From My Grill to Yours: The Secret to Perfect Teriyaki Chicken Skewers
Have you ever wondered if the secret to a truly unforgettable family barbecue is hidden not in a complicated, slow smoked brisket, but right there on a simple, glistening stick? I still remember the smell of charcoal and the hiss of the grill from my childhood. My dad, the undisputed king of our backyard, taught me that grilling wasn’t just about heat and meat; it was about gathering people. It was a signal that we were about to share something special. Today, when I fire up the grill, my own kids, Adams and Jana, come running with the same excitement. That, for me, is the magic. And more often than not, what we’re making are these incredible Teriyaki Chicken Skewers.
This isn’t just another recipe. This is the culmination of years of Sunday grilling with my dad and a decade of trying to find meals that make my own family’s eyes light up. It’s that perfect balance of sweet, savory, and smoky that satisfies everyone. What started as a simple experiment has become our go to for everything from a quick weeknight dinner to a full blown backyard party. These skewers are more than just food; they are a tradition in the making. They represent that moment when life slows down, the aroma of homemade teriyaki chicken skewers fills the air, and we’re all just happy to be together. It’s the spirit of my grandmother’s advice, “Cooking is about making people happy,” transformed into a simple, delicious, and deeply satisfying meal that I am so excited to share with you and your family.
Why You’ll Love This Teriyaki Chicken Skewers Recipe
When I say this teriyaki chicken skewers recipe is a family favorite, I mean it in every sense of the word. It’s one of those rare dishes that checks all the boxes for me as a dad, a husband, and a home cook. It solves the “what’s for dinner” dilemma on a busy Tuesday just as beautifully as it becomes the star of a Saturday cookout. Over the years, I’ve tweaked and perfected it, and every time I make it, I’m reminded of why it’s so special. My wife, Emily, loves that it feels both light and satisfying, and the kids, well, they just think food on a stick is the best invention ever. And honestly, I think they might be right. This recipe is all about bringing ease and joy back to your kitchen and your dinner table.
Incredibly Flavorful and Juicy: The heart of this recipe is the teriyaki chicken skewers marinade. It’s a perfect blend of savory soy sauce, sweet brown sugar, aromatic ginger, and pungent garlic. It does more than just coat the chicken; it seeps deep into the meat, ensuring every single bite is bursting with flavor. We let the chicken marinate for at least 30 minutes, but if you have a few hours, the result is even more spectacular. The chicken becomes so tender and juicy that it practically melts in your mouth. This isn’t a dry, forgettable chicken dish. It’s the kind of flavorful meal that has my son Adams asking for seconds before he’s even finished his first skewer. It’s a far cry from bland weeknight meals and closer to something special like a honey garlic chicken stir fry in terms of its fantastic flavor profile.
Quick and Easy for Busy Parents: I know how chaotic weekdays can be. Between work, school, and everything in between, getting a wholesome, delicious dinner on the table can feel like a monumental task. That’s where this teriyaki chicken skewers easy recipe truly shines. The marinade comes together in five minutes flat. While the chicken is soaking up all that goodness, you have time to help with homework or just take a moment to breathe. The actual cooking is fast, whether you’re grilling, baking, or pan searing. It’s a complete meal that feels gourmet but comes together with minimal stress, making it a perfect addition to your rotation of quick family dinners.
The Ultimate Crowd Pleaser: Have you ever hosted a gathering and worried about what to serve? These skewers are your answer. They are the definition of party food. They’re easy for guests to handle, require no utensils, and the flavor is universally loved. I’ve served these at birthday parties, neighborhood potlucks, and casual get togethers, and the platter is always the first to be empty. There’s something inherently fun and communal about sharing skewers. It gets people talking and mingling, turning a simple meal into a memorable event.
Endlessly Customizable: This recipe is a fantastic starting point. You can easily adapt it to what you have on hand or to your family’s preferences. We love adding colorful bell peppers, sweet onions, and zucchini to our skewers, turning it into a complete meal on a stick, much like a good chicken and vegetable skillet. If someone in your family needs a teriyaki chicken skewers gluten free option, simply swap the soy sauce for tamari. If you’re watching your sugar intake, a brown sugar substitute works wonderfully for a low carb version. You can even control the spice level. This flexibility is key for a modern family kitchen, ensuring everyone at the table gets a meal they love.
