Teriyaki Glazed Chicken Skewers

It’s funny, sometimes the simplest recipes are the biggest crowd-pleasers, and these Teriyaki Glazed Chicken Skewers are a perfect example. I remember the first time I made these for a casual summer barbecue. Honestly, I was looking for something quick and easy, but also something that would be a step up from the usual burgers and hot dogs. These skewers were an absolute hit! The sweet and savory teriyaki glaze, paired with the juicy, tender chicken, was just irresistible. Even my picky kids devoured them, and that’s always a win in my book. Since then, these skewers have become a regular feature at our family gatherings and potlucks. They are incredibly versatile, perfect as an appetizer, a light lunch, or even a main course served with rice and veggies. And the best part? They are so easy to prepare, making them ideal for busy weeknights or when you want to impress without spending hours in the kitchen. If you’re looking for a delicious, foolproof recipe that everyone will love, you absolutely have to try these Teriyaki Glazed Chicken Skewers.

Ingredients for Teriyaki Glazed Chicken Skewers

• Chicken Thighs: 2 lbs, boneless, skinless, and cut into 1-inch cubes. Chicken thighs are preferred for their higher fat content, which keeps the skewers juicy and flavorful during cooking.
• Soy Sauce: ¾ cup. The base of our teriyaki marinade, providing a salty, umami-rich foundation. Use low-sodium soy sauce to control the saltiness of the dish.
• Mirin (Sweet Rice Wine): ½ cup. Adds sweetness and depth of flavor to the teriyaki glaze. Mirin also helps to tenderize the chicken. If you don’t have mirin, you can substitute with dry sherry or rice vinegar with a teaspoon of sugar.
• Sake (Japanese Rice Wine): ¼ cup. Enhances the complexity of the teriyaki sauce and adds a subtle fruity note. Dry sherry can be used as a substitute if sake is unavailable.
• Brown Sugar: ¼ cup, packed. Provides sweetness and caramel-like notes to the glaze. Light or dark brown sugar will work equally well.
• Garlic: 3 cloves, minced. Infuses the marinade with a pungent and savory aroma. Freshly minced garlic is recommended for the best flavor.
• Ginger: 1 tablespoon, grated. Adds a warm, spicy, and slightly citrusy flavor to the teriyaki marinade. Fresh ginger is preferred, but ground ginger can be used as a substitute (about 1 teaspoon).
• Sesame Oil: 1 tablespoon. Adds a nutty aroma and flavor to the marinade and glaze. Toasted sesame oil is recommended for a more pronounced flavor.
• Cornstarch: 1 tablespoon. Used to thicken the teriyaki glaze to a perfect, glossy consistency.
• Water: 2 tablespoons. To create a slurry with cornstarch, ensuring smooth thickening of the glaze.
• Sesame Seeds (for garnish): 2 tablespoons, toasted. Adds a nutty flavor and visual appeal to the finished skewers. Toasted sesame seeds provide a richer flavor.
• Green Onions (for garnish): 2 stalks, thinly sliced. Adds a fresh, mild oniony flavor and a pop of color to the skewers.
• Wooden or Metal Skewers: About 20-24 skewers, depending on size. Wooden skewers need to be soaked in water for at least 30 minutes to prevent burning during grilling or baking. Metal skewers are reusable and conduct heat, which can help cook the chicken from the inside out.

Instructions for Teriyaki Glazed Chicken Skewers

Step 1: Prepare the Chicken

Begin by preparing your chicken thighs. If you purchased whole chicken thighs, ensure they are boneless and skinless. Trim any excess fat or gristle. Cut the chicken thighs into uniform 1-inch cubes. Consistency in size will ensure even cooking on the skewers. Place the cubed chicken in a large bowl.

Step 2: Make the Teriyaki Marinade

In a separate medium-sized bowl, whisk together the soy sauce, mirin, sake, and brown sugar. Stir until the brown sugar is fully dissolved into the liquid. Add the minced garlic and grated ginger to the mixture. Finally, whisk in the sesame oil to complete the marinade. Taste the marinade and adjust sweetness or saltiness to your preference.

Step 3: Marinate the Chicken

Pour the teriyaki marinade over the cubed chicken in the bowl. Make sure all the chicken pieces are well coated in the marinade. Gently toss the chicken to ensure even distribution. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or ideally for 2-4 hours. Longer marinating time allows the flavors to penetrate the chicken more deeply, resulting in a more flavorful and tender skewer. Avoid marinating for more than 8 hours, as the soy sauce can start to break down the chicken protein and make it mushy.

