How to make the best Grilled Teriyaki Chicken Skewers:
These grilled teriyaki chicken skewers are a weeknight win. They’re juicy, saucy, and ready in under 30 minutes. I love making these for summer cookouts, easy family dinners, or Sunday meal prep. The best part? You probably have most of the ingredients sitting in your pantry right now.
The homemade teriyaki sauce is what makes this recipe special. It comes together with simple pantry staples and tastes so much better than anything from a bottle. Sweet, salty, a little tangy, and that glossy finish that makes everything look and taste amazing.
Here’s the key to juicy skewers: use boneless skinless chicken thighs. They have more fat than breasts, so they stay moist on the grill. Chicken breasts work too, but they dry out fast. Cut your chicken into uniform 1-inch cubes so every piece cooks at the same rate. No one wants some pieces raw and others dry!
Let the chicken marinate for at least 30 minutes. You can go up to overnight if you want bigger flavor, but don’t push past that. Over-marinating breaks down the meat fibers and leaves you with a mushy texture. Trust me, I made that mistake once and won’t do it again.
Safety tip: Always reserve half your sauce before it touches raw chicken. Use only that reserved portion for basting and dipping. Never reuse marinade that came into contact with raw poultry because bacteria from raw chicken can cause foodborne illness.
When you’re ready to grill, soak wooden skewers in water for 30 minutes first. This keeps them from burning or catching fire. Heat your grill to medium, about 350°F. Thread the chicken onto skewers, leaving a small gap between pieces for even cooking. Turn them every 3-4 minutes until the internal temperature hits 165°F. Baste with reserved sauce during the last couple of minutes for that sticky, glazed finish.
That smell when teriyaki hits a hot grill is incredible. You’ll see golden grill marks form and the sauce will get glossy and slightly caramelized. That’s when you know they’re done.
No grill? No problem. Bake these in the oven at 400°F for 8-10 minutes per side. An air fryer works great too, just cook at 400°F for 8 minutes, flip, and finish them up. A stovetop grill pan or even a regular skillet gets the job done.
Each serving of two skewers has about 390 calories, 46g protein, 28g carbs, and 10g fat. They reheat beautifully, which makes them perfect for meal prep all week long.
Ingredients you need to make homemade Teriyaki Chicken Skewers:
This recipe makes about 4-6 servings. I always tell people to double the sauce if you love extra for dipping. You won’t regret it!
For the chicken:
2 pounds boneless skinless chicken thighs
Wooden or metal skewers (soak wooden ones for 30 minutes)
For the homemade teriyaki sauce:
1/2 cup soy sauce (swap tamari or coconut aminos for gluten-free)
1/2 cup water
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 1 tablespoon water for thickening
Optional add-ins:
Sesame seeds for sprinkling
Chopped green onions for garnish
Pineapple chunks, bell peppers, or onions threaded onto the skewers
The cornstarch slurry thickens the sauce as it simmers. Go easy on it though, too much cornstarch can make the sauce turn jelly-like when refrigerated. Just a tablespoon does the trick.
Tools to have on hand for this recipe:
You don’t need anything fancy for this recipe. That’s one reason I love it so much. Grab these basics before you start:
Tool
Why You Need It
Small saucepan
For simmering the teriyaki sauce
Cooking spoon or whisk
To stir the sauce while it thickens
Measuring cups and spoons
For accurate sauce measurements
Garlic press or mincer
For prepping garlic and ginger quickly
Sharp knife and cutting board
To cut chicken into even 1-inch cubes
Large bowl or zip-top bag
For marinating the chicken pieces
Skewers
Wooden ones need soaking; metal ones are ready to go
Grill or barbecue
Outdoor grill, grill pan, or oven works too
Meat thermometer
To confirm internal temp reaches 165°F
Here are some of my favorite BBQ Side Dishes to serve with these skewers!
These skewers go with just about anything. I usually keep it simple with steamed rice, but sometimes I want something more. Here are my favorite sides:
Steamed white or brown riceIt soaks up every bit of that teriyaki sauce.
Fried riceToss in scrambled egg and frozen peas for a quick side dish.
Hawaiian macaroni saladCool and creamy, it balances the salty-sweet glaze perfectly.
Classic coleslawCrunchy, tangy, and refreshing with grilled meats.
Grilled vegetablesThrow zucchini, bell peppers, or corn right on the grill next to the skewers.
Cucumber saladLight and vinegary, it cuts through the richness.
Frequently Asked Questions About Grilled Teriyaki Chicken Skewers
How long should you marinate chicken for teriyaki skewers?
