Easy Teriyaki Chicken Skewers Recipe-Grill Or Bake

Teriyaki chicken skewers are an absolute backyard BBQ hero, and for good reason! They’re the perfect bite-sized packages of savory-sweet perfection that everyone, from the pickiest eaters to the most discerning gourmands, can’t get enough of. What is it about these grilled delights that makes them so universally loved? It’s the irresistible combination of tender, juicy chicken kissed by the smoky char of the grill, all coated in that iconic teriyaki glaze. That sticky, umami-rich sauce, a delightful dance of soy sauce, gin extractger, garlic, and a touch of sweetness, transforms simple chicken into something truly magical. Imagin extracte the aroma wafting through your backyard as these teriyaki chicken skewers sizzle, promising a burst of flavor with every bite. They’re incredibly versatile, making them ideal for quick weeknight dinners, impressive party appetizers, or a fantastic addition to your next summer cookout. Get ready to elevate your grilling game with these incredibly satisfying teriyaki chicken skewers!

Ingredients:

Teriyaki Chicken Skewers: Your New Go-To Grilling Favorite

There’s something incredibly satisfying about perfectly grilled chicken skewers, and when they’re coated in a sweet and savory teriyaki glaze, they’re simply irresistible. These Teriyaki Chicken Skewers are a crowd-pleaser for a reason. They’re relatively simple to make, bursting with flavor, and look absolutely stunning on a plate. Whether you’re planning a backyard BBQ, a weeknight dinner, or even an appetizer for guests, this recipe is sure to impress. The tender, juicy chicken paired with the sticky, glossy teriyaki sauce is a match made in culinary heaven. We’ll walk through each step to ensure you achieve that perfect balance of sweet, salty, and umami that defines a great teriyaki.

Preparing the Chicken and Marinade

The first crucial step in creating delicious teriyaki chicken skewers is to properly prepare the chicken and the star of the show – the teriyaki sauce. We’ll be using chicken thighs for their incredible flavor and tendency to stay moist even when grilled, but chicken breasts work wonderfully too if you prefer a leaner option. The key is to cut the chicken into uniform 1-inch cubes. This ensures even cooking, preventing some pieces from being overcooked while others remain raw.

Now, let’s talk about that luscious teriyaki sauce. In a medium saucepan, we’ll combine our core sauce ingredients. This is where the magic happens. We start with water and cornstarch, whisking them together until smooth. This creates a slurry that will thicken our sauce beautifully, giving it that desirable sticky consistency. Next, we add the brown sugar for sweetness, the soy sauce for that essential salty umami depth – I highly recommend using low sodium to control the saltiness and avoid an overly intense flavor. Then comes the aromatics: minced garlic and freshly grated gin extractger. Don’t skimp on these; they provide the fragrant backbone of any good teriyaki. Finally, we stir in the rice vinegar for a touch of tang to balance the sweetness, the honey for an extra layer of caramelization and sweetness, and a whisper of sesame oil for that unmistakable nutty aroma.

Cooking the Teriyaki Sauce

With all our ingredients in the saucepan, it’s time to bring this beautiful teriyaki sauce to life. Place the saucepan over medium heat. Stir the mixture constantly as it heats up. You’ll notice it gradually begin extract to thicken. Continue to stir and simmer for about 3 to 5 minutes, or until the sauce has coats the back of a spoon. You want it to be thick enough to cling to the chicken but not so thick that it becomes gloopy or burns easily. Once it reaches your desired consistency, remove it from the heat. This is when you’ll want to add your cubed chicken to the sauce. Gently toss the chicken cubes in the warm teriyaki sauce, ensuring each piece is thoroughly coated. Let the chicken marinate in the sauce for at least 15-30 minutes at room temperature. For an even more intense flavor, you can refrigerate it for up to 2 hours.

Assembling and Grilling the Skewers

While the chicken is marinating, it’s a good time to prepare your skewers. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece. This allows for even cooking and ensures that all sides of the chicken get nicely caramelized. Don’t overcrowd the skewers; aim for about 4-5 pieces per skewer.

Preheat your grill to medium-high heat. It’s important to have a nicely heated grill to get those desirable grill marks and prevent sticking. Lightly oil the grill grates to ensure the skewers don’t adhere. Place the assembled skewers on the hot grill. Grill for approximately 3-4 minutes per side, turning them regularly. You’re looking for the chicken to be cooked through, tender, and beautifully caramelized with a slight char on the edges. Keep an eye on them, as the sugars in the teriyaki sauce can cause them to burn quickly if left unattended.

