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Teriyaki Chicken Skewers

Servings 4 People


  • 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


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.