Perfect Grilled Teriyaki Chicken Skewers
Ingredients
Method
- In a small bowl, whisk together cornstarch and water until smooth. Set aside.
- In a medium saucepan over medium heat, combine brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, sesame oil, and the cornstarch mixture. Stir frequently and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens and turns a deep, glossy brown. Remove from heat and let cool completely (you can speed this up by placing the saucepan in the fridge).
- Once the sauce is cool, transfer cubed chicken to a large resealable plastic bag. Pour half of the sauce over the chicken, seal the bag, and gently shake to coat evenly. Refrigerate for at least 30 minutes (up to 2 hours for deeper flavor). Reserve the remaining sauce for basting.
- Preheat your grill to medium heat (about 350°F). If using wooden skewers, soak them in water for 30 minutes first. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
- Lightly oil the grill grates. Place the skewers on the grill and cook, turning every 3-4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, about 20-30 minutes. During the last few turns, brush the skewers with the reserved teriyaki sauce for a glossy finish.
- Remove skewers from the grill and let rest for 2 minutes. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve hot over steamed rice or with a side of grilled vegetables.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Grilled Teriyaki Chicken Recipe Works
Okay, let me just say this upfront. I have a complicated history with teriyaki chicken. For years, I thought I was making it right. I’d dump some bottled sauce on raw chicken, throw it on the grill, and wonder why it came out tasting like burnt sugar with a side of rubber.
It was a disaster. A sticky, sad disaster.
But then, I figured out the secret. And honestly? It changed everything. This grilled teriyaki chicken recipe is the one I turn to for summer cookouts, quick weeknight dinners, and even meal prep Sundays. It’s the one my friends text me about. “Hey, can you bring those skewers again?”
So what makes this one different? It’s all about the homemade sauce and the timing. You make a thick, glossy teriyaki sauce from scratch (it’s way easier than you think), use half to marinate the chicken, and brush the rest on at the very end of grilling. No burning. No dry meat. Just pure, caramelized perfection.
Plus, it’s totally adaptable. I’ve made it with chicken fillets, I’ve made it with leg cuts. I’ve even swapped the soy sauce for tamari when my gluten-free friends come over. It just works.
Key Ingredients for Teriyaki Chicken
Let’s talk about what goes into this sauce. Because honestly, the ingredients are simple, but each one has a job.
Soy Sauce: This is the salty, savory backbone. I usually go with low-sodium so I can control the salt level myself. But regular works fine too.
Brown Sugar: Gives that deep, molasses-y sweetness. It’s what makes the sauce sticky and caramelized on the grill.
Honey: Just a touch. It adds a floral sweetness that brown sugar alone can’t match. Plus, it helps with that glossy finish.
Fresh Ginger and Garlic: Non-negotiable. The pre-minced stuff in a jar just doesn’t have the same punch. Trust me on this one.
Rice Vinegar: A little acidity to balance all that sweetness. It brightens everything up.
Sesame Oil: Just a half teaspoon. It adds a nutty aroma that makes the chicken taste like it came from your favorite takeout spot.
Cornstarch: This is the thickening agent. Without it, your sauce would be watery and wouldn’t cling to the chicken. We want a glaze, not a soup.
Chicken: I’m a thighs person all the way. They stay juicy even if you get distracted by a conversation and leave them on the grill a minute too long. But chicken fillets work too, you just have to watch them closer.
Substitutions and Variations
Look, I get it. Not everyone has the same pantry staples or dietary needs. Here’s how you can tweak this recipe without losing the magic.
Gluten-Free: Swap the regular soy sauce for tamari or coconut aminos. That’s it. Everything else is naturally gluten-free.
Chicken Fillets vs. Leg Cuts: If you use chicken fillets, cut them into even 1-inch cubes so they cook at the same rate. And do not overcook them. Pull them off the grill at 165°F internal temp. Leg cuts are more forgiving, so if you’re nervous, go with those.
Spice It Up: If you like heat, whisk in a couple teaspoons of Sriracha or a pinch of crushed red pepper flakes into the marinade. I do this sometimes when I’m cooking just for myself.
Protein Swap: This sauce is amazing on steak, shrimp, or salmon too. Just don’t marinate seafood overnight. Thirty minutes is plenty.
Diabetes-Friendly Adjustments: This is a big one for me. You can reduce the brown sugar to 1/4 cup and skip the honey. Or use a monk fruit sweetener blend. The sauce won’t be as sticky, but it’ll still be delicious. And since you’re grilling, you’re not adding any extra fat. Win-win.
How to Make Teriyaki Sauce from Scratch
Making teriyaki sauce from scratch is one of those things that feels fancy but is actually stupidly simple. You’ll wonder why you ever bought the bottled stuff.
First, whisk together the cornstarch and water in a small bowl until smooth. This is your slurry. It’s what’ll thicken the sauce.
Then, in a medium saucepan, combine the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, sesame oil, and the cornstarch mixture. Stir it all together and bring it to a gentle simmer over medium heat.
Here’s where the magic happens. Let it cook for 2-3 minutes, stirring frequently. You’ll see it transform from a thin, cloudy liquid into a deep, glossy brown sauce. It’s almost hypnotic.
Once it’s thickened, take it off the heat and let it cool completely. I usually speed this up by putting the saucepan in the fridge for 15 minutes. You need it cool before you add it to the chicken, otherwise, you’ll start cooking the meat in the marinade.
And that’s it. You just made teriyaki sauce. Pat yourself on the back.
Pro Tips for Tender and Flavorful Chicken
Okay, so you’ve got your sauce. Now let’s talk about the chicken. Because you can have the best sauce in the world, but if the chicken is dry, nobody cares.
