Sticky Teriyaki Chicken Skewers with Sesame and Green Onion

Chicken Teriyaki Skewers are simple to prepare and full of flavor. Tender chicken pieces marinated in a homemade teriyaki mixture and grilled to juicy perfection make a great weeknight dinner—or scale up to feed a crowd. This recipe uses chicken thighs and common pantry staples for an easy, reliable meal.

If you enjoy easy grilled chicken, try other recipes like Grilled Lemon Garlic Chicken Kabobs or Chili Lime Chicken for more family-friendly options.

Grilled Teriyaki Chicken Kabobs

Whether you call them skewers or kabobs, these teriyaki chicken pieces are a favorite. The chicken marinates for about 30 minutes (or longer for more flavor) and grills in roughly 10 minutes, making this a fast and satisfying option for busy nights.

Serve the skewers over coconut rice or alongside a fresh salad—strawberry spinach is a nice contrast to the savory teriyaki flavors.

Ingredients for Teriyaki Chicken Thigh Skewers

Most of the marinade ingredients are likely already in your pantry. Here’s what you’ll need:

For the teriyaki marinade:

• 1/2 cup soy sauce (low-sodium works fine)
• 1/2 cup water
• 1/2 cup light brown sugar
• 2 cloves garlic (or 2 teaspoons garlic powder)
• 1 teaspoon freshly grated ginger (or 2 teaspoons ground ginger)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes

This recipe works best with boneless, skinless chicken thighs for tenderness and flavor, but chicken breasts can be substituted. Cut the chicken into roughly 2-inch pieces before marinating.

Combine the marinade ingredients, then place the chicken in a zip-top bag or container and pour in half of the marinade. Refrigerate at least 30 minutes—overnight if you have time—for deeper flavor.

How to Grill Teriyaki Chicken Skewers

After marinating, assemble and grill the skewers as follows:

• If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
• Thread the chicken pieces onto the skewers, leaving space at the handle end to make turning easier.
• Preheat the grill to high—about 375–400ºF.
• Grill the skewers 5–7 minutes per side until the chicken is cooked through. Cooking times vary by grill and piece size; use an instant-read thermometer to check doneness. Cook poultry to a safe internal temperature of 165ºF.
• When the chicken reaches about 145ºF, brush the remaining teriyaki sauce on all sides for a glossy, flavorful finish, then continue cooking until 165ºF is reached.
• Remove skewers from the grill, transfer to a clean plate, cover loosely with foil, and let rest for at least 5 minutes before serving.

What to Serve with Teriyaki Chicken Kabobs

These skewers pair well with many sides—keep it simple or build a full summer spread. Some favorites to grill or prepare alongside the chicken:

• Grilled zucchini
• Grilled asparagus
• Simple coleslaw

How to Thicken Teriyaki Sauce

To thicken the leftover teriyaki sauce, whisk 1/2 tablespoon cornstarch into the sauce until smooth. Heat in a small saucepan over medium heat, stirring until it comes to a boil and thickens.

Alternatively, combine cornstarch with the sauce and microwave in 30-second bursts, stirring between intervals, until it reaches the desired consistency.

Teriyaki Chicken Skewers Recipe

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These teriyaki chicken skewers are an easy, flavorful choice for weeknights or backyard gatherings—quick to prepare, quick to cook, and always satisfying.