Cozy Teriyaki Chicken Skewers Recipe
As the warm breeze of summer fills the air, I often find myself reminiscing about family cookouts in the backyard, the vibrant scent of grilling meats wafting through the garden, mingling with the aromas of blooming flowers. There’s something incredibly comforting about gathering friends and family around a grill, sharing laughter, and enjoying simple, delicious meals together. One recipe that easily takes me back to those sunny afternoons is my Teriyaki Chicken Skewers. They are succulent, glazed with a rich and slightly sweet yet savory sauce, and packed with flavor. Perfect for an easy weeknight dinner or a weekend gathering, these skewers will have everyone coming back for seconds. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in under an hour – perfect for busy weeknights or last-minute guests.
- Crowd-Pleasing Flavor: Everyone loves an umami-packed teriyaki glaze, making these skewers a hit at gatherings.
- Customizable Ingredients: Use chicken thighs or breasts, and adjust the marinade as you please for a personal touch.
- Grill-Friendly: These skewers are ideal for summer grilling, giving you that perfect sear and smoky flavor.
- Family-Friendly: Kids adore these sweet and savory bites, making it an excellent choice for family dinner night!
Ingredients You’ll Need for Teriyaki Chicken Skewers
- 2 lbs. chicken thighs (or breasts, cut into 1" cubes)
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic (minced)
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger (minced)
- 1 tbsp honey
- 1/2 tsp sesame oil
- 8 skewers
- Sesame seeds (for garnish)
- Chopped green onion (for garnish)
Let’s Make It Together
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Make the Sauce: In a small bowl, combine cornstarch and water. In a medium saucepan, add the soy sauce, brown sugar, minced garlic, rice vinegar, fresh ginger, honey, and sesame oil. Add the cornstarch mixture. Stirring frequently, bring the sauce to a simmer while watching it transform into a glossy, dark-brown liquid. Cook until the sauce lightly thickens. Once thickened, remove it from the heat and let it cool completely. If you’re in a hurry, pop it in the fridge.
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Marinate the Chicken: When your sauce has cooled, place your cubed chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken, gently shaking it around to coat all pieces. Allow the chicken to marinate in the fridge for at least 30 minutes (or longer for more flavor). Save the remaining sauce for later.
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Prepare the Grill: After marinating, take your chicken out, and slide each piece onto skewers, making sure to leave a bit of space between each cube. Preheat the grill to medium heat, giving it a moment to warm up.
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Grill the Skewers: Once the grill is hot, place your skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (the internal temperature should reach 165°F), which will take about 20-30 minutes. While grilling, baste the skewers with the reserved teriyaki sauce during the last few turns.
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Serve and Enjoy: Remove the skewers from the grill and serve them hot. For an extra touch of flavor and color, sprinkle with sesame seeds and garnish with chopped green onions.
Delicious Variations to Try
- Veggie Additions: For a zesty twist, add bell peppers, zucchini, or onions to your skewers alongside the chicken. They soak up the delicious teriyaki flavor beautifully!
- Pineapple Bliss: Topping your skewers with fresh pineapple chunks is a fabulous way to introduce a sweet and juicy contrast that perfectly complements the sauce.
- Spicy Kick: If you love a bit of heat, try adding a pinch of crushed red pepper or a drizzle of sriracha to the teriyaki sauce for a delightful spicy-sweet balance.
- Rich Marinades: Experiment with different marinades by swapping out honey for maple syrup or adding a splash of orange juice for a refreshing citrus flair!
Chef Emma’s Helpful Tips
- Make-Ahead: Prepare the teriyaki sauce a day in advance and store it in the fridge for hassle-free cooking.
- Ingredient Swaps: If soy sauce isn’t your thing, feel free to use tamari for a gluten-free option, or coconut aminos for a lighter alternative.
- Storage: Leftover skewers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or on the grill for the best results.
- Slicing Tricks: To ensure even cooking, cut your chicken pieces into uniform sizes. Thighs tend to be more forgiving if you have a slightly uneven chop!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 skewer
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 30g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can marinate the chicken ahead of time and grill it when you’re ready to serve.
Can I use different ingredients?
Yes! Feel free to swap chicken for shrimp or tofu, and play around with different veggies.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How long does it last?
For maximum freshness, enjoy your skewers within 3 days.
A Cozy Closing Note
Nothing feels better than the warmth of a fire, laughter shared over delicious food, and the satisfaction of a home-cooked meal. These Teriyaki Chicken Skewers are more than just a recipe; they’re a reminder of gathering and joy around the grill, creating memories with loved ones. Whether you’re hosting a summer barbecue or simply treating your family to a delightful dinner, these skewers will surely satisfy. Save this Teriyaki Chicken Skewers recipe to your Pinterest board so it’s ready when you need a cozy treat!
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Cozy Teriyaki Chicken Skewers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious teriyaki chicken skewers that are easy to make and perfect for summer grilling, offering a sweet and savory flavor that everyone will love.
Ingredients
- 2 lbs. chicken thighs (or breasts, cut into 1″ cubes)
- 2 tbsp cornstarch
- 1 cup water
- 1/3 cup brown sugar
- 1/3 cup soy sauce (low sodium recommended)
- 2 cloves garlic (minced)
- 1 tbsp rice vinegar
- 1/2 tbsp fresh ginger (minced)
- 1 tbsp honey
- 1/2 tsp sesame oil
- 8 skewers
- Sesame seeds (for garnish)
- Chopped green onion (for garnish)
Instructions
- Make the sauce: In a small bowl, combine cornstarch and water. In a medium saucepan, add the soy sauce, brown sugar, minced garlic, rice vinegar, fresh ginger, honey, and sesame oil. Add the cornstarch mixture. Stirring frequently, bring the sauce to a simmer while watching it transform into a glossy, dark-brown liquid. Cook until the sauce lightly thickens. Once thickened, remove it from the heat and let it cool completely.
- Marinate the chicken: When your sauce has cooled, place your cubed chicken in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken, gently shaking it around to coat all pieces. Allow the chicken to marinate in the fridge for at least 30 minutes.
- Prepare the grill: After marinating, take your chicken out, and slide each piece onto skewers, making sure to leave a bit of space between each cube. Preheat the grill to medium heat.
- Grill the skewers: Once the grill is hot, place your skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through, which will take about 20-30 minutes. Baste the skewers with the reserved teriyaki sauce during the last few turns.
- Serve and enjoy: Remove the skewers from the grill and serve them hot. For an extra touch of flavor and color, sprinkle with sesame seeds and garnish with chopped green onions.
Notes
Leftover skewers can be stored in an airtight container in the fridge for up to 3 days. For a refreshing twist, try adding bell peppers or pineapple to the skewers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 290
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
