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Teriyaki Chicken Skewers Recipe

This Japanese version of Teriyaki Chicken Skewers has a mind-blowing flavor, hundreds of times better than the takeout. The chicken thighs are tender and perfectly marinated in homemade teriyaki sauce (recipe below). Above all, it’s ready within 15 minutes. There is no alcohol in this teriyaki recipe so that you can enjoy it with your kids too. I never compromise when it comes to flavor, so I made sure to save your time and get a delicious dinner on your table! More tips and tricks in the post below, step by step images, and a video tutorial to guide you through the cooking process!

Teriyaki chicken skewers on a black plate.

What is Teriyaki Chicken?

Teriyaki is a Japanese method of cooking, the word Teri (タレ) means the glaze or shine, Yaki (焼き) means grilling or broiling, so if you put it together, Teriyaki chicken is more like Glazed Grilled Chicken.

The original Teriyaki recipe has three ingredients only, soy sauce, sugar, and mirin. You can use this Teriyaki sauce on any meat you wish, be it chicken, fish, beef, or even vegetables.

Teriyaki became popular in the USA, and with time few more ingredients were added to the recipe mainly to suit people’s taste. For example, in the Middle East and some Far East countries, alcohol is not consumed for religious reasons; eventually, mirin was omitted. In other parts of the world, the original teriyaki recipe is considered too sweet; therefore, the amount of sugar was reduced.

I wouldn’t be sharing the authentic recipe for teriyaki sauce in today’s post. However, this version is a crowd-pleaser, perfect for parties, and full of flavor!

Ingredients to make Teriyaki chicken skewers

Chicken thighs. I have used skinless and boneless chicken thighs. You can go for chicken breast as well.

Sugar. Brown sugar enhances the flavor of the teriyaki sauce, but you can go for honey or white sugar.

Soy sauce. It’s better to use low sodium if available, but if you have the regular soy sauce, then dilute it by mixing two tablespoons of water to the amount of soy sauce mentioned in the recipe.

Oyster sauce.

Water.

Oil.

Ginger paste. For sharper, spicier flavor to the sauce and chicken.

Cornstarch. We need cornstarch to thicken the sauce.

Juicy teriyaki chicken served on white rice.

How to make Grilled Teriyaki chicken skewers on the stovetop?

1- In a bowl, add the Teriyaki sauce ingredients—sugar, ginger, soy sauce, oyster sauce, oil, cornstarch, and water. Mix the ingredients well.

2- Take out 1/3 cup from the sauce and keep aside to use later.

3- Add the skinless and boneless chicken thighs to the previously prepared sauce. Mix well, cover with a plastic wrap, and refrigerate for 20 to 30 minutes.

4- You can use metal skewers, but if you use wooden skewers, then first soak the skewers in warm water for 30 minutes to prevent it from burning.

5- Thread the chicken thighs onto the skewers.  Discard the marinade, do not use it on the chicken while cooking/grilling.

6- Pour a tablespoon oil on the shallow pan, and when the oil is hot, place the chicken skewers on the pan.

7- Flip the chicken and brush with the reserved teriyaki sauce; keep flipping and brushing the chicken until it’s done.

8- Serve with rice.

Step by step image on how to make teriyaki chicken skewers.

Tips and tricks

Most people buy the regular soy sauce; it is salty and can ruin the dish; however, if you can’t get a low sodium soy sauce, mix the three tablespoons soy sauce mentioned in this recipe with two tablespoons water. Then use it in the recipe.

  • Don’t use light soy sauce.
  • I found that brown sugar gives the teriyaki sauce an excellent deep flavor, but if you must substitute, use honey.
  • If you want to use chicken breast instead of thighs, then cut the breast into medium-sized cubes to help it cook evenly and faster.
  • You can use ginger powder, keeping the same measurement, although using fresh ginger gives out more flavor.
  • To grill the chicken over a griller, soak the wooden skewers in warm water for 30 minutes before threading the chicken, or else the skewers will burn.
  • When placing the chicken skewer over a grill, do not move the skewers until at least three minutes have passed; otherwise, the chicken will stick to the grill.
Chicken skewers brushed with teriyaki sauce.

How to make and store homemade Teriyaki sauce?

To make the teriyaki sauce, double or triple the amount of the sauce ingredients in this recipe.

  1. Add all the ingredients to a saucepan and mix well.
  2. Turn on the heat to medium and let the mixture come to a boil. Reduce the heat and let the sauce simmer for three minutes or until thick.
  3. Some add sesame seeds to the sauce, but I think toasted sesame seeds give a better taste when added to the dish and not the sauce.
  4. Let the sauce cool completely, then pour in a jar with a preferably an airtight lid.
  5. Refrigerate the sauce for up to 2 weeks.  
  6. You can use the sauce to marinate any meat. You can also use it in stir fry dishes.

More recipes you will enjoy:

Cashew Chicken Recipe.

Honey Garlic Chicken Recipe.

Easy Korean Beef Bowl.

Tender and juicy teriyaki chicken skewers ready in 15 minutes. Also learn how to make homemade teriyaki sauce, step by step images, a video tutorial, plus many tips and tricks to make this dish a winner! #teriyakichicken

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10 Comments

  1. Awesome that you made teriyaki sauce from the scratch.These skewers look really flavourful and have a perfect colour.

  2. Looks delicious! My whole family would love these skewers.

  3. I love that you made Teriyaki sauce from scratch here – I’m not sure I’ve ever done that! But you’ve inspired me – plus, these skewers look amazing! I also didn’t realize what Teriyaki means when translated – so interesting. Thanks for sharing this!! (Now I’m craving Teriyaki chicken…imagine that!)

  4. This looks absolutely delicious – I am loving everything teriyaki right now!

  5. mian bilal

    I like really very much this recipe very yummy very tasty and very delicious. 5-star recipe thanks for sharing.