Chicken on a stick… They are fun and family friendly meals, get together meals and BBQ party meals.
These Teriyaki Chicken Skewers are the ultimate Umami BOMB, thanks to the easy homemade marinade, of course. If you’re looking for a super easy, super quick and super economical meal to feed a large crowd and make them happy, these Asian chicken skewers are your answer.
All you are doing is marinating the chicken for a few hours and then grilling it on skewers for 10 minutes. Sounds cool?
When the temperatures are starting to rise again, there is nothing better than hanging out near your grill with some cold beer and grilling cracking delicious recipes one after another.
We love our Greek Chicken Souvlaki, Mexican Pollo Asado and our Shrimp Foil Packets. It’s always fun when cooking outdoors, and having quality time with your friends and family.
These Teriyaki Chicken Skewers happen if you’re looking for some easy grilling recipe with every day pantry ingredients.
Why You Will Love these Teriyaki Chicken Skewers
- They are perfect as appetizers, or served as mains along with rice.
- It’s a budget friendly meal that can feed a large crowd, making it perfect for get togethers and parties.
- The actual hands on cooking time is under 15 minutes.
- If you are cooking this on the grill, less mess in the kitchen, and they can be served as a meal on the stick. Great outdoor meal.
- It’s made with homemade Teriyaki Sauce, so more flavors and more tasty.
What is Teriyaki?
Teriyaki is not just the name of the sauce, but a cooking method. Teri means “to shine or luster ” + Yaki means “to broil or grill”. This Japanese cooking technique is to pan fry or grill meats or fish and then cook them in the sauce, brushing the glaze until it glistens.
Traditional Teriyaki sauce is a mix of soy sauce, sake and mirin, the latter two being kinds of rice wines with sugar. Mirin has a lower alcohol content and more sugar to give the sauce that lovely glaze. This sauce evolved into many versions as it left Japan.
Places like Korea and Hawaii started using what they like or found in abundance like garlic, ginger, honey and even crushed pineapple or pineapple juice.
In absence of mirin and sake, rice vinegar or even regular white vinegar works perfectly fine, and still gives you a delicious cracker teriyaki.
What Cut of Chicken is BEST for Teriyaki Chicken
We highly recommend using boneless skinless chicken thighs for chicken skewers, as they give more tender and juicy morsels.
Saying that, if you prefer white meat, you can use chicken breast or chicken tenders. Simply cut it into 1 inch cubes so they cook evenly in a short amount of cook time.
For the Teriyaki Sauce
- Soy sauce – Umami bomb.
- Rice vinegar – In its absence, use regular white vinegar. If you happen to have sake or mirin in your pantry, you can use them instead.
- Sesame oil – This makes a real difference.
- Brown sugar – To create that glaze.
- Honey
- Aromatics – Ginger + garlic + red chili flakes. Not traditional, but makes for some great tasting sauce.
- Cornstarch – To thicken the sauce.
Teriyaki Chicken Recipe
1. Make teriyaki sauce: Mix all the ingredients for teriyaki sauce except corn starch in a sauce pan. Cook over medium heat and bring it to simmer, stirring continuously. Once it starts boiling, lower the heat and simmer for 5 minutes. Mix the cornstarch with a little water, and slowly add this slurry to the sauce, stirring constantly, to thicken it. Remove from heat and let it cool.
2. Marinate: Marinate the chicken with a quarter of the sauce (reserve the rest for basting later). Cover and marinate in the refrigerator for at least 1 hour, or more.
3. Cook the chicken: When ready to cook, thread chicken pieces on skewers. (If using wooden skewers, soak them at least 1 hour before grilling, to avoid burning them or catching them on fire). Cook according to your preferred method as follows:
Grilling method: Heat the grill to medium heat. Once the grill is hot, place skewers on the lightly oiled grill. Turn the skewers every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F), about 10-12 minutes. When you turn the chicken, keep on basting it with the remaining teriyaki sauce.
Pan seared method: We like to use either a large cast iron skillet or indoor grill skillet for this recipe. Heat 2 Tbsp oil in a pan on medium high heat. Once the pan is hot and oil sizzling, place the chicken skewers in the pan and cook 2-3 minutes, then continue turning every 2-3 minutes, basting every time you turn. Cook for about 12-15 minutes, turning and basting until chicken is cooked.
