The sizzle of chicken skewers on the grill is a siren call to summertime gatherings and backyard barbecues. Grilled Teriyaki Chicken Skewers bring together tender marinated chicken thighs and crisp scallions, enveloped in a glossy homemade teriyaki sauce that promises to elevate any cookout. This recipe takes about 40 minutes from prep to plate and works beautifully due to the perfect balance of sweet and savory flavors.
These skewers are perfect for anyone looking to impress at their next family meal or barbecue. They work wonderfully for a casual dinner or as a party appetizer. Cooked leftovers can be stored in the fridge for quick meals throughout the week.
Why You’ll Love This Recipe
- The marinade infuses the chicken with deep, rich flavors that are pure bliss.
- A short grilling time ensures tender and juicy meat with perfect char.
- Easily customizable with your favorite vegetables on the skewers.
- Minimal cleanup when you use wooden skewers and a single saucepan.
What You’ll Need
Here’s everything you need to create these flavorful skewers:
For the Chicken
- 2 lbs. boneless skinless chicken thighs, cut into bite-sized pieces
- 1 bunch scallions, cut into 2-3 inch pieces
For the Teriyaki Sauce
- 1 cup soy sauce
- 1 cup brown sugar
- 4 cloves garlic, minced
- 3 tsp. fresh ginger, minced
- 3 tsp. cornstarch
- 2 Tbsp. honey
- 2 tsp. sesame oil
- 1 tsp. rice vinegar
For Garnishing
- sesame seeds (optional)
Substitutions: Use chicken breast for a leaner option.
Substitutions & Swaps
- Chicken thighs for chicken breast.
- Honey can be replaced with agave syrup.
- Scallions can be swapped with bell peppers.
- Cornstarch can be substituted with arrowroot powder.
How to Make It
Grilling these skewers is a straightforward process that ensures delicious results.
Soak the skewers
Soak wooden skewers in a shallow bowl of water for at least 30 minutes. This prevents burning when grilling.
Prepare the chicken and scallions
Cut chicken into bite-sized pieces and cut scallions into 2-3 inch pieces. This allows for even cooking on the grill.
Make the sauce
Whisk together soy sauce, brown sugar, minced ginger, minced garlic, honey, sesame oil, and rice vinegar in a saucepan over medium heat. Bring to a boil while whisking constantly to ensure it’s well combined.
Thicken the sauce
Lower the heat, combine cornstarch with 3 Tbsp. of water to make a slurry, and pour this into the sauce. Whisk it all together and let it simmer until thickened.
Coat the chicken
Remove the sauce from heat and pour into a large bowl. Add the chicken to the sauce, tossing until the pieces are well coated.
Preheat and grill
Preheat your grill to 400 degrees Fahrenheit. Thread the marinated chicken and scallions onto the soaked wooden skewers. Grill for 10 minutes on one side, then flip and grill another 8-10 minutes, ensuring the chicken reaches an internal temperature of 165 degrees. Baste the chicken with additional teriyaki sauce for extra flavor.
Serve
Once grilled to perfection, remove the skewers from the grill and garnish with sesame seeds, if desired. Serve hot and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months if cooked.
Reheat: Microwave for 1-2 minutes or until warm.
Tips for Best Results
- Marinate the chicken for at least 1 hour for ultimate flavor.
- Keep a close eye on the grill to prevent burning.
- Use a meat thermometer for accurate cooking.
- Allow the skewers to rest for a few minutes before serving.
Serving Suggestions
- Pair with steamed rice or a fresh green salad.
- Serve with a side of grilled vegetables for a complete meal.
- Enjoy as an appetizer with dipping sauces like sriracha or hoisin.
