Grilled Teriyaki Chicken Skewers (Breast or Thigh) Recipe
If you’re craving something bursting with bold flavors and just the right touch of sweetness, these Grilled Teriyaki Chicken Skewers (Breast or Thigh) are exactly what your taste buds have been waiting for. Juicy, tender chicken pieces soak up a homemade teriyaki marinade, then get beautifully caramelized over a hot grill or skillet. This dish is a celebration of classic Japanese flavors with a simple prep that turns any meal into a special occasion. Whether you use tender chicken breast or succulent thighs, these skewers deliver juicy, savory, and sweet bites every time.
Ingredients You’ll Need
The magic of these grilled teriyaki chicken skewers lies in the harmony of a few simple but thoughtfully chosen ingredients. Each one adds an essential element, from savory depth and aromatic warmth to a luscious glaze that clings to every bite.
- Low sodium soy sauce (or tamari or coconut aminos): This is the salty, umami backbone of the marinade and glaze.
- Rice vinegar: Adds a subtle tang that brightens the flavors without overpowering.
- Coconut sugar or brown sugar: Provides the perfect caramel-like sweetness that helps create a sticky glaze.
- Sesame oil: Just a touch imparts a warm, nutty aroma that elevates the whole dish.
- Minced garlic and grated ginger: These powerhouse aromatics bring fresh, zesty warmth and depth.
- Water: Used to help dissolve the thickening agent, balancing the sauce consistency.
- Arrowroot powder (or cornstarch): The thickening agent that gives the glaze that irresistible, silky cling on the chicken.
- Honey: A drizzle enhances the glaze with natural sweetness and a glossy finish.
- Boneless skinless chicken thighs or breasts: Cut into bite-sized pieces, they’re the star protein that soaks up every bit of flavor.
- Avocado oil: Perfect for grilling, it withstands high heat without smoking or burning.
- Sliced green onion and sesame seeds: Fresh garnishes that add crunch and a pop of color for visual appeal and texture contrast.
How to Make Grilled Teriyaki Chicken Skewers (Breast or Thigh)
Step 1: Prep Your Skewers
Start by soaking your wooden skewers in water for at least 30 minutes before cooking so they won’t catch fire on the grill. If you’re using metal skewers, you can skip this step — but wood skewers offer a lovely rustic charm when serving.
Step 2: Whisk Together the Marinade and Glaze
In a medium bowl, combine the soy sauce (or tamari), rice vinegar, coconut sugar, sesame oil, garlic, and ginger. Whisk well until the sugar dissolves. Split this mixture in half — one part will become your marinade, the other your glaze.
Step 3: Marinate the Chicken
Place the chicken pieces in a bowl or a resealable plastic bag and pour over half of the sauce mixture. Let it marinate at room temperature for 30 minutes if cooking immediately, or refrigerate for up to 24 hours for more intense flavor. Remember to take the chicken out about 30 minutes before grilling so it can come to room temperature for even cooking.
Step 4: Simmer and Thicken the Glaze
Pour the reserved half of the sauce into a small saucepan and simmer over medium-low heat. In a separate bowl, whisk together arrowroot powder and water until smooth, then add this to the simmering sauce. Stir in honey and cook until it thickens into a shiny, sticky glaze. Remove from heat and set aside.
Step 5: Prepare the Grill and Thread the Chicken
Preheat your grill to medium-high heat and oil the grates to prevent sticking. Drain and pat dry your soaked skewers, then carefully thread the chicken pieces onto the skewers, distributing them evenly but not overcrowding.
Step 6: Grill the Chicken Skewers
Place the skewers on the hot grill and cook, turning every few minutes, until the chicken is cooked through and has a beautiful char, about 8 to 10 minutes depending on your heat. The smell at this stage is absolutely irresistible!
Step 7: Baste and Finish
Once done, remove the skewers from the grill and immediately brush them generously with the teriyaki glaze using a grill brush or spoon. This final layer of glaze adds that signature sticky-sweet shine that makes each bite unforgettable.
Step 8: Garnish and Serve
Sprinkle sliced green onions and sesame seeds over the glazed chicken for a fresh crunch and eye-catching contrast before serving.
How to Serve Grilled Teriyaki Chicken Skewers (Breast or Thigh)
Garnishes
Fresh garnishes like thinly sliced green onions and toasted sesame seeds add just the right crunch and vibrant color that make your skewers look as amazing as they taste. For a zingy twist, sprinkle a little chili flakes or serve with pickled ginger for contrast.
Side Dishes
These skewers pair beautifully with fluffy jasmine rice or steamed soba noodles tossed in a light sesame-soy dressing. For a bright, refreshing balance, toss together a crunchy Asian slaw or steamed bok choy with garlic. The savory and sweet chicken tastes incredible alongside fresh or grilled vegetables.
Creative Ways to Present
For a fun party platter, arrange these skewers with bowls of extra teriyaki sauce, sprinkle with chopped cilantro or crushed peanuts, and serve with lime wedges. You can also serve the skewers deconstructed over a noodle bowl with avocado slices, crisp veggies, and a drizzle of the sauce for a modern bowl dish.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Teriyaki Chicken Skewers (Breast or Thigh) store well in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate if possible to maintain the texture of the chicken before reheating.
Freezing
You can freeze cooked skewers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They will keep for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
Reheat the skewers gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can baste with a little extra teriyaki glaze while reheating to restore that fresh-from-the-grill flavor and shine. Alternatively, reheat carefully in a skillet over medium heat.