What to Serve with Teriyaki Chicken Skewers
- They are great as stand alone chicken-on-a-stick meal or appetizer.
- Serve them along with white rice with garnishing of sesame seeds and scallions.
- In Hawaii, grilled teriyaki chicken skewers are served with Hawaiian Macaroni Salad.
- You can have extra veggie sides, such as broccoli or green beans.
- Any type of fried rice or lo mein is equally great with these teriyaki chicken skewers.
- The chicken bites can be wrapped in lettuce wraps.
- Change up the cooking method and try our Teriyaki Chicken Bowls!
Teriyaki Chicken Skewer Recipe Tips
- Always make a quick homemade teriyaki sauce for great flavors. Saying this, for lazy days, you can use store bought teriyaki sauce. (just look for thicker sauce, rather than thinner)
- Marinate the chicken longer for more flavors. Ideally marinate for 3-4 hours.
- Leftovers can be stored in the refrigerator for up to 3-4 days, and can be served differently for future lunches and meals. Great make ahead meal prep option!
- You can use any type of skewers for this recipe. If using wooden skewers, soak them for 1 hour to avoid catching fire if grilling.
Whenever you’re in the mood for teriyaki chicken, make it on a stick for one fun hand held meal for your family. Quick marinade, thread and cook…
Such a simple recipe, yet great Asian flavor bomb. Heat up that grill, and make these Teriyaki Chicken Skewers for your loved ones.
Teriyaki Chicken Skewers, on our Gypsy Plate… enjoy!
Looking for more Asian Chicken Recipes? Try our…
Moo Shu Chicken
General Tso’s Chicken
Kung Pao Chicken
Thai Green Chicken Curry
Sticky Asian Wings
Filipino Chicken Asado
Chicken Stir Fry
Chicken Caldereta
Teriyaki Chicken Skewers
These Teriyaki Chicken Skewers are a fun handheld meal perfect for grilling or cooking on stovetop. They're great for cookouts, or just as an easy weeknight dinner.
Ingredients
Teriyaki Sauce
- 1/2 cup soy sauce
- 2 Tbsp rice vinegar or white vinegar
- 1/4 cup brown sugar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp garlic, finely chopped
- 1 Tbsp ginger, finely chopped
- 1/2 tsp red chili flakes (optional)
- 2 tsp cornstarch
- 1/4 cup water
Chicken Skewers
- 2lbs boneless skinless chicken thighs or breasts, cut into 1 inch cubes
Garnishing
- sesame seeds
- scallions (green part), sliced
Instructions
- Make Teriyaki Sauce: Mix all the ingredients for teriyaki sauce except corn starch in a sauce pan. Cook over medium heat and bring it to simmer, stirring continuously. Once it starts boiling, lower the heat and simmer for 5 minutes. Mix the cornstarch with a little water, and slowly add this slurry to the sauce, stirring constantly, to thicken it. Remove from heat and let it cool.
- Marinate the chicken with a quarter of the sauce (reserve the rest for basting later). Cover and marinate in the refrigerator for at least 1 hour, or more.
- When ready to cook, thread chicken pieces on skewers. (If using wooden skewers, soak them at least 1 hour before grilling, to avoid burning them or catching them on fire). Cook according to your preferred method as follows:
- Grilling Method: Heat the grill to medium heat. Once the grill is hot, place skewers on the lightly oiled grill. Turn the skewers every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F), about 10-12 minutes. When you turn the chicken, keep on basting it with the remaining teriyaki sauce.
-Pan Seared Method: We like to use either a large cast iron skillet or indoor grill skillet for this recipe. Heat 2 Tbsp oil in a pan on medium high heat. Once the pan is hot and oil sizzling, place the chicken skewers in the pan and cook 2-3 minutes, then continue turning every 2-3 minutes, basting every time you turn. Cook for about 12-15 minutes, turning and basting until chicken is cooked. - Serve immediately with a final brushing of teriyaki sauce. Garnish with sesame seeds and scallions.
Notes
- If using wooden skewers, soak them at least 1 hour before grilling to avoid burning them catching on fire.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 355Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 184mgSodium 1439mgCarbohydrates 14gFiber 1gSugar 10gProtein 39g
Nutrition information calculated by Nutritionix.
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