Teriyaki Chicken Skewers

There’s just something about skewered food that feels festive, right? Maybe it’s the fact that it’s perfectly portioned and easy to grab, or maybe it’s the way grilled edges get that beautiful caramelization you can’t get from oven baking alone. Either way, these Teriyaki Chicken Skewers are a total crowd-pleaser, and I’m so excited to walk you through them today.

I’ve made these for backyard BBQs, weeknight dinners, and even meal prep lunches. They never disappoint. The chicken is marinated in a rich, flavorful homemade teriyaki sauce that clings to every piece, giving it that signature glossy look and deep umami taste. Whether you’re serving these skewers as an appetizer or your main course with a side of fluffy steamed rice and veggies, trust me — there won’t be leftovers.

And can I just say, making your own teriyaki marinade at home is way easier than it sounds. You get to control the sweetness, the saltiness, and that fresh punch of garlic and ginger — and it’s miles better than anything store-bought.

Alright, let’s get into it. Grab your skewers and let’s fire up that grill!

Ingredients You’ll Need:

Here’s everything to gather before you get started:

• Boneless skinless chicken thighs, cut into 1-inch pieces (thighs are great here for staying juicy on the grill!)

• Soy sauce – your base for that classic savory umami flavor

• Mirin – this sweet Japanese rice wine adds depth and shine

• Brown sugar – brings in the sweetness and helps caramelize those edges

• Rice vinegar – for a bit of brightness to balance the sweetness

• Fresh ginger, grated – for warmth and zing

• Garlic, minced – can’t have teriyaki without it!

• Sesame oil – just a drizzle adds that nutty richness

• Vegetable oil, for brushing the grill

• Green onions and toasted sesame seeds, for garnish

• Bamboo or metal skewers – soak bamboo skewers for at least 20 minutes so they don’t burn on the grill

STEPS: Making the Teriyaki Marinade and Marinating the Chicken

Step 1: Whisk Together the Teriyaki Sauce

Start by making the marinade — this is where all the flavor magic happens. In a medium mixing bowl, whisk together:

• Soy sauce

• Mirin

• Brown sugar

• Rice vinegar

• Grated ginger

• Minced garlic

• A light drizzle of sesame oil

Whisk until the brown sugar fully dissolves. It should smell absolutely amazing — sweet, savory, garlicky, and just a little tangy.

Pro Tip: If you like a thicker glaze to brush on during grilling, you can simmer a portion of the marinade (the half you don’t use on the raw chicken!) in a saucepan for 3 to 4 minutes until it slightly reduces. This helps it cling even more beautifully to the chicken.

Step 2: Marinate the Chicken

Place your chicken thigh pieces in a shallow dish or a large zip-top bag. Pour half of the teriyaki marinade over the chicken (be sure to reserve the other half for basting — we’re keeping it safe from raw chicken contamination!).

Seal the bag or cover the dish and refrigerate for at least 30 minutes, but if you’ve got the time, let it sit for up to 4 hours. The longer it marinates, the deeper that flavor gets into each bite.

STEPS: Prepping Skewers and Firing Up the Grill

Step 3: Thread the Chicken on Skewers

Once the chicken’s had time to soak up all that flavor, it’s skewer time. Thread the marinated chicken pieces onto your soaked bamboo or metal skewers. Leave just a little space between the pieces so they cook evenly and get that lovely char on the edges.

If you want to mix things up, this is a great time to add some chunks of bell pepper or even pineapple between the chicken pieces. The sweet-salty combo is out of this world!

Step 4: Get the Grill Ready

Preheat your grill or grill pan over medium-high heat. Brush the grates with a little vegetable oil to keep things from sticking. You want a nice sizzle when the chicken hits the heat.

Perfectly Grilled Teriyaki Chicken Skewers: Juicy, Flavorful, and Totally Irresistible

Welcome back to Part 2! Now that your chicken is marinated and skewered, it’s time to move on to the best part — grilling. This is where that teriyaki marinade works its magic, creating glossy, caramelized edges and juicy, tender bites in every skewer.

Grilling chicken skewers can be as easy or as tricky as you make it. But don’t worry — I’ve got a few simple tips that’ll help you get it just right every time. Whether you’re using a grill pan indoors or firing up the backyard barbecue, this method delivers restaurant-quality results with barely any fuss.

Ready to impress yourself (and anyone else lucky enough to be around for dinner)? Let’s dive into the next steps.

Step 5: Grill the Skewers

Place your prepared skewers on the preheated grill or grill pan over medium-high heat. You should hear a satisfying sizzle as they hit the grates.

Grill the skewers for 4 to 5 minutes per side, turning them gently so each side gets a chance to brown and char slightly. That’s where all the flavor is — don’t rush it. You want the outside to get caramelized without drying out the inside.

Step 6: Baste with Reserved Marinade

As the skewers cook, brush them occasionally with the reserved teriyaki marinade. This not only enhances the flavor but helps build that shiny, sticky glaze we all love in teriyaki dishes.

Quick Tip: If you opted to reduce the reserved marinade earlier (as mentioned in Part 1), you’ll notice it thickens beautifully and clings to the meat even more during grilling.

Keep an eye out for flare-ups if you’re using a charcoal grill — that sugar in the marinade can burn quickly, so move the skewers to indirect heat if needed.

Step 7: Check for Doneness

You’ll know the chicken is done when the internal temperature reaches 165°F and the juices run clear. The edges should look slightly charred and caramelized — that’s exactly what you want.

Once cooked, remove the skewers from the grill and let them rest for a couple of minutes on a clean plate or platter. This helps the juices settle into the meat and keeps everything nice and tender.

Garnish and Serve Like a Pro

Before serving, sprinkle your skewers with toasted sesame seeds and a handful of thinly sliced green onions. This adds a fresh, nutty finish and gives the dish a little visual pop — always a bonus when you’re feeding a crowd or snapping that dinner photo.

These skewers are perfect served over a bed of steamed jasmine or white rice, alongside grilled veggies like bell peppers, mushrooms, or even zucchini. If you want to keep things light, a fresh cucumber salad or Asian slaw also makes a great pairing.

Extra Tips and Fun Variations

If you’re looking to switch things up or make the most of what’s already in your kitchen, here are a few ideas:

• Add Vegetables to the Skewers: Thread in chunks of red bell pepper, red onion, or pineapple with the chicken for extra flavor and color. They cook right alongside the chicken and soak up that teriyaki goodness.

• Go for Chicken Breast: Prefer leaner meat? Chicken breasts work too. Just be careful not to overcook them since they dry out faster than thighs.

• Make it a Meal Prep Favorite: These skewers store beautifully in the fridge for up to three days. Just reheat gently under the broiler or on a grill pan to keep that grilled texture.

• Turn it into a Bowl: Skip the skewers altogether and make a teriyaki chicken bowl with rice, pickled veggies, and a drizzle of extra sauce on top.

• Gluten-Free Option: Use tamari or a certified gluten-free soy sauce to make this recipe gluten-free-friendly.

No matter how you serve them, these skewers have a way of disappearing fast — so I always recommend making a few extra. Trust me, you’ll thank yourself later when you’re not cooking from scratch the next day!