Go Back
Epic Teriyaki Chicken Skewers

Epic Teriyaki Chicken Skewers

Get ready to elevate your grilling game with these Epic Teriyaki Chicken Skewers, a flavor-packed, crowd-pleasing recipe that's perfect for weeknight dinners or weekend BBQs. This recipe delivers tender, juicy chicken coated in a homemade teriyaki glaze that’s both sweet and savory, making it an absolute winner for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Course: Main Course
Cuisine: asian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch cubes
  • 1/4 cup soy sauce low sodium recommended
  • 1/4 cup mirin Japanese sweet rice wine
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • sesame seeds for garnish (optional)
  • chopped green onions for garnish (optional)

Equipment

  • Wooden or metal skewers
  • Medium Bowl
  • Small Bowl
  • Grill
  • Small Saucepan
  • Heatproof surface

Method
 

  1. In a medium bowl, whisk together the soy sauce, mirin, honey, brown sugar, grated ginger, minced garlic, and sesame oil. Add the cubed chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
    1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sesame oil, 1.5 lbs boneless, skinless chicken thighs
  2. In a small bowl, whisk together the cornstarch and water until smooth. This mixture will be used to thicken the remaining teriyaki marinade.
    1 tablespoon cornstarch, 2 tablespoons water
  3. While the chicken marinates, prepare your vegetables by cutting them into bite-sized pieces. If using wooden skewers, ensure they have been soaking. Thread the marinated chicken cubes and the prepared bell peppers and red onion onto the skewers, alternating between ingredients. Don't overcrowd the skewers, leaving a little space between each piece for even cooking.
    1 red bell pepper, 1 green bell pepper, 1 red onion, 1.5 lbs boneless, skinless chicken thighs
  4. Preheat your grill to medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking. You can also use a grill pan on the stovetop or broil them in the oven.
  5. Place the skewers on the preheated grill. Grill for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.
  6. During the last few minutes of grilling, or after removing the skewers from the grill and placing them on a heatproof surface, brush them with the reserved teriyaki marinade. To thicken the remaining marinade for glazing: Pour the leftover marinade from the chicken bowl into a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch and water slurry, whisking constantly until the sauce thickens to a glaze consistency. Brush this thickened glaze generously over the skewers.
    2 tablespoons water, 1 tablespoon cornstarch
  7. Remove the skewers from the grill. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately with your favorite sides like steamed rice, a fresh salad, or grilled corn.
    sesame seeds, chopped green onions

Notes

Wooden skewers should be soaked in water for at least 30 minutes before use.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, cooked skewers can be frozen for up to 2-3 months.
QR Code linking back to recipe