Made with a handful of simple ingredients, this grilled Teriyaki Chicken Skewers recipe is a mouthwatering dish that comes together in a few quick steps. These tender, flavour-packed teriyaki chicken on a stick are perfect for summer grilling as they’re always a crowd-pleasing recipe.
Whether you want to make these teriyaki chicken skewers as an easy grilling recipe for this weekend’s BBQ or as a flavourful meal prep for the week, this recipe is sure to hit the spot. Marinated in a homemade teriyaki sauce before being grilled and then brushed with more sauce, these teriyaki chicken kabobs are beyond flavourful and juicy. You’re going to need to make extra because everyone will be reaching for seconds.
Why You’ll Love This Grilled Chicken Skewer Recipe
- It’s made with simple ingredients that you may already have on hand. I rarely need to run out to the store to make this easy grilled chicken teriyaki skewer recipe.
- You can make this teriyaki chicken skewer on the grill outside or on a grill pan on the stovetop! So, enjoy this easy teriyaki chicken year-round!
- Serve this as an appetizer or alongside some rice and vegetables such as broccoli as a full meal! It’s versatile and you can serve it however you like!
Ingredients You’ll Need
- chicken breast tenders — to make preparing the chicken skewers easier, just use chicken tenders and skewer the whole piece. No dicing is needed! If you only have chicken breasts or thighs, that’s fine too. Simply cut them into 1-inch cubes and skewer them.
- teriyaki sauce — for a quick homemade teriyaki sauce, you’ll need soy sauce, brown sugar, garlic, ginger (optional), mirin, sesame oil, and some red pepper flakes. Skip the red pepper flakes if you prefer a more milk teriyaki sauce. Try to use low sodium soy sauce when possible. You can use pure sesame oil or toasted sesame oil. Regular or dark brown sugar is fine as well!
- cornstarch — mixed with water to make a cornstarch slurry to thicken the teriyaki sauce.
How to Make Teriyaki Chicken Skewers
- Whisk together soy sauce, brown sugar, garlic, ginger, mirin, sesame oil, and red pepper flakes in a small bowl. Reserve ½ cup and set aside for later.
- Add the chicken tenders to a ziptop bag and pour the marinade over top. Mix well and marinate the chicken tenders for at least 1 hour, or up to overnight.
- Whisk together the cornstarch and water until no lumps remain to form a cornstarch slurry.
- Add to a small saucepan over medium heat with the remaining ½ cup of marinade that was set aside earlier. Bring the sauce to a boil, then reduce heat to low and simmer for about 5 minutes, until thickened. Remove from heat.
- Thread the chicken tenders lengthwise onto the skewers (1 tender per skewer).
- Heat grill to 450F or an oiled grill pan on the stove over medium-high heat.
- Grill for 10-15 minutes, turning over every 5 minutes or so or until the internal temperature reaches 165F.
- Brush teriyaki sauce on skewers after grilling, or serve in a bowl as a dipping sauce.
Recipe Tips and Notes
- For an extra tangy flavour, you can add a few splashes of orange juice or pineapple juice to the teriyaki sauce.
- When using wooden skewers, soak them 10 to 20 minutes before using them to prevent them from burning.
- You can swap the brown sugar with coconut sugar, honey, or agave.
- To make this gluten-free, you can swap the soy sauce for tamari.
- Serve with some jasmine rice or coconut lime rice. This also goes great with my Japanese corn rice if you have corn!
- To check if the chicken is ready, use an instant-read thermometer. The internal temperature of the chicken breasts should be 165°F (74°C).
My Recommendation
This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
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Make Ahead Tips
- Meal prep: once cooled, remove the chicken from the skewer and transfer it to an airtight container for up to 4 days in the fridge. It’s easier to reheat with the wooden skewers removed!
- Freezer: allow the grilled teriyaki chicken skewers to cool before removing the skewer and transferring them into an airtight freezer-safe container or freezer-safe bag. Store them in the freezer for up to 3 months.
Teriyaki Chicken Skewers
Made with a handful of simple ingredients, this grilled Teriyaki Chicken Skewers recipe is a mouthwatering dish that comes together in a few quick steps. These tender, flavour-packed teriyaki chicken on a stick are perfect for summer grilling as they're always a crowd-pleasing recipe.
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Servings: 4 servings
Ingredients
- 1 ½ lbs chicken tenders
- ½ cup soy sauce, low sodium
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced, or ½ tsp powdered ginger, or optional
- 2 tbsp mirin
- 1 tbsp sesame oil
- ½ tsp red pepper flakes, optional
- 2 tsp cornstarch
- ¼ cup water
Equipment
- grill or grill pan
- skewers
Instructions
- Whisk together soy sauce, brown sugar, garlic, ginger, mirin, sesame oil, and red pepper flakes in a small bowl. Reserve ½ cup and set aside for later.
- Add the chicken tenders to a ziptop bag and pour the marinade over top. Mix well and marinate the chicken tenders for at least 1 hour, or up to overnight.
- Whisk together the cornstarch and water until no lumps remain to form a cornstarch slurry.
- Add to a small saucepan over medium heat with the remaining ½ cup of marinade that was set aside earlier. Bring the sauce to a boil, then reduce heat to low and simmer for about 5 minutes, until thickened. Remove from heat.
- Thread the chicken tenders lengthwise onto the skewers (1 tender per skewer).
- Heat grill to 450F or an oiled grill pan on the stove over medium-high heat.
- Grill for 10-15 minutes, turning over every 5 minutes or so or until the internal temperature reaches 165F.
- Brush teriyaki sauce on skewers after grilling, or serve in a bowl as a dipping sauce.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 315kcal | Carbohydrates: 20g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1419mg | Potassium: 773mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
More Grilling Recipes
- Gochujang Chicken
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- Grilled Corn in Foil
- How to Grill Chicken Thighs
- How to Grill Chicken Breasts
- Grilled Cilantro Lime Chicken
- Easy Foil Pack Potatoes
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