FAQs
Can I use chicken breast instead of thighs for Grilled Teriyaki Chicken Skewers (Breast or Thigh)?
Absolutely! Both chicken breast and thighs work beautifully. Thighs tend to stay juicier and more flavorful when grilled, but breast meat is leaner and cooks a bit faster. Just keep an eye on grill time to avoid drying out.
What if I don’t have arrowroot powder? Can I substitute cornstarch?
Yes, cornstarch is a perfect substitute for arrowroot powder in thickening the teriyaki sauce. Use the same amount for a nice glossy glaze that clings to the chicken.
How long should I marinate the chicken?
At minimum, 30 minutes at room temperature is ideal for quick flavor infusion. For deeper, more developed flavors, marinating up to 24 hours in the refrigerator works beautifully—just make sure to let the chicken come to room temperature before grilling.
Can I cook these skewers indoors?
Definitely. If you don’t have access to an outdoor grill, use an indoor electric grill, grill pan, or even an air fryer. Just be sure to oil your surface well and adjust cooking times as needed to get a lovely caramelization.
What kind of oil is best for grilling chicken skewers?
Avocado oil is highly recommended for its high smoke point and neutral flavor, which prevents burning and lets the teriyaki flavors shine. Other good options include grapeseed or light olive oil.
Final Thoughts
I can’t recommend these Grilled Teriyaki Chicken Skewers (Breast or Thigh) enough—they’re a guaranteed crowd-pleaser that bring effortless restaurant-quality flavors right into your own kitchen. Whether you’re firing up the grill on a warm evening or cooking indoors on a busy weeknight, these skewers are just that little bit special. Go ahead, give this recipe a try, and enjoy every sweet, savory, and perfectly grilled bite with your favorite people!
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Grilled Teriyaki Chicken Skewers (Breast or Thigh) Recipe
- Total Time: 40 minutes
- Yield: 6 servings (approx. 3-4 skewers per person) 1x
- Diet: Halal
Description
These Grilled Teriyaki Chicken Skewers are a delicious and easy-to-make dish featuring tender, marinated chicken thighs or breasts grilled to perfection and glazed with a sweet and savory homemade teriyaki sauce. Perfect for summer barbecues or quick weeknight dinners, these skewers are garnished with fresh green onions and sesame seeds for a burst of flavor and texture.
Ingredients
Marinade and Sauce
- 1/2 cup low sodium soy sauce (or tamari or coconut aminos)
- 1 Tbsp. rice vinegar
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced or grated ginger
- 1/4 cup water
- 1 teaspoon arrowroot powder (see notes for substituting cornstarch)
- 2 teaspoons honey
Chicken
- 2 lbs. boneless skinless chicken thighs or breasts, cut into 1” pieces
- Avocado oil (for grilling and oiling skewers)
Garnish
- Sliced green onion
- Sesame seeds
Other
- Wood skewers (soaked in water for 30 minutes) or metal skewers
Instructions
- Soak Skewers: Place wood skewers in a container of water and let soak for at least 30 minutes to prevent burning while grilling. Alternatively, use metal skewers.
- Prepare Sauce: In a medium bowl, whisk together soy sauce (or tamari/coconut aminos), rice vinegar, coconut sugar, sesame oil, minced garlic, and grated ginger until well combined. Divide this mixture in half.
- Marinate Chicken: Place chicken pieces in a bowl or resealable plastic bag and add half of the sauce mixture. Seal and let marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator. If refrigerated, remove from fridge 30 minutes before cooking to let chicken come to room temperature.
- Simmer Sauce: While the chicken marinates, pour the reserved half of the sauce into a small saucepan over medium-low heat and bring to a simmer.
- Thicken Sauce: In a small bowl, whisk together arrowroot powder and water until dissolved. Slowly whisk this mixture into the simmering sauce. Add honey, then cook for a few more minutes until the sauce lightly thickens. Remove from heat and set aside.
- Prepare Grill: Preheat your grill to high heat. Clean and oil the grates well to prevent sticking. Alternatively, an indoor electric grill, oiled skillet, oven, or air fryer can be used.
- Skewer Chicken: Drain the soaked skewers and pat dry. Thread the marinated chicken pieces evenly onto the skewers.
- Grill Chicken: Place skewers on the hot grill. Cook for 8-10 minutes, turning every few minutes, until chicken is browned and cooked through (internal temperature of 165°F/74°C).
- Glaze Skewers: Remove the skewers from grill and immediately baste them generously with the thickened teriyaki glaze using a grill brush.
- Garnish and Serve: Sprinkle the glazed skewers with sliced green onions and sesame seeds. Serve immediately while hot and juicy.
Notes
- Arrowroot powder can be substituted with cornstarch in equal amounts to thicken the sauce.
- For best results, use boneless skinless chicken thighs for juicier skewers, but chicken breasts work well too.
- If using wooden skewers, soaking them in water before grilling prevents burning.
- You can cook these skewers on an indoor grill pan, in the oven at 400°F (200°C) for 15-20 minutes, or air fryer at 375°F (190°C) for 12-15 minutes if a grill is not available.
- Marinating longer than 24 hours is not recommended as the sauce acidity can affect chicken texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 skewer (~150g)
- Calories: 220
- Sugar: 7g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: teriyaki chicken skewers, grilled chicken skewers, teriyaki sauce, easy chicken recipes, summer grilling, Japanese chicken marinade
