Teriyaki chicken skewers are a delightful combination of tender chicken pieces marinated in a sweet and savory teriyaki sauce, and then grilled to perfection. These skewers are perfect for summer barbecues or as a flavorful main dish.
You’ll Love These Teriyaki Chicken Skewers
These teriyaki chicken skewers are easy to make and packed with flavor. The marinade tenderizes the chicken, ensuring each bite is juicy and delicious, while the grilling adds a smoky char that enhances the teriyaki glaze.
Ingredients You’ll Need
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon sesame oil
- 1 pound chicken breast, cut into 1-inch cubes
- Skewers (if wooden, soak in water for 30 minutes before use)
Instructions
- In a bowl, combine soy sauce, brown sugar, mirin, honey, garlic, ginger, and sesame oil.
- Whisk together until the sugar is dissolved and the marinade is well combined.
- Place the chicken cubes in a resealable bag or shallow dish.
- Pour the marinade over the chicken, ensuring all pieces are coated.
- Marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto the skewers.
- Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
- Brush with additional teriyaki sauce during the last few minutes of grilling, if desired.
Serving Suggestions
Serve the teriyaki chicken skewers with steamed rice, a side of grilled vegetables, or a fresh salad. These skewers also make great appetizers or party snacks.
How to Store Teriyaki Chicken Skewers
Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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Additional Tips: Teriyaki Chicken Skewers
- For a gluten-free version, use tamari instead of soy sauce.
- Add pineapple chunks to the skewers for a sweet and tangy twist.
- If you don’t have mirin, you can substitute it with a mixture of sake and a little sugar.
