How to Make Perfect Grilled Chicken Teriyaki Skewers (Chef’s Secret Tips)

ByAileenrecipes

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Grilled chicken teriyaki skewers have become one of our absolute favorite dishes to prepare for family dinners. When I tested my own version with homemade teriyaki sauce, even my 5-year-old kept asking for more. There’s something especially appealing about these handheld treats that makes them an instant hit at any gathering.

These teriyaki chicken skewers have certainly earned their place as one of our grilling favorites. The beauty of this grilled teriyaki chicken recipe lies in its versatility – you can use either boneless skinless chicken thighs or breasts depending on your preference. Furthermore, the sauce is surprisingly simple to prepare and can be stored in the refrigerator for later use if you don’t use it all at once. Whether you’re looking for a crowd-pleasing teriyaki chicken skewer recipe for a weekend barbecue or a quick weeknight dinner option, these skewers are sure to become a staple in your regular meal rotation. In this guide, I’ll share all my chef’s secret tips to help you create the perfect teriyaki chicken skewers marinade and achieve mouthwatering results every time.

Choosing the Right Ingredients for Teriyaki Chicken Skewers

The secret to irresistible grilled chicken teriyaki skewers starts with selecting the right ingredients. I’ve learned through countless trials that quality components make all the difference between ordinary skewers and ones that have your guests asking for your recipe.

Best chicken cuts: thighs vs. breasts

When choosing chicken for your skewers, you face an important decision. Boneless, skinless chicken thighs typically produce the juiciest results because they don’t dry out easily during grilling. The natural fat content in thighs helps them absorb more flavor from the marinade while remaining tender and succulent after cooking.

However, boneless skinless chicken breasts work perfectly well if you prefer leaner meat. The key difference is that breast meat requires more careful monitoring during cooking to prevent it from becoming dry. Regardless of your choice, I recommend cutting the chicken into evenly sized 1-inch cubes to ensure consistent cooking.

Essential ingredients for teriyaki marinade

A traditional teriyaki chicken skewers marinade combines these fundamental components:

  • Soy sauce – Provides the savory umami base (preferably low-sodium to control saltiness)
  • Sweeteners – Brown sugar and honey create caramelization and balance
  • Aromatics – Fresh garlic and ginger add depth of flavor
  • Acidic element – Rice vinegar brings necessary tang
  • Sesame oil – Contributes a distinctive nutty flavor
  • Cornstarch – Helps thicken the sauce for proper glazing

For convenience, quality store-bought teriyaki sauces can work wonderfully. Brands like Soy Vay Veri Veri Teriyaki receive high praise for their balanced flavor profile. Nevertheless, homemade sauce offers superior customization and typically produces more authentic results.

Optional garnishes and add-ons

Taking your teriyaki chicken skewers from good to exceptional involves thoughtful additions. Sesame seeds sprinkled before serving provide visual appeal and subtle crunch. Fresh green onions or chives add brightness and color contrast.

Additionally, threading complementary vegetables between chicken pieces enhances both presentation and flavor. Popular options include:

  • Chunks of pineapple or mango for sweetness
  • Green, red, or yellow bell peppers for crunch and color
  • Red onion for aromatic sharpness

For a complete experience, grilled pineapple slices make an excellent side dish. Simply brush them with some of your teriyaki sauce and grill about 4 minutes per side. This creates a perfect sweet companion to the savory chicken skewers.

Properly selected ingredients lay the foundation for truly memorable teriyaki chicken skewers that will become a staple in your grilling repertoire.

How to Prepare the Perfect Teriyaki Chicken Marinade

Creating the perfect marinade is where the magic happens for grilled chicken teriyaki skewers. I’ve discovered that mastering this step transforms ordinary chicken into a flavor-packed delight that will have everyone asking for seconds.

Step-by-step marinade recipe

The classic teriyaki marinade follows a simple yet effective formula. Here’s my go-to recipe that never fails:

  1. In a medium bowl, whisk together ¼ cup soy sauce (preferably low-sodium), 2-3 tablespoons brown sugar, 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1 tablespoon water, and 1 tablespoon cooking oil.
  2. For added depth, include 2 tablespoons rice vinegar and a splash of sesame oil.
  3. Stir until the sugar completely dissolves to ensure even flavor distribution.
  4. Place your chicken pieces in a shallow dish or gallon-size ziplock bag.
  5. Pour the marinade over the chicken, turning pieces to coat thoroughly.