Step 4: Prepare the Skewers

If using wooden skewers, make sure they have been soaked in water for at least 30 minutes. Soaking prevents the wood from burning on the grill or in the oven. Thread the marinated chicken cubes onto the skewers. Aim to place about 4-5 pieces of chicken per skewer, leaving a little space between each piece for even cooking. Do not overcrowd the skewers, as this can hinder proper cooking and browning.

Step 5: Prepare the Teriyaki Glaze

While the chicken is marinating or while you are threading the skewers, prepare the teriyaki glaze. In a small bowl, whisk together the cornstarch and water until a smooth slurry is formed. This cornstarch slurry will thicken the remaining marinade into a glossy glaze.

Step 6: Cook the Chicken Skewers

There are several ways to cook your teriyaki chicken skewers: grilling, baking, or pan-frying.

• Grilling: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and nicely charred. Baste the skewers with the remaining marinade (that has not touched raw chicken) during the last few minutes of grilling to create a beautiful glaze. Ensure the chicken reaches an internal temperature of 165°F (74°C).
• Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on top of the baking sheet. Arrange the chicken skewers on the wire rack, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). During the last 5-7 minutes of baking, brush the skewers with the remaining marinade (that has not touched raw chicken) to create a glaze. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
• Pan-Frying: Heat a tablespoon of cooking oil (like vegetable or canola oil) in a large skillet or grill pan over medium-high heat. Once the pan is hot, add the chicken skewers, being careful not to overcrowd the pan (cook in batches if necessary). Cook for about 3-4 minutes per side, until the chicken is cooked through and nicely browned. Baste with the remaining marinade (that has not touched raw chicken) during the last few minutes of cooking to create a glaze. Ensure the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Make the Teriyaki Glaze (Final Step)

While the chicken skewers are cooking, pour the remaining marinade into a small saucepan. Bring the marinade to a simmer over medium heat. Stir in the cornstarch slurry and continue to simmer, stirring constantly, for about 2-3 minutes, or until the glaze has thickened to your desired consistency. The glaze should be glossy and coat the back of a spoon. Remove from heat.

Step 8: Glaze and Garnish

Once the chicken skewers are cooked through, generously brush them with the thickened teriyaki glaze. Ensure each skewer is nicely coated with the glossy glaze. Sprinkle the toasted sesame seeds and sliced green onions over the glazed chicken skewers for garnish.

Step 9: Serve

Serve the Teriyaki Glazed Chicken Skewers immediately while they are warm and juicy. They are delicious served as an appetizer, a light lunch, or as a main course with your favorite sides.

Nutrition Facts for Teriyaki Glazed Chicken Skewers

(Approximate values per serving, based on 4 servings per recipe)

• Serving Size: Approximately 3-4 skewers
• Calories: 450 kcal
• Protein: 40g
• Fat: 20g

Please note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For accurate nutritional information, use a nutrition calculator with specific brands and measurements.

Preparation Time for Teriyaki Glazed Chicken Skewers

• Prep Time: 30 minutes (includes chicken prep, marinade making, and skewering)
• Marinating Time: 30 minutes to 4 hours (recommended for best flavor)
• Cook Time: 20-25 minutes (baking), 12-16 minutes (grilling/pan-frying)
• Total Time: Approximately 1 hour (minimum, excluding longer marinating)

This recipe is relatively quick to prepare, especially if you opt for a shorter marinating time. The majority of the time is spent in marinating and cooking, while the active preparation is quite straightforward.

How to Serve Teriyaki Glazed Chicken Skewers

These versatile skewers can be served in a variety of ways, making them perfect for any occasion.

• As an Appetizer:
  • Serve them on a platter garnished with extra sesame seeds and green onions.
  • Pair them with a light dipping sauce like a spicy mayo or a sriracha aioli for an extra kick.
  • Arrange them artfully on a serving tray with other appetizers like spring rolls or edamame.
• As a Main Course:
  • Serve over a bed of fluffy white rice, brown rice, or quinoa.
  • Accompany with steamed or roasted vegetables such as broccoli, asparagus, or bell peppers.
  • Pair with a refreshing side salad like a cucumber salad or a seaweed salad.
  • Serve alongside noodles like soba or udon for a heartier meal.
• For a BBQ or Picnic:
  • Perfect for grilling outdoors and serving at barbecues or picnics.
  • Pack them in a container for easy transport to picnics or potlucks.
  • Serve with classic BBQ sides like coleslaw, potato salad, or corn on the cob.
• As a Lunch Option:
  • Enjoy them as a light and flavorful lunch.
  • Pair with a simple salad or a side of miso soup.
  • Leftovers are great for lunch the next day (store properly in the refrigerator).

