Grilled Teriyaki Chicken Skewers: Juicy, Flavorful, and Easy to Make

By:

Ruby Bennett

Published:

June 7, 2026

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How to make the best Grilled Teriyaki Chicken Skewers:

These Grilled Teriyaki Chicken Skewers are seriously the best. Juicy chicken pieces coated in a sweet savory homemade teriyaki glaze, grilled to perfection. They are super easy to throw together for a weeknight dinner or your next backyard BBQ. I love how the glaze caramelizes on the grill, creating that irresistible sticky finish. Let me walk you through every step so you get tender, flavorful skewers every time.

Homemade Teriyaki Sauce

The secret is a from scratch teriyaki sauce that does double duty as marinade and basting sauce. This simple US kitchen version uses ingredients you probably already have.

Ingredient	Amount
Cornstarch	2 tablespoons
Water	1 cup
Brown sugar	1/3 cup
Low sodium soy sauce	1/3 cup
Garlic, minced	2 cloves
Rice vinegar	1 tablespoon
Fresh ginger, minced	1/2 tablespoon
Honey	1 tablespoon
Sesame oil	1/2 teaspoon

In a small bowl, whisk the cornstarch into the water until smooth. In a medium saucepan, combine the cornstarch mixture with the remaining ingredients. Bring to a simmer over medium heat, stirring frequently. Cook until the sauce thickens and turns a dark brown color, about 3 to 4 minutes. Remove from heat and let it cool completely. Pop it in the fridge to speed things up.

Reserve half of the cooled sauce for basting and dipping when you are ready to grill. The portion that touches raw chicken should not be used for dipping unless you keep it separate.

Preparing the Chicken

Use boneless, skinless chicken thighs for the juiciest skewers. Breasts work too, but they can dry out easily. Cut 2 pounds of chicken into 1 inch cubes. Pat the pieces dry with paper towels before marinating. This helps the sauce stick and gives you better browning on the grill.

Place the chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken. Seal the bag and shake to coat every piece. Marinate in the fridge for at least 30 minutes and up to 2 hours. Unlike acidic marinades, teriyaki sauce is not highly acidic, so 2 hours is perfectly safe and will not make the chicken mushy.

Assembling the Skewers

If using wooden skewers, soak them in water for at least 30 minutes. This prevents them from burning on the grill. Thread the marinated chicken onto the skewers, leaving a small gap between each piece. This gap allows heat to circulate evenly and helps the glaze caramelize properly. For extra stability, use two parallel skewers per set of chicken pieces. This stops the pieces from spinning when you flip them.

Grilling Instructions

Preheat your grill to medium heat, around 350 degrees Fahrenheit. Lightly oil the grill grates so the chicken does not stick. Place the skewers on the grill and cook for 20 to 30 minutes total, turning every 3 to 4 minutes. During the last few turns, brush the reserved teriyaki sauce onto the chicken. Brush it on at the end to keep the sugar in the sauce from burning.

Check the internal temperature with an instant read thermometer. The chicken is safe to eat at 165 degrees Fahrenheit. Avoid overcrowding the grill. Cook in batches if needed to get good sear marks.

Once done, let the skewers rest for 2 to 3 minutes. This allows the juices to redistribute, making every bite tender and juicy.

Tips for Perfect Results

Pat chicken dry before marinating for better sauce adhesion and browning.
Soak wooden skewers for at least 30 minutes to prevent burning. Metal skewers are another great option.
Leave small gaps between chicken pieces for even cooking and caramelization.
Use two parallel skewers per row to keep pieces from spinning.
Brush teriyaki sauce only during the last few minutes of grilling to avoid burning the sugar.
Always check internal temperature with a thermometer for safety.
Let skewers rest after grilling to lock in juices.

Serving Suggestions

These skewers pair beautifully with steamed rice, grilled vegetables, or a simple cucumber salad. For a more complete meal, try one of these sides:

Fried rice
Hawaiian macaroni salad
Creamy coleslaw
Loaded hasselback potatoes
Classic potato salad
Roasted rosemary garlic potatoes

Garnish with chopped green onions and sesame seeds for a beautiful finish. If you like extra sauce for dipping, set aside some that has not touched raw chicken before you start grilling.

Leftover skewers keep well in the fridge for up to 3 days. Reheat them in a pan or microwave. They also taste great cold on a salad.

Frequently Asked Questions

How long to marinate chicken for teriyaki skewers?

At least 30 minutes, up to 4 hours. Marinating longer than 4 hours can make the chicken mushy due to the sugar and acid in the teriyaki sauce.

What temperature to grill chicken skewers?

Preheat gas grill to medium high, about 375 400°F. Cook skewers for 10 12 minutes, turning occasionally, until internal temperature reaches 165°F.

Can you use chicken breast for teriyaki skewers?

Yes, but use boneless skinless chicken breast cut into 1 inch cubes. Chicken thighs are more forgiving and stay juicier due to higher fat content.

How to keep wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading. This prevents them from catching fire on the grill. Alternatively, use metal skewers.

What is the internal temp for cooked chicken skewers?

Chicken is safe to eat at an internal temperature of 165°F, measured with an instant read thermometer inserted into the thickest piece.

How to make teriyaki sauce from scratch?

Combine soy sauce, mirin, sake or rice vinegar, sugar, garlic, and ginger in a saucepan. Simmer until slightly thickened, then mix with cornstarch slurry for a glossy glaze.

Grilled Teriyaki Chicken Skewers: Juicy, Flavorful, and Easy to Make