Description

Juicy, sticky, and incredibly flavorful, this Grilled Teriyaki Chicken Skewers recipe is perfect for quick weeknight dinners and backyard cookouts alike.

Ingredients

For the Chicken Skewers

1 lb boneless skinless chicken thighs (Best choice for juicy skewers)
1/2 cup soy sauce (Low sodium option available)
1/4 cup brown sugar (Can substitute with honey)
2 cloves garlic (Fresh is best, jarred is fine)
1 tbsp fresh ginger (Or ginger paste)
2 tbsp rice vinegar (Can substitute with apple cider vinegar)
1 tbsp sesame oil (Small amount adds flavor)
1 tbsp cornstarch (For thickening the glaze)
2 scallions green onions (For topping)
1 tbsp sesame seeds (For topping)
4 pieces skewers (Use metal or wooden soaked in water)

Optional Vegetables

1 cup bell pepper chunks (Great addition between chicken pieces)
1 cup red onion chunks (Excellent for skewering)
1 cup pineapple chunks (For a sweet twist)
1 cup zucchini chunks (Can be used on skewers)

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Instructions

Preparation

Cut chicken into bite-size chunks, about 1 to 1.5 inches.
Pour part of the teriyaki sauce over the chicken and marinate for at least 30 minutes, preferably 2 to 6 hours.
Thread chicken onto skewers along with optional vegetables, keeping similar cook time items together.

Grilling

Preheat grill to medium heat and oil the grates.
Grill skewers for 10 to 14 minutes total, turning every few minutes.
In the last 3 to 5 minutes, brush skewers with reserved clean sauce.
Let skewers rest for a couple minutes before serving.

Notes

For oven method: Preheat oven to 425°F, place skewers on a foil-lined sheet, and bake for 12 to 16 minutes, glazing towards the end. For air fryer method: Air fry at 380°F for 10 to 12 minutes, flipping halfway.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: dinner, Main Course
Cuisine: asian, Japanese