Teriyaki Chicken Skewers
These juicy teriyaki chicken skewers are grilled to perfection with a rich, glossy homemade sauce that’s sweet, savory, and slightly sticky. Marinated for maximum flavor and finished with a caramelized glaze, they’re perfect for summer grilling, weeknight dinners, or crowd-pleasing appetizers.
Ingredients
- 2 lbs chicken thighs or breasts, cubed
- 8 skewers soaked in water
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce low sodium
- 2 cloves garlic minced
- 1 tbsp rice vinegar
- 1/2 tbsp ginger minced
- 1 tbsp honey
- 1/2 tsp sesame oil
- sesame seeds optional
- green onions optional, chopped
Instructions
- Whisk cornstarch with water until smooth. Add remaining sauce ingredients and cook in a saucepan over medium heat until thickened, about 5–6 minutes. Let cool completely.
- Place chicken in a bag and pour half the cooled sauce over it. Marinate in the refrigerator for at least 30 minutes.
- Preheat grill to medium heat and oil the grates.
- Thread marinated chicken onto skewers.
- Grill skewers, turning every 3–4 minutes, until cooked through (internal temp 165°F), about 20–30 minutes total.
- Baste with reserved sauce during the final turns for a sticky glaze.
- Garnish with sesame seeds and green onions if desired and serve.
Notes
Always cool the sauce before marinating for food safety and better adhesion. For extra flavor, marinate the chicken for several hours if time allows.
Nutrition
Calories: 360kcal
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