Name: Teriyaki Chicken Skewers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 3 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 10–12 skewers; 1 cup low-sodium soy sauce; ¾ cup brown sugar; 2 tablespoons rice vinegar; 2 tablespoons cornstarch; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 1 teaspoon grated garlic; ½ teaspoon black pepper; 1 teaspoon sesame seeds (for garnish); 2 green onions, chopped (for garnish)

There’s something nostalgic and undeniably comforting about teriyaki chicken skewers. Maybe it’s the glossy, sticky glaze clinging to charred pieces of chicken, or maybe it’s that unmistakable aroma that fills the kitchen with warm soy, ginger, and garlic. Either way, these homemade teriyaki chicken skewers bring that same food court favorite right into your kitchen—without the need for takeout.

This recipe is one of those back-pocket dinners you’ll find yourself reaching for again and again. It’s easy, it’s quick, and it’s ridiculously flavorful. You get juicy chicken pieces that are tender on the inside, caramelized on the outside, and drenched in a luscious, savory-sweet sauce. The best part? You control exactly what goes into the marinade, which means no preservatives, no mystery ingredients—just good, honest food.

The first time I made these Teriyaki Chicken Skewers at home, it was during a weekend where we were craving something fun but didn’t feel like leaving the house. We had chicken thighs, soy sauce, and a few pantry staples on hand. I skewered the pieces, brushed them with the thickened teriyaki glaze, and when that sizzle hit the pan—it was magic. Since then, this recipe has been a weeknight go-to and a favorite at every gathering. Plus, it’s super kid-friendly.

Whether you grill them, bake them, or pop them in the air fryer, these skewers work every time. They’re great for meal prep, amazing as party appetizers, or even packed into lunchboxes. If you’re craving something fast, full of flavor, and downright satisfying, this recipe checks every box.

Why You’ll Love This Recipe

These teriyaki chicken skewers are the kind of dish you’ll want to keep in your weekly rotation. Here’s why:

Quick and easy: With just 10 minutes of prep and a short marinade time, this recipe fits seamlessly into a busy schedule. Even if you’re new to cooking, you’ll find these steps super manageable.

Minimal ingredients: Most of the marinade comes together with pantry staples like soy sauce, brown sugar, garlic, and ginger. No hard-to-find ingredients here.

Unbeatable flavor: The glaze is deeply savory with just the right amount of sweetness and a subtle zing from fresh ginger. It clings to the chicken perfectly, caramelizing as it cooks.

Customizable cooking methods: You can make these in the air fryer, in the oven, or even on a grill. Each method gives you slightly different results, but they’re all delicious.

Family-friendly: Kids love anything on a stick, and the sweet, sticky teriyaki glaze makes these skewers irresistible to adults too.

Great for gatherings: Whether it’s a family dinner, a picnic, or a game-day snack, these skewers are always a hit. Just double the recipe and you’re good to go.

Perfect texture: The chicken stays juicy and tender inside, while the outside crisps up with a light char, especially if you broil or grill them for a few extra minutes.

Health Benefits

These teriyaki chicken skewers don’t just taste great—they can also be part of a balanced meal when prepared thoughtfully.

Lean protein: Chicken thighs provide a great source of protein, which helps with muscle repair, satiety, and overall energy levels. You can also use chicken breast if you prefer a leaner cut.

Lower sugar than store-bought sauces: By making your own teriyaki sauce, you avoid the excessive sugar and preservatives found in bottled versions. You control the sweetness.

Healthy cooking methods: Baking and air frying are lower-fat alternatives to pan-frying, which means less oil and fewer calories overall.

Ginger and garlic benefits: Fresh ginger and garlic offer anti-inflammatory and immune-boosting properties. They also add depth and complexity to the flavor.

Customizable for dietary needs: This recipe is naturally halal, and you can easily make it gluten-free by using tamari or a gluten-free soy sauce.

Preparation Time, Servings, and Nutritional Information

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 420
Protein: 38g
Carbohydrates: 22g
Fat: 20g
Fiber: 1g
Sugar: 16g

Ingredients List

For the Chicken:

3 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
10 to 12 skewers (soaked in water if wooden)

For the Teriyaki Sauce & Marinade:

1 cup low-sodium soy sauce
¾ cup brown sugar (light or dark)
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
1 teaspoon freshly grated garlic
½ teaspoon ground black pepper
1 teaspoon sesame seeds (for garnish)
2 green onions, chopped (for garnish)

Why These Ingredients Matter:

Chicken thighs stay juicy and tender when cooked, making them perfect for skewers.
Soy sauce provides a rich umami base for the marinade.
Brown sugar adds sweetness and helps the glaze caramelize.
Rice vinegar brings a tangy balance to the sweetness.
Cornstarch thickens the sauce so it clings to the chicken.
Sesame oil adds a nutty finish that deepens the flavor.
Ginger and garlic add warmth and brightness, essential to authentic teriyaki flavor.