Ingredients for Teriyaki Chicken Skewers
The magic of this recipe lies in its simple, accessible teriyaki chicken skewers ingredients. You probably have most of them in your pantry right now. I believe the best meals come from good quality, straightforward components.
For the Chicken Skewers:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1 inch cubes
- 1 large red bell pepper, cut into 1 inch pieces
- 1 large green bell pepper, cut into 1 inch pieces
- 1 large red onion, cut into 1 inch pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Wooden or metal skewers (if using wooden, soak them in water for 30 minutes)
For the Homemade Teriyaki Marinade & Sauce:
- 1 cup soy sauce (use low sodium if you prefer)
- 1/2 cup packed brown sugar
- 1/4 cup mirin (or rice vinegar)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons water
- Toasted sesame seeds and sliced scallions, for garnish
Ingredient Substitutions:
- For Gluten Free: Use tamari or coconut aminos instead of soy sauce.
- For Low Carb: Replace the brown sugar with a sugar free alternative like erythritol or monk fruit sweetener.
- Chicken: While I prefer the juiciness of chicken thighs, chicken breasts work perfectly well. Just be careful not to overcook them. You could also try this with firm tofu or large shrimp.
- Vegetables: Feel free to use your favorite vegetables. Pineapple chunks, mushrooms, cherry tomatoes, and zucchini are all fantastic additions.
How to Make Teriyaki Chicken Skewers
Step by Step Instructions
Knowing how to make teriyaki chicken skewers is a skill that will serve you well for years to come. I’ve broken it down into simple, easy to follow steps. Think of me as your friend in the kitchen, guiding you through the process. Grab your apron, and let’s get started!
Prepare the Marinade: In a medium saucepan, whisk together the soy sauce, brown sugar, mirin, sesame oil, minced garlic, and grated ginger. This is the flavor base, the heart of our teriyaki chicken skewers marinade. Bring the mixture to a simmer over medium heat, whisking until the sugar has completely dissolved. This step is crucial for a smooth, glossy sauce. You should smell that wonderful sweet and savory aroma filling your kitchen that’s the good stuff!
Marinate the Chicken: Place your cubed chicken in a large bowl or a resealable plastic bag. Pour about half of the warm teriyaki marinade over the chicken. Reserve the other half of the sauce in the saucepan for later; this will become our glaze. Toss the chicken to ensure it’s fully coated. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 30 minutes. If you have more time, letting it sit for 2 to 4 hours will result in incredibly flavorful and tender chicken. This marination time is a game changer.
Thicken the Glaze: While the chicken is marinating, let’s finish our glaze. In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will prevent lumps. Slowly pour the slurry into the saucepan with the reserved marinade, whisking constantly. Continue to simmer the sauce over medium low heat for 3 to 5 minutes, or until it has thickened enough to coat the back of a spoon. Once thickened, remove it from the heat and set it aside.
Assemble the Skewers: If you haven’t already, toss your chopped bell peppers and onion with olive oil, salt, and pepper. Now for the fun part that the kids love to help with! Thread the marinated chicken pieces and vegetables onto your skewers, alternating between them. You can create a colorful pattern of chicken, red pepper, onion, green pepper, and so on. Don’t pack the pieces too tightly; leaving a little space ensures everything cooks evenly. For more great ideas on building kabobs, this guide on Teriyaki Chicken Kabobs has some wonderful tips.
Cook the Skewers: You have a few options here for cooking your teriyaki chicken skewers grilled style is my favorite.
- On the Grill: Preheat your grill to medium high heat. Place the skewers on the grill and cook for about 10 to 15 minutes, turning occasionally, until the chicken is cooked through and has beautiful char marks. Baste the skewers with the reserved thickened teriyaki glaze during the last few minutes of cooking for that gorgeous, glossy finish.
