Teriyaki Chicken Skewers
Sweet, savory, and irresistibly sticky, these teriyaki chicken skewers bring bold Japanese-inspired flavors right to your grill or kitchen. Juicy chicken thigh pieces are marinated in a homemade teriyaki sauce made from soy sauce, mirin, sake, garlic, ginger, and brown sugar, then grilled or broiled to perfection. Perfect for summer BBQs, weeknight dinners, or party appetizers, these skewers are easy to make and packed with flavor.
Equipment
- Grill, broiler, or stovetop grill pan
- Bamboo or metal skewers
- Mixing bowls
- Tongs
- Basting brush
- Measuring Cups and Spoons
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1–1½ inch pieces
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake (or substitute dry white wine)
- 2–3 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp toasted sesame oil (optional)
- Bamboo or metal skewers (bamboo soaked in water for 30+ minutes)
Instructions
- In a bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, ginger, and sesame oil.
- Add chicken pieces to marinade, cover, and refrigerate for 30 minutes to 4 hours.
- Preheat grill, broiler, or grill pan to medium-high heat.
- Thread chicken evenly onto skewers, leaving space between pieces.
- Cook skewers 4–5 minutes per side, turning occasionally.
- During the last 5 minutes, baste with reserved marinade for a glossy glaze.
- Ensure chicken reaches 165°F internal temperature.
- Remove from heat, let rest 5 minutes, and garnish with sesame seeds or scallions if desired.
Notes
- Use chicken thighs for juicier skewers; breasts are leaner but dry faster.
- Do not marinate longer than 8 hours to avoid mushy texture.
- Soak bamboo skewers in water to prevent burning on the grill.
- Adjust sweetness by varying brown sugar or honey amounts.
- For a spicy kick, add chili flakes or sriracha to marinade.
- Leftovers store well refrigerated for up to 3 days and reheat gently.