Teriyaki Chicken Skewers Recipe

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Introduction

Teriyaki Chicken Skewers are a delicious fusion of sweet, savory, and smoky flavors. These skewers feature juicy chicken pieces marinated in a flavorful teriyaki sauce and grilled to perfection. Perfect for backyard barbecues, quick dinners, or party appetizers, this recipe is a guaranteed crowd-pleaser.

Origin

Teriyaki is a traditional Japanese cooking technique where foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar. While originally used for seafood in Japan, Western adaptations—particularly in the United States—have made chicken teriyaki one of the most popular dishes in Japanese-American cuisine. Grilling the chicken on skewers adds a smoky twist and makes for an easy, fun presentation.

Ingredients

For the marinade/sauce:

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 2 tbsp mirin or rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

For the skewers:

  • 1.5 pounds (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • Bamboo or metal skewers

Optional Ingredients

  • 1 tsp chili flakes (for spice)
  • Pineapple chunks (for sweetness and texture)
  • Bell peppers or onions (for color and flavor)
  • Sesame seeds (for garnish)
  • Chopped scallions (for garnish)
  • Lemon or lime juice (for a tangy touch)

Instructions

  1. Prepare the Marinade:
    • In a saucepan, combine soy sauce, brown sugar, mirin, honey, sesame oil, garlic, and ginger.
    • Heat over medium heat until sugar dissolves. If you prefer a thicker sauce, mix cornstarch with water, then stir it in and cook until thickened.
    • Cool the sauce before using it as a marinade.
  3. Marinate the Chicken:
    • Place chicken pieces in a bowl or zip-top bag.
    • Pour half of the cooled teriyaki sauce over the chicken. Reserve the rest for basting and serving.
    • Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  5. Prepare Skewers:
    • If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
    • Thread marinated chicken onto skewers, alternating with optional vegetables or pineapple if using.
  7. Grill:
    • Preheat grill or grill pan over medium-high heat.
    • Grill skewers for 10–12 minutes, turning occasionally and basting with reserved teriyaki sauce, until chicken is cooked through and nicely caramelized.
  9. Serve:
    • Garnish with sesame seeds and chopped scallions.
    • Serve hot with steamed rice, noodles, or a fresh salad.

Tips for Success

  • Don’t skip marinating time: This allows the chicken to absorb flavor and stay juicy.
  • Use chicken thighs for juicier, more flavorful skewers.
  • Watch the grill: Sugar in the marinade can burn easily; grill over medium heat and turn often.
  • Reserve sauce safely: Always set aside some marinade before adding raw chicken, so it’s safe for basting or drizzling.

Recommendations

  • Pair With: Jasmine rice, pickled cucumbers, or grilled vegetables.
  • Make Ahead: You can marinate the chicken the night before for even more flavor.
  • For Indoor Cooking: Use a grill pan or broil in the oven for a few minutes per side.
  • Vegetarian Version: Replace chicken with tofu or mushrooms.

Nutrition (Per Serving – approx. 1 skewer, without rice or sides)

  • Calories: ~180 kcal
  • Protein: 20g
  • Fat: 6g
  • Carbohydrates: 12g
  • Sugar: 8g
  • Sodium: 600mg (may vary with soy sauce)

Note: Nutrition values are estimates and will vary based on ingredients and portion sizes.

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