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.

Overhead view of a platter of teriyaki chicken skewers with teriyaki dipping sauce on the side.

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

Ingredients needed to make teriyaki chicken skewers.

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

Set of two showing teriyaki sauce mixed together and poured onto chicken.

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.

Set of two photos of a cornstarch slurry and a pot of teriyaki sauce.

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.

Set of two photos showing chicken skewers grilled and plated.

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.

A blue plate with rice and broccoli with three teriyaki chicken skewers on top.

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!

Get it Now!

A teriyaki chicken skewer cut open over a plate of rice and broccoli.

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

5 from 1 vote

Print Rate

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: 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

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

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