Step-By-Step Cooking Instructions

Make the Marinade and Glaze:
In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil, grated ginger, garlic, and black pepper. Divide the mixture in half—half for marinating the chicken, and half to make the glaze.
Marinate the Chicken:
Place the cubed chicken in a large bowl or zip-top bag. Pour in half of the marinade and toss to coat evenly. Let the chicken marinate for at least 10 minutes. For best flavor, refrigerate for 30 minutes to 1 hour.
Skewer the Chicken:
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so they cook evenly.
Prepare the Glaze:
While the chicken is marinating, pour the remaining marinade into a small saucepan. Bring it to a gentle simmer over medium heat. Stir constantly until it thickens into a glaze that can coat the back of a spoon, about 3–5 minutes. If it gets too thick, add a tablespoon of water to loosen it.
Choose Your Cooking Method:
Air Fryer:
- Preheat to 400°F (200°C).
- Place chicken skewers in the basket in a single layer.
- Cook for 10–12 minutes, flipping halfway through.
- Check that the internal temperature reaches 165°F (74°C).
- Once done, brush with the teriyaki glaze and serve.
Oven:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil and place a wire rack on top. Arrange skewers on the rack.
- Bake for 15 minutes, flip, and bake for another 10–12 minutes until fully cooked.
- Broil for 2 minutes at the end for a crispier exterior if desired.
- Brush with glaze before serving.
Grill (Optional):
- Preheat grill to medium heat.
- Grill skewers for about 4–5 minutes per side, until nicely charred and cooked through.
- Glaze just before removing from the grill.
Final Touches:
Transfer skewers to a serving plate. Brush with extra glaze and sprinkle with sesame seeds and chopped green onions for that final pop of color and flavor.

How to Serve

Over steamed jasmine or basmati rice
With a side of stir-fried vegetables or sautéed bok choy
In a wrap or pita with fresh greens and cucumber slices
Topped with a drizzle of spicy mayo or garlic sauce
As an appetizer with toothpicks and extra glaze on the side

Pairing Suggestions

Side Dishes: Steamed rice, quinoa, or noodles; cucumber salad with rice vinegar; grilled zucchini or bell peppers.
Beverages: Sparkling water with lemon, mango juice, or iced green tea.
For Kids: Serve with plain white rice or buttered noodles and a side of sliced fruit.

Storage, Freezing & Reheating Instructions

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing:
Place cooked and cooled skewers in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag or container for up to 3 months.

Reheating:
Reheat in the oven at 350°F for 10–12 minutes or in the air fryer at 375°F for 5–6 minutes. Brush with extra glaze to refresh the flavor.

Common Mistakes to Avoid

Overcrowding the skewers: Leave space between each piece of chicken to ensure even cooking.
Skipping the thickening step: If you don’t reduce the sauce, it won’t cling to the chicken.
Using cold chicken: Let it come to room temp for 10 minutes before cooking for even doneness.
Overcooking: Use a thermometer to make sure you stop at 165°F to avoid dry meat.
Skipping the glaze at the end: It adds that glossy, flavorful finish that really makes the dish.

Pro Tips

Soak wooden skewers: Soak for at least 30 minutes to prevent burning in the oven or air fryer.
Double the sauce: Make extra glaze for dipping or drizzling over rice.
Use chicken thighs for better flavor and texture: They’re juicier and more forgiving than breasts.
Broil or grill for caramelization: A quick broil at the end gives that smoky, charred flavor.
Marinate longer for more depth: If you have time, an overnight marinade works wonders.

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook. Chicken breast can dry out faster than thighs.

Can I make this ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance and store it in the fridge.

How can I make it gluten-free?
Use gluten-free soy sauce or tamari in place of regular soy sauce.

Do I need to use skewers?
Not necessarily. You can cook the marinated chicken pieces directly on a baking sheet or in a skillet.

Can I grill these?
Yes, they’re delicious on a grill. Just keep an eye on them so the sugar in the glaze doesn’t burn.

Is this recipe halal?
Yes, all ingredients used are halal-friendly. Just be sure to check your soy sauce brand if needed.

Can I make this spicy?
Sure! Add chili flakes or a dash of sriracha to the marinade for a little heat.

What vegetables go well with this?
Grilled bell peppers, zucchini, mushrooms, or snap peas pair beautifully.

How do I prevent the chicken from sticking to the grill or pan?
Brush your grill or pan lightly with oil before cooking to avoid sticking.

What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white vinegar in a pinch.

Conclusion & Call to Action

These teriyaki chicken skewers are proof that you don’t need complicated ingredients or hours in the kitchen to make something truly special. With just a few basic pantry staples and a little bit of prep, you can create a meal that’s better than takeout—healthier, more flavorful, and totally satisfying.

Whether you’re making them for a family dinner, meal prep, or a crowd-pleasing party appetizer, these skewers will not disappoint. I’d love to hear how your version turns out. Snap a photo, share your tips, or let me know if you made any fun twists.

Try them once, and I guarantee they’ll earn a permanent spot in your rotation. Happy cooking!