- In the Oven: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, flipping halfway through. Baste with the teriyaki glaze during the last 5 minutes of baking. For a crispy finish, you can switch to the broiler for the final 1 to 2 minutes, watching carefully to prevent burning.
- On the Stovetop: Heat a large grill pan or skillet over medium high heat with a little oil. Cook the skewers in batches for 10 to 12 minutes, turning until browned and cooked through. Brush with the glaze at the end.
Serve and Garnish: Once the skewers are cooked, transfer them to a platter. Garnish generously with toasted sesame seeds and freshly sliced scallions. Serve them hot and watch them disappear!
Pro Tips & Variations
After making these Teriyaki Chicken Skewers dozens of times for my family and friends, I’ve picked up a few tricks that take them from great to absolutely showstopping. These little details make all the difference, and the variations allow you to keep the recipe exciting and new.
Pro Tips for Perfect Skewers:
Don’t Skip Soaking Your Skewers: If you’re using wooden or bamboo skewers, make sure to soak them in water for at least 30 minutes before threading. This simple step prevents them from burning to a crisp on the hot grill or in the oven, ensuring your presentation is as good as the taste.
Uniform Pieces for Even Cooking: Try to cut your chicken thighs or breasts and vegetables into roughly the same size, about 1 inch cubes. This ensures everything cooks at the same rate. You won’t have to worry about overcooked vegetables or undercooked chicken. It’s a small detail that guarantees a perfect bite every time.
Reserve Marinade for Basting: Never use the same marinade that the raw chicken was in for basting. That’s why our recipe has you divide the sauce from the beginning. The reserved, thickened glaze is safe to use and adds an incredible layer of flavor and a beautiful, glossy sheen at the end of the cooking process. Brushing it on during the final few minutes allows the sauce to caramelize without burning.
Don’t Overcrowd the Skewers (or the Pan): Whether you’re grilling or pan searing, give your skewers some space. Packing them too tightly will cause them to steam instead of sear, and you’ll miss out on those delicious caramelized, crispy edges. Cook in batches if you need to; it’s worth the extra few minutes.
Fun Variations to Try:
Spicy Teriyaki Chicken Skewers: For those who like a little heat, add 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes to the marinade. It adds a wonderful kick that complements the sweetness of the teriyaki sauce.
Teriyaki Chicken Skewers Gluten Free: This is an easy swap! Simply replace the regular soy sauce with an equal amount of tamari or coconut aminos. The taste is nearly identical, and it makes the dish accessible to everyone.
Teriyaki Chicken Skewers Low Carb: To make this recipe keto friendly, substitute the brown sugar with a granulated sugar alternative like monk fruit sweetener or erythritol. Also, ensure your soy sauce or tamari is sugar free. Serve with cauliflower rice for a complete low carb meal.
Pineapple Teriyaki Chicken Skewers: Add chunks of fresh pineapple to your skewers. The sweetness of the fruit caramelizes beautifully on the grill and provides a fantastic tropical contrast to the savory chicken. It’s a flavor combination that reminds me of my favorite sweet and sour chicken, but with a smoky twist.
Different Proteins: This marinade is incredibly versatile. It’s fantastic on beef sirloin for a teriyaki beef skewer, on large shrimp (they cook much faster!), or even on cubes of extra firm tofu for a vegetarian option. The method remains the same, just adjust the teriyaki chicken skewers cooking time accordingly.
Serving Suggestions
One of the best things about these Teriyaki Chicken Skewers is how well they play with others. They can be the star of a simple family dinner or part of a larger, more elaborate spread. For me, creating a meal is about building a plate where everything works together in harmony. Here are a few of our family’s favorite teriyaki chicken skewers servings and pairing ideas.
Fluffy White or Brown Rice: This is the classic, can’t go wrong pairing. A bed of fluffy steamed rice is the perfect vessel to soak up any extra teriyaki glaze that drips from the skewers. It’s simple, comforting, and lets the flavor of the chicken and vegetables shine. For a healthier twist, quinoa or cauliflower rice are also excellent options. Often, I will make a big batch of rice, similar to what I do for my chicken teriyaki rice bowl, to serve alongside.
