sticky teriyaki glaze.
- Cornstarch thickens the sauce to a glossy finish.
👩🍳 Directions
Follow these steps carefully for the best ever teriyaki chicken skewers.
Step 1: Prepare the Skewers
- If using wooden skewers, soak them in water for 30 minutes.
- Thread chicken pieces onto skewers, leaving a little space between each piece.
- Set aside.
Step 2: Make the Teriyaki Sauce
- In a small saucepan, whisk together:
- Soy sauce
- Brown sugar
- Honey
- Rice vinegar
- Sesame oil
- Water
- Cornstarch
- Place over medium heat.
- Cook, whisking constantly, until the sauce thickens and becomes glossy.
- Remove from heat.
- Stir in garlic and ginger.
- Reserve half the sauce for serving.
Step 3: Marinate the Chicken
- Brush or spoon half of the teriyaki sauce over the chicken skewers.
- Let rest for 15–20 minutes for flavor absorption.
Step 4: Cook the Skewers
You can cook these skewers using several methods.
Grill Pan or Outdoor Grill
- Preheat to medium-high heat.
- Lightly oil the surface.
- Cook skewers for 10–12 minutes, turning every few minutes.
- Brush with more sauce as they cook.
Oven Broiler
- Preheat broiler.
- Place skewers on a lined baking sheet.
- Broil for 12–15 minutes, turning halfway and basting with sauce.
Step 5: Final Glaze
- Brush cooked skewers with remaining teriyaki sauce.
- Sprinkle with sesame seeds and green onions.
Step 6: Serve
- Serve hot while the glaze is sticky and glossy.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 20 minutes
- Marinating Time: 15–20 minutes
- Cook Time: 12–15 minutes
- Total Time: About 50 minutes
Perfect for fast dinners or entertaining.
🧊 Storage & Reheating
Storage
- Store cooked skewers in an airtight container in the refrigerator for up to 4 days
Reheating
- Reheat in a skillet over medium heat
- Or warm in the oven at low temperature
Tip: Brush with extra sauce to refresh the glaze while reheating.
🥄 Variations
Customize your teriyaki chicken skewers with these ideas:
- Spicy Teriyaki Skewers
- Add chili flakes or hot sauce to the sauce
- Pineapple Teriyaki
- Alternate chicken with pineapple chunks on skewers
- Extra Garlic Version
- Add additional minced garlic to the sauce
- Low-Sugar Option
- Reduce brown sugar slightly and add more ginger
- Veggie-Loaded Skewers
- Add bell peppers or onions between chicken pieces
❓ 10 FAQs
- Why use chicken thighs instead of breasts?
Thighs stay juicier and more flavorful. - Can I make the sauce ahead of time?
Yes, store it refrigerated for up to 5 days. - Do I have to marinate the chicken?
It’s recommended but not required. - Can I bake these instead of grilling?
Yes, baking or broiling works well. - Why is my sauce not thick?
It may need more heat or whisking. - Can I freeze cooked skewers?
Yes, freeze for up to 2 months. - Is this recipe kid-friendly?
Yes, it’s sweet and mild. - Can I use metal skewers?
Absolutely, they work great. - What should I serve with these?
Rice, vegetables, or salad pair perfectly. - Can I double the recipe?
Yes, it scales very well.
🏁 Conclusion
These best ever teriyaki chicken skewers deliver everything you want in a homemade favorite: juicy chicken, a sticky and flavorful glaze, and simple preparation that works every time. They’re versatile enough for casual dinners yet impressive enough for guests.
Once you try this recipe, it’s bound to become a staple in your kitchen. The balance of sweet, savory, and sesame-rich flavors makes these skewers truly unforgettable — and proof that homemade teriyaki is always worth it.
Best Ever Teriyaki Chicken Skewers – Juicy, Sticky, and Packed with Flavor
Ingredients
Equipment
Method
- Follow these steps carefully for the best ever teriyaki chicken skewers.
- If using wooden skewers, soak them in water for 30 minutes.
- Thread chicken pieces onto skewers, leaving a little space between each piece.
- Set aside.
- In a small saucepan, whisk together:
- Soy sauce
- Brown sugar
- Honey
- Rice vinegar
- Sesame oil
- Water
- Cornstarch
- Place over medium heat.
- Cook, whisking constantly, until the sauce thickens and becomes glossy.
- Remove from heat.
- Stir in garlic and ginger.
- Reserve half the sauce for serving.
- Brush or spoon half of the teriyaki sauce over the chicken skewers.
- Let rest for 15–20 minutes for flavor absorption.
- You can cook these skewers using several methods.
- Grill Pan or Outdoor Grill
- Preheat to medium-high heat.
- Lightly oil the surface.
- Cook skewers for 10–12 minutes, turning every few minutes.
- Brush with more sauce as they cook.
- Oven Broiler
- Preheat broiler.
- Place skewers on a lined baking sheet.
- Broil for 12–15 minutes, turning halfway and basting with sauce.
- Brush cooked skewers with remaining teriyaki sauce.
- Sprinkle with sesame seeds and green onions.
- Serve hot while the glaze is sticky and glossy.
Notes
Thighs stay juicier and more flavorful. Can I make the sauce ahead of time?
Yes, store it refrigerated for up to 5 days. Do I have to marinate the chicken?
It’s recommended but not required. Can I bake these instead of grilling?
Yes, baking or broiling works well. Why is my sauce not thick?
It may need more heat or whisking. Can I freeze cooked skewers?
Yes, freeze for up to 2 months. Is this recipe kid-friendly?
Yes, it’s sweet and mild. Can I use metal skewers?
Absolutely, they work great. What should I serve with these?
Rice, vegetables, or salad pair perfectly. Can I double the recipe?
Yes, it scales very well. 🏁 Conclusion These best ever teriyaki chicken skewers deliver everything you want in a homemade favorite: juicy chicken, a sticky and flavorful glaze, and simple preparation that works every time. They’re versatile enough for casual dinners yet impressive enough for guests. Once you try this recipe, it’s bound to become a staple in your kitchen. The balance of sweet, savory, and sesame-rich flavors makes these skewers truly unforgettable — and proof that homemade teriyaki is always worth it.