Additional Tips for Perfect Teriyaki Glazed Chicken Skewers

1. Marinate for Flavor: Don’t skimp on the marinating time! Even 30 minutes will make a difference, but 2-4 hours is ideal for maximum flavor penetration and tenderizing the chicken.
2. Don’t Overcrowd the Skewers: Leave a little space between the chicken pieces on the skewers. This allows for better air circulation and even cooking, ensuring the chicken cooks through and browns properly.
3. Soak Wooden Skewers: If using wooden skewers, always soak them in water for at least 30 minutes before grilling or baking. This prevents them from burning and catching fire.
4. Use a Meat Thermometer: Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of a chicken piece on a skewer.
5. Don’t Discard the Marinade (for Glaze): The leftover marinade is the key to the delicious teriyaki glaze! Just make sure to boil it thoroughly to kill any bacteria before using it to glaze the cooked skewers.
6. Control the Heat: Whether grilling, baking, or pan-frying, control the heat to prevent burning the outside of the skewers before the chicken is cooked through. Medium-high heat is generally ideal.
7. Customize the Glaze: Adjust the sweetness or saltiness of the teriyaki glaze to your liking. You can add a pinch of red pepper flakes for a touch of heat, or a squeeze of lemon or lime juice for brightness.
8. Experiment with Vegetables: Add vegetables to your skewers along with the chicken! Bell peppers, onions, zucchini, and pineapple are all delicious additions that complement the teriyaki flavor.

Frequently Asked Questions about Teriyaki Glazed Chicken Skewers

Q1: Can I use chicken breast instead of chicken thighs?

A: Yes, you can use chicken breast, but chicken thighs are generally recommended for skewers as they are more forgiving and remain juicier during cooking due to their higher fat content. If using chicken breast, be careful not to overcook them, as they can become dry. Marinating chicken breast is especially important to help keep them moist.

Q2: Can I make the teriyaki glaze ahead of time?

A: Yes, you can make the teriyaki glaze ahead of time. Prepare it as instructed and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan before using to glaze the chicken skewers.

Q3: Can I bake these chicken skewers in the oven?

A: Absolutely! Baking is a great way to cook these skewers, especially if you don’t have a grill or prefer oven cooking. Follow the baking instructions provided in the recipe for best results. Baking on a wire rack helps the skewers cook evenly and allows for better browning.

Q4: How long can I marinate the chicken for?

A: You can marinate the chicken for a minimum of 30 minutes and up to 4 hours for optimal flavor and tenderness. Marinating for longer than 8 hours is not recommended as the soy sauce can start to break down the chicken protein and make it mushy.

Q5: Can I add other vegetables to the skewers?

A: Yes, definitely! Adding vegetables makes these skewers a more complete meal and adds extra flavor and nutrition. Good vegetable options include bell peppers, onions, zucchini, cherry tomatoes, pineapple chunks, and mushrooms. Marinate the vegetables briefly in the teriyaki marinade as well for added flavor.

Q6: How do I store leftover teriyaki chicken skewers?

A: Store leftover cooked teriyaki chicken skewers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave, oven, or skillet until heated through. They are best reheated gently to prevent them from drying out.

Q7: Can I freeze cooked teriyaki chicken skewers?

A: While you can freeze cooked teriyaki chicken skewers, the texture might change slightly upon thawing and reheating. The chicken may become a bit drier. If freezing, allow the skewers to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Q8: What can I serve with teriyaki chicken skewers for a complete meal?

A: Teriyaki chicken skewers are incredibly versatile and pair well with many dishes. Consider serving them with rice (white, brown, or fried rice), quinoa, noodles (soba, udon, or ramen), steamed or roasted vegetables (broccoli, asparagus, green beans), salads (cucumber salad, seaweed salad, or a simple green salad), or even coleslaw and potato salad for a BBQ-style meal.

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