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Two teriyaki glazed chicken skewers topped with chopped chives rest on a bed of white rice, served on a white plate with a black rim. Fresh chives are visible in the background.
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5 from 1 vote

Teriyaki Chicken Skewers Recipe

These easy grilled teriyaki chicken skewers are marinated in a homemade sweet and savory teriyaki sauce, then grilled to perfection. Serve with rice or a fresh salad for a delicious, family-friendly meal that's perfect for busy weeknights!
Prep Time18 minutes
Cook Time12 minutes
Marinating time up to 24 hours30 minutes
Total Time30 minutes
Cuisine: Japanese
Diet: Gluten Free
Keyword: teriyaki chicken skewers
Servings: 10 skewers
Calories: 245kcal
Author: Elena Elliott

Equipment

  • 10 metal skewers

Ingredients

  • 1 kg chicken thigh cut into bite-sized pieces

Teriyaki Sauce Ingredients

  • ½ cup soy sauce
  • 2 teaspoon sugar
  • 2 garlic cloves minced
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil
  • ¼ cup water
  • 1 tablespoon tapioca or corn starch

Instructions

Make the Teriyaki Sauce:

  • In a small saucepan, combine soy sauce, water, garlic, sugar, and olive oil. Simmer for 5 minutes. In a separate bowl, whisk cornstarch with 2 tbsp of water until smooth, then stir it into the saucepan. Simmer for 3–4 more minutes until thickened. Remove from heat and let cool.
  • In a separate bowl, whisk cornstarch with 2 tbsp of water until smooth, then stir it into the saucepan. Simmer for 3–4 more minutes until thickened. Remove from heat and let cool.

Marinate the Chicken:

  • Place the chicken in a bowl or zip-top bag, add half of the teriyaki sauce, and mix well. Marinate for at least 30 minutes or overnight in the refrigerator.
  • Preheat the oven to 200°C (400°F) or fire up the BBQ. Thread the marinated chicken onto skewers.
  • Bake for 10–15 minutes or grill until golden brown and cooked through, turning occasionally.
  • Drizzle with the remaining teriyaki sauce and serve with your favorite Japanese sides—goma-ae (Japanese spinach salad) is highly recommended!

Video

Notes

  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  • The longer you marinate the chicken, the more flavorful the chicken will be. Marinating overnight is the best.
  • Leftover teriyaki sauce can be refrigerated in an airtight container for up to one week. 
  • These skewers pair well with steamed rice, miso soup, or a Japanese spinach salad (goma-ae).

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 725mg | Potassium: 232mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
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