The cooking oil helps the sauce stick to the chicken while preventing burning, and water thins the sauce to the right consistency.

How long to marinate for best flavor

Timing matters tremendously. For minimum flavor development, marinate your chicken for at least 30 minutes. Yet for truly spectacular results, I recommend 2 hours as the sweet spot for optimal flavor absorption.

Although you can technically marinate up to 24 hours, avoid exceeding 8 hours as the acidity in the marinade begins altering the chicken’s texture. If you’re planning ahead, simply prepare and freeze the chicken in the marinade – it will marinate naturally as it thaws.

Tips for using store-bought vs. homemade sauce

Store-bought options can certainly save time. P.F. Chang’s Teriyaki Sauce earns top marks as a marinade because its mildly smoky flavor amplifies grill characteristics. Sky Valley Organic offers a spicier alternative with red pepper flakes and ginger puree.

Nevertheless, homemade sauce allows for precise customization. You can adjust sweetness, reduce sodium, or enhance specific flavors to match your preference. Plus, homemade marinade can be refrigerated for up to 3 days before use.

Remember to reserve half your marinade separately if you plan to use it as a glaze later – never reuse marinade that’s contacted raw chicken.

Grilling the Chicken Skewers to Perfection

Once your chicken has properly marinated, the grilling process becomes the critical step that transforms simple ingredients into mouthwatering teriyaki skewers. Let me share the techniques I’ve perfected through countless backyard barbecues.

Soaking skewers: why it matters

Soaking wooden skewers isn’t just an optional step—it’s essential for preventing flames and ensuring your beautiful skewers don’t become kindling. Submerge bamboo or wooden skewers in water for at least 30 minutes before threading. This simple preparation prevents them from catching fire and reduces splintering. For added flavor, try soaking them in wine instead of water to infuse subtle notes into your chicken.

Grill temperature and timing guide

For perfect grilled teriyaki chicken skewers, preheat your grill to 350-375°F for medium-high direct heat. Cook the skewers for approximately 20-30 minutes total, rotating them every 3-4 minutes to prevent burning and ensure even cooking. Your chicken is done when it reaches an internal temperature of 165°F for breasts or 170-175°F for thighs.

How to apply glaze during grilling

The secret to that caramelized teriyaki finish lies in proper glazing technique. Initially, grill the chicken without sauce for about 5-7 minutes per side. Once the chicken reaches about 145°F internally, begin basting with your reserved teriyaki sauce. Apply the glaze during the final 5-10 minutes of cooking, turning and basting repeatedly to build those delicious caramelized layers.

Oven and air fryer alternatives

No grill? No problem! Here are excellent alternatives:

  • Oven method: Preheat to 400°F, arrange skewers on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
  • Air fryer: Cook at 350°F for 15 minutes total, with no need to flip. For larger pieces, cook at 380°F for about 6 minutes per side.
  • Stovetop: Sear chicken cubes in oil over medium-high heat until golden and cooked through (165°F), then toss in teriyaki sauce.

Whichever method you choose, always verify doneness with a meat thermometer—the most reliable way to ensure food safety and perfect texture.

Serving, Storing, and Reheating Tips

After mastering the grilling technique for your teriyaki chicken skewers, you’ll want to know how to serve them for maximum enjoyment and handle any leftovers properly. I’ve found these tips make a significant difference in the overall experience.

Best side dishes to pair with skewers

The perfect companions to grilled chicken teriyaki skewers enhance their sweet-savory profile. Rice options provide an excellent foundation—steamed white rice absorbs the teriyaki sauce wonderfully, consequently allowing the flavors to truly shine. For a healthier alternative, brown rice offers a nuttier flavor and added fiber.

Beyond rice, consider these complementary sides:

  • Vegetable options: Steamed broccoli, carrots, or bok choy provide a refreshing contrast to the rich teriyaki flavor
  • Salad choices: Asian slaw with crisp vegetables or a cool cucumber salad adds brightness
  • Starch alternatives: Noodle dishes like chow mein or teriyaki-flavored quinoa offer variety

For a complete meal with tropical flair, pair your skewers with pineapple cilantro rice and caramelized green beans.

