Teriyaki Chicken Skewers Recipe

I’m sharing a teriyaki chicken skewers recipe with a clever pantry twist that gives a new angle to Chicken Skewers Dinner Ideas.

I always reach for teriyaki chicken skewers when I want something that feels special but actually takes almost no thought. Cubes of boneless skinless chicken thighs soak up a glossy teriyaki glaze that sings with fresh ginger, and the contrast keeps people asking what changed.

Sometimes I flip them into Broiled Chicken Skewers if Im in a hurry, other times they become a cheeky Dinner On A Stick at backyard get togethers. They look like effort, but usually its just a little patience and a quick broil, and people always want the recipe again even when I act casual.

Ingredients

• Chicken thighs: Rich in protein and iron, stays juicy when grilled, a bit fattier than breast
• Soy sauce: Provides savory umami, some sodium but low sodium version cuts salt
• Mirin: Sweet rice wine adds glossy sweetness and mild acidity, balances savory
• Brown sugar and honey: Give caramelized sweetness, quick browning, adds carbs
• Garlic and ginger: Sharp aromatics boost flavor and may have anti inflammatory properties
• Sesame oil: Small amount brings nutty aroma and depth, a little goes far
• Cornstarch slurry: Thickens glaze so it clings to chicken, gives shiny coating
• Green onions and sesame seeds: Fresh bite from scallions, sesame seeds add crunch and toasty flavor

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch cubes
• 1/3 cup low sodium soy sauce
• 1/4 cup mirin
• 2 tablespoons sake or dry sherry (optional)
• 3 tablespoons packed light brown sugar
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 2 tablespoons neutral oil (vegetable or canola) for brushing
• 10 to 12 wooden skewers
• 1 tablespoon sesame seeds toasted (for garnish)
• 2 green onions thinly sliced (for garnish)

How to Make this

1. Soak the wooden skewers in water for at least 20 to 30 minutes so they dont burn, and cut the chicken into even 1 inch cubes if you havent already.

2. Whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake or dry sherry (optional), 3 tablespoons packed light brown sugar, 1 tablespoon honey, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, and 1 teaspoon toasted sesame oil. Reserve about 1/4 cup of this mixture in a small bowl for glazing later, then pour the rest over the chicken in a zip-top bag or bowl and marinate in the fridge 20 minutes to 4 hours (overnight is fine).

3. When ready to cook, remove chicken from fridge and pat dry with paper towels so it browns better, then thread pieces onto the soaked skewers leaving a little space between cubes so heat circulates.

4. Preheat your cooking method: grill to medium-high, or set oven to broil and position rack 6 inches from heat, or preheat oven to 425 F for baking. Brush the grill grates or a sheet pan with 2 tablespoons neutral oil so the chicken wont stick, and lightly brush the skewers too.

5. Make the glaze: mix 2 teaspoons cornstarch with 2 tablespoons water to make a slurry. Pour the reserved 1/4 cup marinade into a small saucepan, bring to a simmer and whisk in the slurry, simmer 1 to 2 minutes until glossy and thickened. This step kills any raw chicken germs so do not use raw marinade without cooking it first.

6. Cook the skewers: grill about 3 to 4 minutes per side until nicely charred and internal temp reads 165 F, or broil 8 to 10 minutes total turning once, or bake 12 to 15 minutes flipping halfway. Timing varies by your heat so use a thermometer if you can.

7. In the last 1 to 2 minutes of cooking brush the thickened glaze onto the skewers, turn and glaze both sides to build a sticky coat. Repeat for another quick brush if you want them extra shiny.

8. Let the skewers rest a few minutes off the heat, then sprinkle with the 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions. Serve hot and enjoy, theyre great with rice or as party finger food.

Equipment Needed

1. Cutting board and a sharp chef knife for trimming and cubing the chicken
2. Measuring cups and spoons for the soy, mirin, sugar, etc
3. Large bowl or zip top bag to marinate the chicken in
4. Whisk to mix the marinade and the cornstarch slurry
5. Small saucepan to cook and thicken the reserved marinade into a glaze
6. Silicone or pastry basting brush for oiling grates and glazing skewers
7. 10 to 12 wooden skewers (soak in water first so they dont burn)
8. Grill, or oven with a broiler rack or a rimmed sheet pan for cooking
9. Instant read thermometer to check for 165 F doneness
10. Long tongs plus paper towels for handling and patting the chicken dry

FAQ

Teriyaki Chicken Skewers Recipe Substitutions and Variations

• Chicken thighs -> Chicken breasts (same weight, cube them but watch cooking time cause they cook faster), or firm tofu for a veg option (press well, marinate longer).
• Low sodium soy sauce -> Tamari 1:1 for a gluten free swap, or coconut aminos 1:1 if you want lower sodium and a slightly sweeter note (you may want to cut back on the sugar).
• Mirin -> If you dont have mirin use 1 tbsp rice vinegar + 1 tsp sugar, or 1 tbsp sake/dry sherry + 1 tsp sugar; both mimic mirin’s sweet acidity.
• Cornstarch -> Arrowroot powder 1:1 for a clear glossy finish, or all purpose flour at about 2x the cornstarch amount if thats all you got.