Basting and Finishing Touches

As the chicken grills, you can also use some of the reserved teriyaki sauce to baste the skewers during the last few minutes of cooking. This will create an even more luscious, sticky glaze. Reserve a small amount of the un-marinated teriyaki sauce from the saucepan before adding the chicken, or you can make a double batch of sauce to have extra for basting and serving. Brush the sauce over the chicken during the last minute or two of grilling. This extra layer of glaze adds incredible depth of flavor and that signature glossy finish.

Once the chicken is cooked through and has achieved a beautiful golden-brown, slightly caramelized exterior, remove the skewers from the grill. Let them rest for a minute or two before serving. To serve, arrange the teriyaki chicken skewers on a platter. Garnish generously with toasted sesame seeds and freshly chopped green onions. The sesame seeds add a lovely crunch and nutty flavor, while the green onions provide a fresh, vibrant contrast. These skewers are fantastic served on their own as an appetizer, or they can be paired with steamed rice, a crisp salad, or your favorite grilled vegetables for a complete and satisfying meal. Enjoy your delicious homemade Teriyaki Chicken Skewers!

Conclusion:

There you have it – a fantastic recipe for Teriyaki Chicken Skewers that’s sure to become a staple in your kitchen! We’ve explored how this recipe offers a perfect balance of sweet, savory, and umami flavors, making it incredibly satisfying and versatile. The ease of preparation means you can whip up a delicious meal without spending hours in the kitchen, and the customizable nature of skewers allows for endless possibilities. Whether you’re grilling them up for a backyard BBQ, serving them as an appetizer for a get-together, or enjoying a healthy weeknight dinner, these Teriyaki Chicken Skewers are guaranteed to impress.

Don’t hesitate to experiment with different vegetables on your skewers – bell peppers, onions, and pineapple are classic choices, but feel free to add zucchini, mushrooms, or even cherry tomatoes. For a spicier kick, a pinch of red pepper flakes in the marinade or a drizzle of sriracha before serving can elevate the flavor profile. We truly encourage you to give these Teriyaki Chicken Skewers a try. You might just discover your new favorite way to enjoy chicken!

Frequently Asked Questions:

Can I make the teriyaki sauce from scratch?

Absolutely! While store-bought teriyaki sauce is convenient, making it yourself allows you to control the sweetness and saltiness. A simple homemade sauce can be made with soy sauce, non-alcoholic mirin (or rice vinegar with a touch of sugar), non-alcoholic sake (optional), and grated fresh gin extractger and garlic.

What are the best vegetables to use on teriyaki chicken skewers?

For classic teriyaki chicken skewers, bell peppers (any color), red onion chunks, and pineapple chunks are fantastic choices as they caramelize beautifully on the grill and complement the chicken’s flavor. Zucchini, cherry tomatoes, and mushrooms also work wonderfully.

Can I bake these teriyaki chicken skewers instead of grilling them?

Yes, you can! If grilling isn’t an option, these skewers bake up beautifully in the oven. Arrange them on a baking sheet lined with parchment paper and bake at around 400°F (200°C) for 15-20 minutes, flipping them halfway through, until the chicken is cooked through and slightly caramelized.

Teriyaki Chicken Skewers

Juicy chicken marinated and grilled with a sweet and savory teriyaki sauce, perfect for a quick meal or appetizer.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
8 skewers

Ingredients

• 2 lbs. chicken thighs (cut into 1″ cubes)
• 2 tbsp cornstarch
• 1 cup water
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 2 cloves garlic (minced)
• 1 tbsp rice vinegar
• 1/2 tbsp fresh ginger (minced)
• 1 tbsp honey
• 1/2 tsp sesame oil
• sesame seed
• chopped green onion

Instructions

1. Step 1
   Cut chicken thighs into 1″ cubes.
2. Step 2
   In a bowl, whisk together cornstarch and water. Add brown sugar, soy sauce, minced garlic, rice vinegar, minced ginger, honey, and sesame oil. Stir until well combined to create the teriyaki sauce.
3. Step 3
   Add the chicken cubes to the teriyaki sauce and marinate for at least 30 minutes (or longer in the refrigerator).
4. Step 4
   Thread the marinated chicken cubes onto 8 skewers.
5. Step 5
   Grill the skewers over medium-high heat, turning occasionally, until the chicken is cooked through and slightly caramelized, about 8-10 minutes.
6. Step 6
   Garnish with sesame seeds and chopped green onion before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.