There’s nothing quite like the sweet, savory aroma of grilled chicken glazed with a sticky teriyaki sauce. This Teriyaki Chicken Skewers Recipe is a fantastic way to add bold, irresistible flavor to juicy chicken thighs, perfect for a casual dinner or a backyard party. Let me show you how easy and rewarding it is to get these skewers just right.

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 can’t get enough of how effortlessly this Teriyaki Chicken Skewers Recipe comes together and how it delivers restaurant-quality flavors at home. It’s one of those recipes you’ll find yourself making again and again because it hits that perfect balance of sweet, salty, and savory with a gorgeous glaze.

Simple Ingredients: You probably have most of the ingredients at home, and they blend into a perfectly balanced teriyaki sauce.
Juicy Chicken Thighs: Using thighs keeps the meat tender and flavorful, especially under that delicious glaze.
Quick & Versatile: Ready in about 40 minutes, it’s great for weeknights or entertaining guests with minimal effort.
Customizable Garnishes: The optional green onions and toasted sesame seeds add a delightful crunch and freshness.

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

Every ingredient in this Teriyaki Chicken Skewers Recipe plays an important role. The soy sauce provides the salty base, balanced by the sweetness of brown sugar and honey, while rice wine vinegar adds a subtle tang. Garlic and ginger bring warm, aromatic notes that really elevate the sauce. Here’s a quick rundown of what to look for when shopping.

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: Keeps the saltiness balanced without overpowering the other flavors.
Light Brown Sugar: Adds a rich, caramel-like sweetness that complements the soy sauce.
Rice Wine Vinegar: Brings a gentle acidity to cut through the richness.
Honey: Gives a natural sweetness and helps the glaze become sticky when cooked.
Minced Garlic: Fresh garlic adds depth and a little punch.
Grated Ginger: Fresh ginger provides a bright, spicy warmth that cuts cleanly.
Pure Sesame Oil: Just a touch adds a nutty aroma that rounds out the flavors beautifully.
Cold Water & Cornstarch: These combine to thicken the sauce to that perfect glaze consistency.
Bamboo Skewers: Soak them before use to prevent burning on the grill; metal skewers can work too.
Boneless Skinless Chicken Thighs: Chosen for juiciness and flavor; cut into bite-sized pieces for even cooking.
Kosher Salt & Fresh Black Pepper: Simple seasoning to enhance the chicken’s natural flavor.
Green Onion & Toasted Sesame Seeds (Optional): Perfect garnishes to add freshness and texture.

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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 love to customize this Teriyaki Chicken Skewers Recipe depending on the mood or the occasion. Whether I'm craving an extra kick or prefer a sweeter glaze, there are ways to tailor this recipe that are super easy and fun.

Variation: Sometimes I add a pinch of red pepper flakes to the sauce for a little heat, and it balances so well with the sweetness. I recommend trying that if you love a subtle spicy note.
Dietary Substitution: To make it gluten-free, just swap regular soy sauce with tamari — it doesn’t change the flavor much but makes it friendlier for gluten-sensitive diets.
Marinating Time: You can marinate the chicken in the teriyaki sauce for anywhere from 30 minutes to a few hours if you want deeper flavor—although it’s delicious even without marinating!
Cooking Methods: If grilling isn’t an option, cooking on a cast-iron skillet or broiling in the oven works wonderfully as well.

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

Step 1: Whisk Together the Teriyaki Sauce

I start by combining the soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil in a heavy-bottom saucepan over medium-high heat. Whisk everything well so the sugar dissolves and the flavors start mingling.

Next, mix the cold water and cornstarch in a small bowl until smooth, then whisk this slurry into your sauce mixture. Keep whisking frequently—this is key to avoid lumps and create that signature glossy teriyaki glaze. Cook for about 4 to 5 minutes until the sauce thickens beautifully, then take it off the heat to cool.

Step 2: Prepare and Skewer the Chicken

While the sauce cools, this is the perfect time to prep your grill. I love using a charcoal grill because it adds a subtle smoky flavor, but a gas grill or stovetop grill pan works just as well. Remember, if you’re using bamboo skewers, soak them in water for at least 30 minutes beforehand—this prevents burning.

Cut the boneless skinless chicken thighs into bite-sized pieces, about 1 to 1½ inches each. Thread the chicken pieces onto the skewers, leaving a little space at the bottom so you can easily handle them while grilling. I sprinkle kosher salt and fresh cracked black pepper over the chicken now for a simple seasoning that enhances flavor without overpowering the teriyaki.