For best flavor, marinate chicken thighs or breasts in teriyaki sauce for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Avoid marinating longer than 12 hours as the acid can break down the meat too much.
What is the best grill temperature for teriyaki chicken skewers?
Preheat your gas or charcoal grill to medium-high heat, around 375 to 400 degrees F. This temperature cooks the chicken through without burning the sugary teriyaki glaze.
Should you soak wooden skewers before grilling?
Yes, soak wooden skewers in water for at least 30 minutes before threading chicken and vegetables. This prevents them from burning or catching fire on the grill.
How can you prevent teriyaki chicken skewers from drying out?
Use boneless, skinless chicken thighs instead of breasts for juicier skewers. Brush with extra marinade or glaze while grilling, and cook only until the internal temperature reaches 165 degrees F. Avoid overcooking.
Can you make teriyaki sauce from scratch for skewers?
Yes, a simple homemade teriyaki sauce uses soy sauce, mirin or sake, brown sugar, garlic, ginger, and a cornstarch slurry for thickening. Simmer until slightly syrupy, then cool before marinating.
What side dishes go well with grilled teriyaki chicken skewers?
Steamed jasmine rice, grilled pineapple, a crisp cucumber salad, stir-fried vegetables, or a simple coleslaw pair nicely. For a Hawaiian touch, serve with macaroni salad.
Tips for Success and Storage
A few small habits make this recipe turn out right every time. First, use a meat thermometer. Chicken is safe at 165°F, and guessing leads to undercooked or overcooked meat. Second, cut everything the same size. If you add pineapple, bell peppers, or onions to the skewers, make them roughly the same dimensions as the chicken pieces so nothing overcooks or undercooks.
For anyone eating gluten-free, swap soy sauce for tamari or coconut aminos. The flavor stays true and it works perfectly. Friends of mine who need gluten-free options never notice the difference.
Storage: Leftover cooked skewers keep for 3-4 days in the refrigerator in an airtight container. Reheat in the microwave or a hot skillet. Raw marinated chicken freezes for up to 3 months in a sealed bag. Thaw it in the refrigerator overnight before grilling.
This recipe fits meal prep perfectly. Make a double batch on Sunday and you’ve got skewers for days. They’re great cold over salad or chopped into a rice bowl. For more meal prep ideas, look at this grilled teriyaki chicken skewers recipe and these easy teriyaki chicken skewers tips.
Enjoy these grilled teriyaki chicken skewers at your next cookout, family dinner, or lazy Sunday prep session. They’re simple, full of flavor, and always get requests for seconds. Happy grilling!
🍗 Juicy chicken thighs marinated in homemade teriyaki sauce create perfectly grilled skewers ready in under 30 minutes.
🔥 Sweet, salty, and glossy glaze caramelizes on the grill for a weeknight dinner that beats takeout every time.
Total Time:60 minutes
Yield:4–6 servings 1x
Ingredients
Scale
2 pounds boneless skinless chicken thighs
Wooden or metal skewers (soak wooden ones for 30 minutes)
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 1 tablespoon water for thickening
Sesame seeds for sprinkling
Chopped green onions for garnish
Pineapple chunks
Bell peppers
Onions
Instructions
1-Make the sauce: Combine teriyaki sauce ingredients and simmer until thickened; reserve half for basting.
2-Cut the chicken: Cut boneless skinless chicken thighs into even 1-inch cubes.
3-Marinate the chicken: Marinate chicken in the remaining sauce for at least 30 minutes (up to overnight, but avoid over-marinating).
4-Soak the skewers: Soak wooden skewers in water for 30 minutes to prevent burning.
5-Heat the grill: Preheat grill to medium heat (350°F).
6-Thread the skewers: Thread marinated chicken onto skewers, leaving a small gap between pieces for even cooking.
7-Grill the skewers: Grill, turning every 3-4 minutes, until internal temperature reaches 165°F.
8-Baste with sauce: During the last couple of minutes, baste with reserved sauce for a sticky, glazed finish.
9-Alternative cooking methods: If not grilling, bake in oven at 400°F for 8-10 min per side, air fry at 400°F for 8 min then flip, or use a stovetop grill pan.
Last Step:
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Notes
💧 Always reserve half your sauce before it touches raw chicken to use for safe basting and dipping later.
🔪 Cut chicken into uniform 1-inch cubes so every piece cooks evenly and you avoid dry or undercooked pieces.
⏰ Don’t marinate longer than 12 hours or the acid will break down the meat fibers and leave you with a mushy texture.
