Teriyaki Chicken Skewers Recipe

Make teriyaki sauce

In a small saucepan, combine 1 cup low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon sake (or dry sherry), 3 tablespoons brown sugar and 1 tablespoon honey. Stir to combine over medium heat until sugar dissolves.

Add 1 teaspoon grated fresh ginger and 2 minced garlic cloves. Bring the mixture to a gentle simmer, stirring occasionally, and simmer 4–5 minutes to meld flavors.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Gradually whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens slightly to a glossy, pourable consistency. Remove from heat and let cool slightly. Reserve about 1/3 cup of this sauce for glazing during cooking and extra for serving.

Prepare chicken

Trim any excess fat from 1 lb boneless, skinless chicken thighs. Cut thighs into 1 to 1 1/4-inch bite-sized pieces so they cook evenly (about 20–24 pieces). Place chicken in a bowl and toss with 1 teaspoon vegetable oil, 1 teaspoon salt and 1/2 teaspoon black pepper.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill, grill pan, or broiler to medium-high (about 400–450°F / 200–230°C). Lightly oil the grill grates or pan.

Thread chicken pieces onto skewers, leaving a small gap between pieces for even heat circulation. Aim for 3–4 pieces per short skewer or 6–8 per longer skewer depending on skewer size.

Marinate briefly (optional)

Place threaded skewers in a shallow dish and brush both sides with the prepared teriyaki sauce. For best flavor, let sit 15–30 minutes at room temperature or up to 2 hours refrigerated. If refrigerated, bring back to room temperature 20 minutes before cooking.

Cook skewers

Place skewers on the preheated grill or grill pan. Cook 3–4 minutes per side, turning once or twice, until exterior is nicely charred and internal temperature reaches 165°F (74°C). During the last 2 minutes of cooking, brush reserved teriyaki glaze over the skewers once or twice, allowing it to caramelize without burning.

If broiling, arrange skewers on a foil-lined baking sheet about 4–6 inches from the broiler element and broil 3–5 minutes per side, watching closely to avoid burning.

Remove skewers from heat and let rest 3–5 minutes so juices redistribute and sauce sets slightly.

Arrange skewers on a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and thinly sliced green onions (from 2 stalks). Serve with lemon or lime wedges if desired and additional warmed teriyaki sauce on the side.

Serve immediately with steamed rice and a simple salad or pickled vegetables for a full meal.