Name: Easy Teriyaki Chicken Skewers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
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)

There’s something about the sweet-savory aroma of grilled chicken kissed with sticky teriyaki sauce that just draws you in. This Easy Teriyaki Chicken Skewers Recipe is that perfect balance of simple, flavorful, and fun to make—whether you’re firing up the grill or cooking indoors.

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 honestly love how this recipe turns an ordinary dinner into a juicy, flavorful celebration of Asian-inspired flavors. It’s so straightforward to prepare, and yet the taste feels special enough to impress guests without the stress.

Simple Marinade: Combines pantry staples to create a rich, well-balanced teriyaki glaze with minimal effort.
Juicy Chicken Thighs: Using thighs keeps the meat tender and flavorful, even when grilled over direct heat.
Quick Cook Time: Ready in under 40 minutes, making it perfect for weeknights or last-minute gatherings.
Customizable Touches: Easy to adapt with garnishes or swap ingredients depending on your mood or pantry.

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 a starring role in creating that perfectly balanced flavor we associate with teriyaki. I like to keep a few key things on hand to whip this up anytime craving strikes—especially that combo of soy, brown sugar, and a bit of honey for subtle sweetness.

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 provides the salty, umami base without overpowering, keeping the sauce balanced.
Light brown sugar: Adds natural sweetness and depth, creating that signature sticky glaze.
Rice wine vinegar: Brings a gentle tang that cuts through the sweetness perfectly.
Honey: Gives a smooth, natural sweetness and aids in caramelization on the grill.
Minced garlic: Adds aromatic pungency that wakes the flavors up.
Grated ginger: Offers a fresh, zingy undertone complementing the glaze.
Pure sesame oil: Just a little gives that nutty, toasty note everyone loves in Asian dishes.
Cornstarch: Thickens the sauce, turning it into a luscious, sticky coating perfect for grilling.
Bamboo skewers: Soaking them before grilling prevents burning and makes for easy handling.
Boneless skinless chicken thighs: Juicy, tender, and forgiving to grill, the ideal protein for this recipe.
Kosher salt & cracked black pepper: Simple seasoning that brings out the chicken’s natural flavor and balances the sauce.
Green onions & toasted sesame seeds: Optional garnishes that add crunch, freshness, and a beautiful finish.

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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

I like to play around with the sauce a bit depending on the occasion—sometimes adding a splash of pineapple juice for a tropical twist or bumping up the garlic on a cozy night in. You can absolutely make this your own.

Variation: One time I tossed in some chopped bell peppers between the chicken pieces on the skewers. It added a great crunch and color—plus extra vitamins!
Dietary Swap: For gluten-free options, simply swap out soy sauce for tamari, and you’re good to go without sacrificing flavor.
Cooking Method: I sometimes finish these on the stovetop skillet if the weather’s bad—it still results in juicy, caramelized chicken.

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

Step 1: Whisking Together the Magic Sauce

Start by combining your soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil in a medium saucepan over medium-high heat. Whisk it well so the sugar dissolves evenly. Then mix your cold water with cornstarch in a small bowl and stir that into the sauce—this will give you the thick, glossy glaze everyone loves. Keep whisking for about 4-5 minutes until it thickens. Take it off the heat and let it cool while you prep your chicken. This is the moment where your kitchen starts smelling amazing—I never get tired of it!

Step 2: Getting Your Skewers Ready

Before you start threading chicken onto skewers, soak those bamboo sticks in water for at least 20 minutes to stop them burning on the grill—that little step saves a lot of stress. Using about 10 skewers, evenly divide your chicken thigh pieces, threading them close but leaving a little space at the bottom for easy turning over the fire.

Step 3: Season and Sauce Up

Sprinkle kosher salt and freshly cracked black pepper on your assembled skewers, then brush both sides with the teriyaki glaze. Save about a third of that sauce to brush on after cooking, which gives a fresh burst of flavor and gloss.