Grilled Pineapple Slices: If you aren’t putting pineapple directly on the skewers, grilling some slices on the side is a must. The heat caramelizes the natural sugars in the pineapple, making it incredibly sweet and juicy. The tropical flavor is a sublime contrast to the savory teriyaki sauce. It’s a pairing that screams summer barbecue.
A Crisp Asian Style Slaw: To add a fresh, crunchy element to the meal, I love to whip up a quick slaw. Shredded cabbage, carrots, and sliced bell peppers tossed in a light rice vinegar and sesame oil dressing provides a refreshing counterpoint to the rich, savory skewers. It adds texture and a zesty brightness to the plate.
Simple Steamed or Roasted Vegetables: If you want to keep things light, serving the skewers with a side of steamed broccoli, roasted asparagus, or blanched green beans is a fantastic choice. The vegetables add color and nutrients without weighing down the meal. This is a great alternative if you choose to make the skewers with only chicken.
Creamy Cucumber Salad: On warm days, Emily often makes a simple cucumber salad with a creamy yogurt and dill dressing. The coolness of the salad is incredibly refreshing next to the warm, smoky skewers. It’s an unexpected but delightful combination.
Storage & Reheating
Leftover Teriyaki Chicken Skewers? No problem! They are just as delicious the next day. Here’s how to store and reheat them properly to maintain their flavor and texture.
Storage:
- In the Refrigerator: Once the skewers have cooled completely, remove the chicken and vegetables from the sticks and place them in an airtight container. They will stay fresh in the refrigerator for up to 4 days. Storing them off the skewers makes them easier to reheat and pack for lunches.
- In the Freezer: For longer storage, you can freeze the cooked chicken and vegetables. Place them in a freezer safe bag or container, removing as much air as possible. They can be frozen for up to 3 months. I recommend freezing them without the sauce and adding fresh sauce upon reheating for the best flavor.
Reheating:
The key to reheating is to do it gently to avoid drying out the chicken.
- In the Microwave: This is the quickest method. Place the leftover chicken and vegetables in a microwave safe dish. Splash a little water or chicken broth over them to add moisture. Cover and microwave in 30 second intervals until warmed through.
- On the Stovetop: Heat a skillet over medium low heat with a touch of oil or a splash of water. Add the chicken and vegetables and stir occasionally until heated through. You can add a little extra teriyaki sauce at the end to refresh the flavors.
- In the Oven: Preheat your oven to 350°F (175°C). Place the leftovers in an oven safe dish, add a splash of water, and cover with foil. Heat for 10 to 15 minutes, or until warm. This method is great for reheating larger quantities while keeping the chicken moist.
FAQ about Teriyaki Chicken Skewers
Here are answers to some of the most common questions I get about this recipe. I hope this helps you feel even more confident in the kitchen!
1. Can I bake these teriyaki chicken skewers instead of grilling them?
Absolutely! Baking is a great alternative if you don’t have a grill or if the weather isn’t cooperating. To bake them, preheat your oven to 400°F (200°C). Arrange the skewers on a baking sheet lined with parchment paper and bake for about 20 to 25 minutes, flipping them halfway through. To get that nice caramelized finish, baste them with the extra teriyaki glaze during the last 5 minutes of cooking. This method is very similar to the technique used in this Teriyaki Glazed Grilled Chicken Skewers Recipe, just adapted for the oven.
2. How long should I marinate the chicken for the best flavor?
For a good flavor infusion, I recommend marinating the chicken for at least 30 minutes. However, if you have the time, letting it marinate for 2 to 4 hours will make a huge difference in both flavor and tenderness. I would not recommend marinating it for more than 8 hours, as the acidity in the marinade can start to break down the texture of the chicken, making it mushy.
