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These Teriyaki chicken skewers are the perfect quick solution for a delicious weeknight dinner. Serve it over rice and pickled cucumbers or just eat it off the stick, this delicious treat is sure to please everyone in the family. Marinated in a homemade teriyaki sauce, each bite of the chicken is full of amazing sweet asian flavors that make you want to go for seconds.
Table of Contents
How to make the best teriyaki marinade.
While most of these ingredients might not be household staples for most, after you try this recipe, you will be making this so frequently that nothing will go to waste or hang out in the back of your pantry to months on end.
To start, in a mix bowl, add tamari soy sauce, brown sugar, sesame oil, mirin, honey, ginger and garlic. Whisk it all together and set a side while you prep the chicken
For the chicken, I used thighs. They are more flavorful and fattier than breasts which is helpful in preventing the meat from being dry.
Cut each thigh into halves and submerge them into the homemade teriyaki marinade. Place them in the fridge and marinate for at least 1 hour. For best results, marinate overnight. This allows you to do the prep work the night before and quickly grill the following day.
Dad’s Seasonings
Must have grillin seasonings!
How to make homemade teriyaki sauce.
Before grilling the chicken, quickly make your teriyaki sauce. Once you skewer chicken use keep the leftover marinade and pour it into a sauce pan. Next in a separate mixing bowl, add corn starch and water and whisk together. Pour the slurry into the marinade and bring everything to a boil. The boil will get rid of any bacteria in the mixture and make it safe to use on food. Next, let it simmer for 15 minutes making sure to continuously whisk as the sauce thickens.
Prep the teriyaki chicken skewer
Before getting the chicken on the grill, you need to skewer the chicken. If using wooden skewers, soak them in water so they can absorb the moisture and not burn during the cooking process. As you skewer the chicken, start from the long end and in a wave or ribbon like pattern. Skewer each piece 3-4 times through the stick. You should be able to get 2 thighs on one stick.
Set the grill to med-high direct heat at 450 degrees and place the teriyaki chicken skewers on the grill. Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp. The reason for the higher temperature is because thighs are a darker fattier cut they require slightly more time to cook and for the texture to be just right.
At the end of the cook, baste the chicken skewers with the homemade teriyaki sauce to add another layer of flavor. Once the sauce caramelizes over the meat, remove them from the grill and let them rest for 10 minutes.
Garnish the the teriyaki chicken skewers with toasted sesame seeds and chopped green onions and serve over rice or on a stick and enjoy!
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Printer friendly recipe below:
Teriyaki Chicken Skewers
Ingredients
- 4 Chicken thighs
- 1/2 cup Tamari soy sauce
- 1/4 cup Brown sugar
- 1/4 cup Water
- 1 tbsp Honey
- 1 tbsp Minced ginger
- 1 tbsp Minced garlic
- 1 tbsp Sesame oil
- 1 tbsp Mirin
- 2 tsp Cornstarch
Instructions
Teriyaki Marinade Instructions
- In a mix bowl, add tamari soy sauce, brown sugar, sesame oil, mirin, honey, ginger and garlic. Whisk it all together.
- Cut each thigh into halves submerge them into the homemade teriyaki marinade. Place them in the fridge and marinate for at least 1 hour or over night.
Teriyaki Sauce Instructions
- Once the chicken is removed from the marinade, pour the leftover into a sauce pan.
- In a separate mixing bowl, add corn starch and water and whisk together.
- Pour the slurry into the marinade and bring everything to a boil.
- Let it simmer for 15 minutes making sure to continuously whisk as the sauce thickens.
Grilling Chicken Skewers
- Before skewering the chicken, soak the wooden skewers in water so they can absorb the moisture and not burn during the cooking process.
- As you skewer the chicken, start from the long end and in a wave like pattern skewer each piece 3-4 times. 2 thighs per stick.
- Set the grill to med-high direct heat at 450 degrees and place the teriyaki chicken skewers on the grill.
- Flip every minute for a total of 15 minutes or until the meat reaches 175 degrees internal temp.
- At the end of the cook, baste the chicken skewers with the homemade teriyaki sauce and remove once it's caramelized over the chicken.
- Let them rest for 10 minutes before serving.
Nutrition
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