Marinating Time: At least 30 minutes. That’s the minimum. But you can go up to 2 hours for deeper flavor. Don’t go longer than that, though. The acid in the rice vinegar and the enzymes in the ginger will start to break down the chicken too much, making it mushy. I learned this the hard way.
Don’t Use All the Sauce for Marinating: This is crucial. Reserve half of the sauce for basting and dipping. If you use it all for marinating, you won’t have anything to brush on at the end, and you’ll miss that gorgeous glossy finish.
Baste at the End: This is the number one mistake people make. If you brush teriyaki sauce on the chicken at the beginning of grilling, the sugar will burn before the chicken is cooked through. You’ll get black, bitter spots. Not good. Wait until the last few minutes of grilling, then brush the sauce on. That way, it caramelizes without burning.
Use a Meat Thermometer: Don’t guess. Stick a thermometer into the thickest piece of chicken. You’re looking for 165°F. It’s the only way to be sure.
Let It Rest: After you pull the skewers off the grill, let them rest for 2 minutes. This lets the juices redistribute so every bite is moist.
How to Grill Teriyaki Chicken Skewers
Alright, let’s get to the actual grilling. This is where the magic happens.
First, preheat your grill to medium heat. About 350°F. If you’re using a charcoal grill, wait until the coals are covered with gray ash. If you’re using gas, just turn it on and let it heat up for 10 minutes.
If you’re using wooden skewers, soak them in water for 30 minutes first. This prevents them from catching fire on the grill. Metal skewers? No soaking needed.
Thread the marinated chicken onto the skewers, but don’t cram them together. Leave a tiny space between each piece. This allows the heat to circulate and cook everything evenly.
Lightly oil the grill grates. I use a paper towel dipped in vegetable oil and hold it with tongs. Be careful not to use too much, or you’ll get flare-ups.
Place the skewers on the grill and cook, turning every 3-4 minutes. You’re looking for nice char marks. After about 15 minutes, start checking the internal temperature. It usually takes 20-30 minutes total.
During the last few turns, brush the skewers with the reserved teriyaki sauce. Watch it sizzle and caramelize. That’s the sound of success.
Once the chicken hits 165°F, pull the skewers off the grill. Let them rest for 2 minutes. Then garnish with toasted sesame seeds and sliced green onions.
I told you it was simple.
What to Serve with Grilled Teriyaki Chicken
This grilled chicken teriyaki is pretty versatile when it comes to sides. Here are some of my favorites.
- Steamed Rice: Classic. White rice, brown rice, whatever you have. The sauce soaks into it and it’s just perfect.
- Grilled Vegetables: Toss some bell peppers, zucchini, and pineapple on the grill alongside the chicken. The charred sweetness is a great match.
- Crunchy Salad: A simple cucumber and sesame salad with rice vinegar dressing cuts through the richness of the teriyaki.
- Cold Noodles: Soba noodles with a little soy sauce and sesame oil. Great for hot summer days.
And don’t forget the extra sauce for dipping. I always make a little extra just for that purpose.
How to Store and Reheat Leftovers
If you have leftovers (which is rare in my house, but it happens), here’s what to do.
Storage: Take the chicken off the skewers and store it in an airtight container in the fridge. It’ll keep for up to 3 days. Don’t leave it on the skewers, they take up too much space.
Freezing: You can freeze the uncooked chicken in the marinade. Just put it all in a freezer bag, squeeze out the air, and freeze for up to 3 months. Thaw in the fridge overnight before grilling.
Reheating: The best way is in a skillet over medium heat with a splash of water or extra sauce. Cover it with a lid to trap steam. This keeps the chicken moist. The microwave works in a pinch, but it’ll be a little drier.
I personally love eating leftover teriyaki chicken cold on a salad. It’s like a fancy takeout lunch.
Frequently Asked Questions
And there you have it. My go-to grilled teriyaki chicken recipe that never fails. It’s juicy, it’s flavorful, and it’s perfect for summer. I hope you love it as much as I do.
If you make this, let me know how it goes! Tag me in your photos or leave a comment. And if you’re looking for more grilling inspiration, come hang out with me on Pinterest where I share all my favorite summer recipes.
Source: Nutritional Information
Can I use store-bought teriyaki sauce?
Absolutely. In a pinch, grab your favorite bottle from the store. Just look for one with lower sugar if you’re watching your intake. And remember the golden rule: baste at the end to avoid burning.
What cut of chicken works best?
Boneless skinless chicken thighs are my top pick. They stay juicy and forgiving on the grill. Chicken breasts work too, but watch them closely and pull them at 165°F to keep them from drying out.
Can I freeze the chicken in the marinade?
Yes! Put the raw chicken and marinade in a freezer bag, squeeze out the air, and freeze for up to 3 months. Thaw in the fridge overnight before grilling. It’s a great meal prep trick.
Can I use chicken breasts instead of thighs?
Sure can. Just cut them into even 1-inch cubes. Chicken breasts cook faster and are leaner, so keep a close eye on the internal temperature. Pull them at 165°F for the best texture.
How long should I marinate the chicken?
At least 30 minutes, but 2 hours is ideal for deeper flavor. Don’t go over 24 hours though, the acid can make the chicken mushy. The sweet spot is 1-2 hours for perfect grilled teriyaki chicken.
Can I make this on the stovetop?
Absolutely. Use a cast iron grill pan or a regular skillet over medium-high heat. Cook the skewers for 3-4 minutes per side until they reach 165°F. A grill pan gives you those nice char marks.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or extra sauce. Cover to trap steam and keep the chicken moist.