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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 Teriyaki Chicken Skewers are marinated in a simple homemade teriyaki sauce before being cooked on the BBQ or in the oven until perfectly caramelised. Serve with rice and your favourite salad for a quick, family-friendly dinner that's sure to become a regular on your menu.
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.

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

Chicken thighs stay juicier than chicken breast and are my preferred choice for these skewers.
If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken on to prevent them from burning.
Marinate the chicken overnight if you have time. While 30 minutes works well, a longer marinade gives the chicken even more flavour.
Cook over medium-high heat to caramelise the teriyaki glaze without burning it.
Leftovers are delicious served over rice or tucked into lettuce wraps, making an easy lunch the next day.

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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