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

Scale

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