3. What is the approximate teriyaki chicken skewers nutritional value?
The teriyaki chicken skewers nutritional value can vary based on the exact ingredients you use, such as whether you use chicken thighs or breasts and the amount of sugar in your sauce. Generally, this dish is a great source of lean protein. By using chicken breast, low sodium soy sauce, and a sugar substitute, you can easily create a healthier, low carb version. The added vegetables also provide essential vitamins and fiber. For specific nutritional information, using an online calculator with your exact ingredients is the most accurate approach.
4. Can I prepare the marinade or the skewers ahead of time?
Yes, this is a fantastic recipe to prep in advance, making it perfect for party food or busy weeknights. You can make the teriyaki chicken skewers marinade up to 3 days ahead of time and store it in an airtight container in the refrigerator. You can also assemble the skewers with the chicken and vegetables a day in advance. Just keep them covered in the fridge until you’re ready to cook.
5. What is the difference between teriyaki chicken skewers vs shish kebab?
That’s a great question! The main difference lies in the flavor profile of the marinade. Teriyaki chicken skewers are distinctly Japanese, characterized by a sweet and savory sauce made from soy sauce, mirin, and sugar. Shish kebabs, which have origins in the Middle East and Mediterranean, are typically marinated in a mixture of olive oil, lemon juice, and herbs like oregano and garlic. While both involve grilling meat on a stick, their flavor profiles are worlds apart.
Final Thoughts on Teriyaki Chicken Skewers
For me, this teriyaki chicken skewers recipe is more than just a set of instructions. It’s the taste of summer, the sound of laughter in the backyard, and the feeling of creating something wonderful for the people I love. It’s a reminder that the most cherished memories are often made during the simplest moments, gathered around a table or a grill, sharing good food and good company.
I hope this recipe brings as much joy to your home as it has to mine. It’s proof that you don’t need to be a trained chef to make incredible, crowd pleasing meals. All you need is a little time, a few good ingredients, and a lot of love.
If you make these Teriyaki Chicken Skewers, I would absolutely love to hear about it! Please leave a comment below and let me know how they turned out. And if you’re looking for more family friendly recipes, don’t forget to subscribe to my newsletter. For a a perfect visual guide, be sure to save this recipe to your favorite Pinterest board! Grab your apron, and let’s make some memories together.
Teriyaki Chicken Skewers
Equipment
- Grill
- Skewers
- Saucepan
- – Mixing bowls
Ingredients
For the Chicken Skewers
- 2 lbs boneless, skinless chicken thighs or breasts cut into 1 inch cubes
- 1 large red bell pepper cut into 1 inch pieces
- 1 large green bell pepper cut into 1 inch pieces
- 1 large red onion cut into 1 inch pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Wooden or metal skewers
For the Homemade Teriyaki Marinade & Sauce
- 1 cup soy sauce low sodium if preferred
- 1/2 cup packed brown sugar
- 1/4 cup mirin or rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons cornstarch
- 2 tablespoons water
- Toasted sesame seeds and sliced scallions
Instructions
- In a medium saucepan, whisk together the soy sauce, brown sugar, mirin, sesame oil, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, whisking until the sugar has completely dissolved.
- Place your cubed chicken in a large bowl or a resealable plastic bag. Pour about half of the warm teriyaki marinade over the chicken. Reserve the other half of the sauce in the saucepan for later; this will become our glaze. Toss the chicken to ensure it’s fully coated. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, let’s finish our glaze. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the saucepan with the reserved marinade, whisking constantly. Continue to simmer the sauce over medium low heat for 3 to 5 minutes, or until it has thickened enough to coat the back of a spoon.
- If you haven’t already, toss your chopped bell peppers and onion with olive oil, salt, and pepper. Thread the marinated chicken pieces and vegetables onto your skewers, alternating between them. Leave a little space to ensure even cooking.
- Preheat your grill to medium high heat. Place the skewers on the grill and cook for about 10 to 15 minutes, turning occasionally, until the chicken is cooked through and has beautiful char marks. Baste the skewers with the reserved thickened teriyaki glaze during the last few minutes of cooking.
- Transfer the skewers to a platter. Garnish generously with toasted sesame seeds and freshly sliced scallions. Serve them hot with your favorite sides.
