Teriyaki Chicken Skewers

If you’re anything like me, you’re always on the hunt for dinner ideas that are simple, flavorful, and just a little bit special. Well, let me introduce you to one of my absolute favorite summer grilling recipes: Teriyaki Chicken Skewers. These skewers are sticky, sweet, and savory, with just the right amount of char from the grill—and let me tell you, they disappear fast.

I’ve made these for everything from casual weekend BBQs to weeknight dinners when I’m craving something better than takeout. The glossy homemade teriyaki glaze is what really sets them apart—it caramelizes perfectly on the grill and makes each bite completely irresistible. Bonus? They’re surprisingly easy to whip up, and you can even prep the sauce ahead of time to make dinner even faster on a busy night.

So, if you’re craving something that’s packed with flavor and looks like it came from your favorite Asian restaurant (but actually came from your backyard), you’re in the right place. Let’s dive into the first steps of making these mouthwatering skewers.

this recipe

Ingredients You’ll Need

Here’s everything you need to get started:

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized cubes

• ½ cup soy sauce

• ¼ cup honey

• 2 tbsp brown sugar

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• Salt and pepper to taste

• Sesame seeds and chopped green onions for garnish (optional)

• Wooden or metal skewers

STEP 1: Make the Teriyaki Sauce

Let’s start with the real MVP of this recipe—the homemade teriyaki sauce. You could absolutely use store-bought, but trust me, once you try this version, you’ll never go back. It’s glossy, flavorful, and clings perfectly to the chicken.

Grab a medium saucepan and set it over medium heat. Add the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Stir everything together until the sugar has dissolved and the sauce is bubbling slightly.

Once it’s simmering, stir in your cornstarch slurry (just mix the cornstarch and water in a small bowl before adding). Continue cooking the sauce until it thickens to a beautiful, glossy glaze. This usually takes just a few minutes. Once it’s ready, remove it from the heat and let it cool slightly.

Tip: You can make this sauce a day or two in advance and store it in the fridge. It thickens up even more as it chills, which makes it ideal for brushing over grilled chicken later.

STEP 2: Prep the Chicken

Next, let’s get that chicken ready for the grill. You can use thighs or breasts, depending on what you prefer. I personally love thighs for their juicy texture and extra flavor, but breasts work well too if that’s what you have on hand.

Cut the chicken into bite-sized cubes, then season them lightly with salt and pepper. Nothing fancy here—you just want to give them a bit of base flavor before the teriyaki glaze takes over.

STEP 3: Assemble the Skewers

Now for the fun part—threading the chicken onto the skewers. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.

Thread the chicken pieces onto the skewers, leaving just a little space between each piece. This helps them cook evenly and allows the sauce to caramelize around every edge. You can do all chicken on each skewer or mix things up by alternating with chunks of pineapple or bell pepper (totally optional, but delicious!).

Brush the skewers generously with the teriyaki sauce, reserving some for later. We’ll use it again while grilling and for serving at the table.

Alright, now that your chicken is threaded on skewers and coated in that irresistible homemade teriyaki sauce, it’s time to turn up the heat—literally. This is where the magic happens. Whether you’re grilling outdoors, using a grill pan on the stove, or even firing up your oven’s broiler, this part of the recipe brings everything together with juicy, flavorful results and those beautiful caramelized edges that make these skewers so crave-worthy.

The key here is moderate heat and a watchful eye. Since the sauce has honey and sugar, it can go from caramelized to burnt pretty quickly. But don’t worry—I’ll walk you through it step by step.

STEP 4: Preheat Your Grill or Pan

If you’re using an outdoor grill, preheat it to medium-high heat and lightly oil the grates to prevent sticking. No grill? No problem. A grill pan on the stove works just as well—just heat it up over medium-high heat until it’s hot and ready. If you’re broiling, move your oven rack about 6 inches from the top and turn the broiler to high.

Pro Tip: For those who want to skip the outdoor grill entirely, you can also make these in the air fryer. I’ve had great results cooking them at 400°F for about 10 minutes, flipping halfway through. Just be sure not to overcrowd the basket.

STEP 5: Grill the Skewers

Now, place your skewers on the hot grill or pan and let them cook for about 10 to 12 minutes, turning occasionally. Every few minutes, give them a generous brush with more of that teriyaki glaze. The sauce will start to caramelize, forming a sticky, glossy coating that locks in flavor and moisture.

You’re aiming for a little char on the edges—not only does it look great, but it adds that perfect touch of smoky flavor that balances out the sweetness of the sauce.

You’ll know they’re done when the chicken reaches 165°F internally and the juices run clear. Don’t forget to turn them gently to ensure even cooking on all sides.

STEP 6: Let Them Rest and Finish with Garnish

Once your skewers are perfectly cooked and looking golden and glossy, remove them from the heat and let them rest for 2 to 3 minutes. This gives the juices a chance to redistribute so your chicken stays tender and moist.

If you want to add a little flair, now’s the time to sprinkle on sesame seeds and chopped green onions. It’s a small touch, but it adds freshness and crunch that pairs so nicely with the rich, sweet sauce.

Serving Suggestions That Make It a Meal

These skewers are super versatile, so you can keep it simple or build a whole meal around them. Here are a few of my favorite ways to serve Teriyaki Chicken Skewers:

• Over steamed white or jasmine rice – Classic and comforting

• With stir-fried veggies or grilled zucchini and bell peppers – Light and colorful

• On a bed of noodles – Try soba or rice noodles tossed in sesame oil and soy sauce

• Wrapped in lettuce leaves – A fresh and low-carb option

If you’re making this for a crowd, you can even remove the chicken from the skewers and serve it in a bowl with rice and toppings for a DIY teriyaki bowl bar. Everyone gets to customize their meal, and it makes dinner feel a little more interactive and fun.

Make-Ahead Tips and Variations

One of the best things about this recipe is how well it works with your schedule. Here’s how you can prep ahead or switch things up:

• Make the sauce in advance – It stores well in the fridge for up to a week.

• Marinate the chicken – Want even more flavor? Toss the chicken in a bit of the teriyaki sauce (before adding the cornstarch slurry) and let it marinate in the fridge for a few hours before skewering.

• Use different proteins – This sauce is amazing on shrimp, beef, or even tofu.

• Add pineapple – For a sweet and tropical twist, thread fresh pineapple chunks in between the chicken pieces.

Whether you’re feeding picky eaters or trying to impress dinner guests, this recipe is one of those go-to meals that never fails. It’s easy enough for a weeknight, but fancy enough to serve at a weekend cookout.