Step 4: Grill to Juicy Perfection

Heat your grill (I love using charcoal for that smoky note—it takes about 15 minutes to get it good and hot). Place your skewers down and cook for 5-7 minutes per side, keeping a close eye so they don’t char too much (unless you’re into that!). The trick is to reach an internal temperature of 165°F—juicy but cooked through. Once done, brush on that reserved teriyaki sauce for extra glaze and flavor intensity.

Step 5: Garnish and Serve

Lastly, scatter sliced green onions and toasted sesame seeds over the skewers right before serving. This little finishing touch adds brightness and texture that really elevate the dish.

Top Tip

From making this recipe hundreds of times, I found these small tricks really boost your success and flavor every round.

Soak Your Skewers: I can’t emphasize enough how soaking bamboo skewers prevents frustrating flare-ups and burnt sticks.
Reserve Some Sauce: Always save some teriyaki sauce for brushing right after cooking—it keeps the chicken juicy and sticky, and adds fresh flavor.
Use Thighs Over Breast: Chicken thighs are way more forgiving on the grill and stay tender—breast meat tends to dry out fast when skewered.
Don’t Overcrowd the Skewers: Leave a little space between pieces so heat circulates evenly and you avoid steaming instead of grilling.

How to Serve Easy Teriyaki Chicken Skewers Recipe

Teriyaki Chicken Skewers - Serving Suggestion

Garnishes

I stick with thinly sliced green onions and toasted sesame seeds because they add just the right crunch and fresh bite. Sometimes I toss on finely chopped cilantro or a drizzle of spicy mayo for a creamy contrast that everyone loves.

Side Dishes

I love serving these skewers over fluffy jasmine rice or coconut rice for extra aroma. Steamed or stir-fried veggies—like snap peas, bell peppers, or bok choy—complement the savory glaze perfectly. For a casual meal, some crunchy Asian-style slaw rounds it out beautifully.

Creative Ways to Present

For a party, I like placing these skewers standing upright in a jar with the garnishes scattered around on a serving board—looks festive and makes grabbing easy. Another time, I served them de-skewered atop mini steamed buns with pickled cucumbers and a bit of sriracha mayo for a finger-food twist that got rave reviews!

Make Ahead and Storage

Storing Leftovers

I usually remove the chicken from skewers, store in an airtight container, and refrigerate. They keep well up to 4 days, making perfect make-ahead lunches or quick dinner additions during the week.

Freezing

After cooling completely, I place the cooked chicken pieces in a freezer bag and store for up to 3 months. When I’m ready, I thaw overnight in the fridge, which keeps them juicy when reheated.

Reheating

Reheating gently in a skillet over medium heat with a splash of water or additional teriyaki sauce keeps the chicken from drying out. Microwave works too—just cover to retain moisture.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can, but chicken breasts tend to dry out quicker when grilled on skewers. To keep them juicy, marinate longer and watch the cooking time carefully, checking internal temperature often.

How long can I marinate the chicken?

You can marinate the chicken anywhere from 30 minutes up to 4 hours. Longer marinating times deepen the flavor but even a quick 30 minutes gives a great boost to the taste.

Can I cook these skewers indoors?

Absolutely! If you don’t have a grill, you can use a grill pan or cast iron skillet on your stovetop. Just be sure to cook on medium-high heat for the same times until the chicken reaches 165°F inside.

Should I soak the bamboo skewers before grilling?

Yes, soaking the bamboo skewers in water for at least 20 minutes prevents them from burning on the grill, making them safer and easier to handle while cooking.

Final Thoughts

This Easy Teriyaki Chicken Skewers Recipe has become one of my go-to dishes whenever I want something tasty, fuss-free, and crowd-pleasing all at once. It’s one of those recipes you’ll find yourself coming back to because it hits every note—sweet, savory, tangy, and satisfying. Go ahead and try it out like I’m telling a close friend—you won’t regret having this winning classic in your weeknight kitchen lineup!