Step 3: Brush and Grill the Chicken Skewers

Before putting the chicken on the grill, reserve about ⅓ cup of the teriyaki sauce to brush on after cooking. Use a pastry brush to paint the remaining sauce generously over both sides of the skewers—that glaze is what makes these truly irresistible!

Grill the chicken for 5 to 7 minutes on each side. Keep an eye on them and turn the skewers before the chicken starts to crisp too much—unless you like a bit more char, then grill a little longer. The internal temperature should reach 165°F to ensure it’s cooked through and juicy.

Step 4: Final Glaze and Garnish

Once the chicken skewers come off the grill, brush them with the reserved teriyaki sauce for that fresh burst of flavor and shiny finish. I always sprinkle on lots of thinly sliced green onions and toasted sesame seeds—they add just the right crunch and vivid color to make these look as good as they taste. Serve immediately for the best experience!

Top Tip

Through many cookouts and weekday dinners, I’ve learned some tricks that make this Teriyaki Chicken Skewers Recipe a guaranteed hit every time. These tips will help you avoid common pitfalls and get that gorgeous glaze and juicy chicken.

Soak Your Skewers: Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from catching fire or burning.
Don’t Overcrowd: Leave a bit of space between chicken pieces on the skewers so they cook evenly and get that lovely char on all sides.
Watch Your Heat: Medium-high heat is sweet spot—too hot and the sauce will burn; too low and you’ll lose that caramelized glaze.
Reserve Sauce for Brushing: Save some sauce before grilling to brush after cooking so the glaze stays fresh and sticky without burning.

How to Serve Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

For me, the garnish is where the magic finishes. A generous sprinkle of fresh green onions adds a peppery crispness and vibrant color, while toasted sesame seeds give a toasty crunch and a subtle nutty flavor. Sometimes I add a few thinly sliced red chilies for a pop of heat and color too. These little touches really elevate the whole dish.

Side Dishes

I love pairing these skewers with steamed jasmine rice or coconut rice—the mild, fluffy grains absorb the teriyaki so well. A quick cucumber salad with sesame dressing or lightly sautéed bok choy rounds out the meal with freshness and crunch. For something heartier, grilled veggies like bell peppers and zucchini also complement the smoky-sweet chicken perfectly.

Creative Ways to Present

For parties, I’ve threaded the chicken on shorter skewers and served them on a large platter with dipping bowls of extra teriyaki sauce and spicy mayo. Another fun way is skewering colorful vegetables between chicken chunks to add visual interest and flavor variety. These little presentation ideas always wow guests and make the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Once the chicken skewers have cooled, I gently remove the chicken pieces from the skewers and place them in an airtight container. Stored in the fridge, they stay great for up to four days. It’s a super handy lunch or protein addition to salads during the week.

Freezing

I’ve frozen leftover cooked chicken (without the skewers) in ziplock bags for up to three months with no loss of flavor. Just thaw overnight in the fridge before reheating. This keeps the meal prep stress-free and the teriyaki taste fresh when you’re ready to enjoy them again.

Reheating

To warm up leftovers, I prefer reheating gently in a skillet over medium heat, adding a splash of water and covering briefly to keep things moist. Microwaving works in a pinch, but you might lose a bit of that fresh grilled texture.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can absolutely use chicken breasts if you prefer leaner meat. Just be careful to not overcook them since breasts can dry out faster than thighs. Consider marinating a bit longer or keeping a close eye on grill time, aiming for an internal temperature of 165°F for safety and juiciness.

How long should I marinate the chicken?

I usually marinate the chicken anywhere from 30 minutes up to 3 hours depending on my timing. The longer it marinates, the more flavorful the chicken will be. But if you’re short on time, even a quick 20-30 minute toss in the sauce makes a big difference.

Can I make the sauce ahead of time?

Yes! The teriyaki sauce can be made a day or two in advance and stored in the refrigerator in an airtight container. When ready to cook, just warm it slightly and shake or whisk well before brushing onto the chicken.

What if I don’t have a grill?

No grill? No problem! You can cook the skewers on a cast-iron skillet or under the broiler in your oven. Just brush the sauce on as instructed and keep an eye on them to avoid burning. Turning frequently will help achieve a nice charred finish.

Final Thoughts

This Teriyaki Chicken Skewers Recipe is one of those go-to dishes that never disappoints and always impresses. I love how easy it is to whip up, yet the flavor is so rich and satisfying. Whether you’re feeding family or hosting friends, these skewers bring a joyful, communal vibe to the table. I really hope you give them a try — once you do, they’re sure to become a new favorite in your cooking rotation!