Pro Tips

– Double up the skewers when you thread the cubes, two parallel sticks per row, it stops the pieces from spinning when you flip them and makes turning way easier.

– Take the chicken out of the fridge about 15 minutes before cooking so it loses the chill, it cooks more evenly that way and browns nicer; still pat dry right before skewering so the marinade doesnt steam the surface.

– Be careful with the sugar in the glaze, it burns fast. Cook over moderate heat and finish with a quick high-heat char if you want color, or keep the heat lower and baste repeatedly, and always brush the glaze on at the very end to avoid bitter burnt spots.

– Make a little extra glaze, keep it warm in a small pot and reheat it gently to baste after cooking for an extra shiny sticky finish; if it gets too thick, whisk in a teaspoon of water to loosen it up.

Teriyaki Chicken Skewers Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing a teriyaki chicken skewers recipe with a clever pantry twist that gives a new angle to Chicken Skewers Dinner Ideas.

Pin

Servings

4

servings

Calories

540

kcal

Equipment: 1. Cutting board and a sharp chef knife for trimming and cubing the chicken
2. Measuring cups and spoons for the soy, mirin, sugar, etc
3. Large bowl or zip top bag to marinate the chicken in
4. Whisk to mix the marinade and the cornstarch slurry
5. Small saucepan to cook and thicken the reserved marinade into a glaze
6. Silicone or pastry basting brush for oiling grates and glazing skewers
7. 10 to 12 wooden skewers (soak in water first so they dont burn)
8. Grill, or oven with a broiler rack or a rimmed sheet pan for cooking
9. Instant read thermometer to check for 165 F doneness
10. Long tongs plus paper towels for handling and patting the chicken dry

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch cubes

• 1/3 cup low sodium soy sauce

• 1/4 cup mirin

• 2 tablespoons sake or dry sherry (optional)

• 3 tablespoons packed light brown sugar

• 1 tablespoon honey

• 2 cloves garlic minced

• 1 tablespoon fresh ginger grated

• 1 teaspoon toasted sesame oil

• 2 teaspoons cornstarch

• 2 tablespoons water (for cornstarch slurry)

• 2 tablespoons neutral oil (vegetable or canola) for brushing

• 10 to 12 wooden skewers

• 1 tablespoon sesame seeds toasted (for garnish)

• 2 green onions thinly sliced (for garnish)

Directions

• Soak the wooden skewers in water for at least 20 to 30 minutes so they dont burn, and cut the chicken into even 1 inch cubes if you havent already.
• Whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake or dry sherry (optional), 3 tablespoons packed light brown sugar, 1 tablespoon honey, 2 cloves minced garlic, 1 tablespoon grated fresh ginger, and 1 teaspoon toasted sesame oil. Reserve about 1/4 cup of this mixture in a small bowl for glazing later, then pour the rest over the chicken in a zip-top bag or bowl and marinate in the fridge 20 minutes to 4 hours (overnight is fine).
• When ready to cook, remove chicken from fridge and pat dry with paper towels so it browns better, then thread pieces onto the soaked skewers leaving a little space between cubes so heat circulates.
• Preheat your cooking method: grill to medium-high, or set oven to broil and position rack 6 inches from heat, or preheat oven to 425 F for baking. Brush the grill grates or a sheet pan with 2 tablespoons neutral oil so the chicken wont stick, and lightly brush the skewers too.
• Make the glaze: mix 2 teaspoons cornstarch with 2 tablespoons water to make a slurry. Pour the reserved 1/4 cup marinade into a small saucepan, bring to a simmer and whisk in the slurry, simmer 1 to 2 minutes until glossy and thickened. This step kills any raw chicken germs so do not use raw marinade without cooking it first.
• Cook the skewers: grill about 3 to 4 minutes per side until nicely charred and internal temp reads 165 F, or broil 8 to 10 minutes total turning once, or bake 12 to 15 minutes flipping halfway. Timing varies by your heat so use a thermometer if you can.
• In the last 1 to 2 minutes of cooking brush the thickened glaze onto the skewers, turn and glaze both sides to build a sticky coat. Repeat for another quick brush if you want them extra shiny.
• Let the skewers rest a few minutes off the heat, then sprinkle with the 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions. Serve hot and enjoy, theyre great with rice or as party finger food.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 242g
• Total number of serves: 4
• Calories: 540kcal
• Fat: 28.3g
• Saturated Fat: 6.8g
• Trans Fat: 0.13g
• Polyunsaturated: 7.5g
• Monounsaturated: 11.3g
• Cholesterol: 150mg
• Sodium: 650mg
• Potassium: 425mg
• Carbohydrates: 26.5g
• Fiber: 0.4g
• Sugar: 24.8g
• Protein: 39.1g
• Vitamin A: 18IU
• Vitamin C: 1mg
• Calcium: 56mg
• Iron: 2mg