How to store leftovers properly

Properly stored teriyaki chicken skewers maintain their quality for several days. Store cooked skewers in an airtight container in the refrigerator, where they’ll last 3-4 days. For easier storage, I recommend removing the meat from the skewers first.

Planning ahead? Raw, marinated chicken can be stored in the refrigerator for 1-2 days before cooking. Moreover, both cooked and uncooked teriyaki chicken skewers freeze exceptionally well. Wrap them thoroughly and freeze for up to 3 months.

Reheating without drying out the chicken

The secret to reheating chicken without losing moisture lies in your technique:

  1. Oven method (chef’s recommendation): Preheat to 350°F, wrap skewers in foil to retain moisture, and heat for about 30 minutes for chicken kabobs. Place a small container of water in the oven to enhance moisture circulation.
  2. Stovetop approach: Use low to medium heat with a bit of oil in a covered pan. Reheat chicken for 4-5 minutes, keeping the lid on to preserve moisture.
  3. Microwave technique (quickest but least ideal): Place chicken in a microwave-safe dish with a splash of water, cover with a damp paper towel, and heat in 30-second intervals.

The air fryer offers another excellent option—preheat to 375°F and heat for 3-5 minutes for crispy exterior and hot interior.

Conclusion

Grilled chicken teriyaki skewers undoubtedly deserve a place in your regular cooking rotation. The combination of juicy chicken pieces, flavorful homemade marinade, and caramelized glaze creates an irresistible dish that works equally well for casual family dinners or impressive entertaining. My experience has shown that these skewers bring smiles to everyone’s faces, regardless of age or culinary preferences.

Your choice of chicken—whether thighs or breasts—allows for customization based on your family’s preferences. Though thighs offer more juiciness, breasts provide a leaner option when cooked carefully. Additionally, the marinade itself allows for endless adaptation, either through a quality store-bought sauce or your own homemade creation.

The grilling process might seem intimidating at first, but after following the temperature guidelines and mastering the glazing technique, you’ll achieve restaurant-quality results right in your backyard. Furthermore, the alternative cooking methods ensure you can enjoy these skewers year-round, regardless of weather conditions or available equipment.

These teriyaki chicken skewers certainly represent more than just another recipe—they’re a versatile cooking technique that allows for creative expression while delivering reliable results. So grab those skewers, prepare your marinade, and get ready to wow your family and friends with what will surely become your signature dish. The only problem you might face? Making enough to satisfy all the requests for seconds!

FAQs

Q1. How long should I marinate chicken for teriyaki skewers? For best results, marinate the chicken for at least 2 hours. You can marinate for up to 8 hours, but avoid exceeding 24 hours as it may affect the chicken’s texture. If you’re short on time, a minimum of 30 minutes will still impart some flavor.

Q2. What’s the ideal grilling temperature for chicken teriyaki skewers? Preheat your grill to 350-375°F for medium-high direct heat. Grill the skewers for about 20-30 minutes total, rotating every 3-4 minutes. The chicken is done when it reaches an internal temperature of 165°F for breasts or 170-175°F for thighs.

Q3. Should I apply teriyaki sauce before or during grilling? It’s best to apply the teriyaki sauce as a glaze during the final stages of grilling. Initially, grill the chicken without sauce for about 5-7 minutes per side. Once the chicken reaches about 145°F internally, begin basting with your reserved teriyaki sauce for the last 5-10 minutes of cooking.

Q4. Can I make teriyaki chicken skewers without a grill? Absolutely! You can cook teriyaki chicken skewers in an oven preheated to 400°F for 20-25 minutes, flipping halfway through. Alternatively, use an air fryer at 350°F for 15 minutes, or cook the chicken cubes on the stovetop before tossing them in teriyaki sauce.

Q5. What are some good side dishes to serve with teriyaki chicken skewers? Teriyaki chicken skewers pair well with various side dishes. Some popular options include steamed white or brown rice, vegetable stir-fry, Asian slaw, cucumber salad, or noodle dishes like chow mein. For a tropical twist, try serving them with pineapple cilantro rice and caramelized green beans.