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Grilled Chicken Teriyaki Skewers are marinated in a flavorful homemade teriyaki sauce, then grilled to tender perfection with bell peppers and garnished with sesame seeds. It’s perfect for a family dinner, a backyard BBQ, or a casual gathering with friends.
Marinated teriyaki chicken has vibrant color and incredible flavor and will be the ideal addition to your next backyard barbecue. This recipe is hands down as good or better than your favorite take-out and made for eating on the go, so they are perfect for parties.
If you love Teriyaki based recipes,also try my Chicken Teriyaki Stir Fry, Teriyaki Chicken Bowl, and Teriyaki Chicken Meatball.
Why You’ll Love This Recipe
- Flavor Explosion: The teriyaki marinade combines soy sauce, ginger, garlic, and brown sugar, creating a sweet and savory glaze that perfectly complements the juicy chicken.
- Versatile: These skewers are perfect for grilling, baking, or pan-frying, making them adaptable to any kitchen setup.
- Easy to Make: Simple ingredients and straightforward preparation make this recipe accessible for cooks of all levels.
- It’s perfect for parties. This recipe is easy to double or triple and can be prepped in advance, so it’s ideal for a party or gathering.
Chicken Teriyaki Skewers Ingredients
Teriyaki Marinade
- Sesame Oil: Sesame oil adds a warm, nutty flavor.
- Aromatics: freshly grated ginger and minced garlic add an earthy spice to this dish.
- Soy Sauce: I prefer to use low sodium soy sauce. You can also substitute tamari or liquid aminos for a gluten free option.
- Brown Sugar: Brown sugar adds sweetness, but you can reduce the amount if you prefer a more savory sauce.
- Water + Cornstarch: will help to thicken the sauce.
- Salt: taste and adjust the seasoning as needed.
Chicken Skewers
- Chicken: cut boneless, skinless chicken breasts into 1-inch cubes.
- Peppers: A combination of green bell pepper, red bell pepper, and yellow bell pepper, cut into 1-inch cubes, add color and goodness.
- Sesame Seeds: to garnish.
- Green onions: to garnish.
How To Make Teriyaki Chicken Skewers
Step 1: Prepare the homemade teriyaki sauce. Heat a skillet over medium flame, and add sesame oil, ginger, and garlic. Sauté for a minute and add soy sauce, brown sugar, cornstarch slurry, and salt. Bring it to a boil until the mixture thickens and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
Step 2: Marinate the chicken. To a bowl, add the chicken pieces and pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
Step 3: Prepare the teriyaki chicken skewers. Thread a piece of chicken onto a wooden or metal skewer, followed by bell pepper, and then a chicken piece, and repeat until the end of the skewers.
Step 4: Grill the chicken. Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
Step 5: Garnish and serve. Once done, brush the reserved teriyaki sauce over and garnish the chicken skewers with green onions and sesame seeds and serve.
Tips To Make the Best Chicken Teriyaki Recipe
- Marinate Thoroughly: Let the chicken marinate for at least 30 minutes, but for the best flavor, marinate for 2-4 hours in the refrigerator.
- Even Cooking: Cut chicken pieces uniformly to ensure even cooking.
- High Heat: Cook the skewers over high heat to get a nice char while keeping the inside juicy.
- Basting: Reserve some marinade to baste the skewers during grilling for extra flavor and moisture.
- Resting Time: Let the skewers rest for a few minutes after cooking to allow the juices to redistribute.
Frequently Asked Questions
I usually cook these indoors with a griddle or grill pan and we can enjoy them all year long. They are also easy to cook on an outdoor grill following the same directions and cooking times.
Of course! This marinade works well with steak or tofu. You can also use shrimp, but since they cook so quickly, I recommend threading the veggies and shrimp onto separate skewers and giving the veggies a head start before you cook the shrimp.
Leftover grilled marinated teriyaki chicken and vegetables can be stored in the fridge for up to three days. To reheat, microwave for 30-60 seconds or until the chicken is warmed through. Heat in a pan over medium heat or warm in a 350 degrees F oven until the chicken and veggies are hot or warn in the air fryer for a few minutes on 360 F.
You can wrap the teriyaki chicken kabobs and store them in the freezer for up to three months. Defrost overnight in the fridge and cook as directed. Note that some vegetables don’t freeze well.
Yes! You can marinate the chicken up to 24 hours in advance. Just keep it refrigerated until you’re ready to cook.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
If using wooden skewers, soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
Yes, store-bought sauce is a convenient option. However, homemade sauce allows you to control the ingredients and customize the flavor.
What to Serve with Teriyaki Chicken
These Teriyaki Chicken Skewers can be served with:
Rice: Steamed white rice, brown rice, or Vegetable Fried Rice.
Salad: A fresh green House Salad or Avocado Mango Salad.
Vegetables: Grilled or steamed veggies like broccoli, snap peas, or bok choy.
Noodles: Stir-fried Noodles or Chili Garlic Noodles.
More Skewers Recipes
- Grilled Greek Chicken Skewers
- Hawaiian Chicken Skewers
- Lemon Garlic Chicken Skewers
- Grilled Shrimp Skewers
- Bang Bang Chicken Skewers
- Honey Garlic Butter Salmon Skewers
Teriyaki Chicken Skewers are a delightful addition to any meal plan. With their irresistible flavor and ease of preparation, they’re sure to become a favorite in your household. Whether you’re grilling outdoors or cooking in your kitchen, these skewers will transport your taste buds to a world of savory bliss. Enjoy!
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Teriyaki Chicken Skewers
Ingredients
For the marinade
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¾ cup low sodium soy sauce
- ½ cup brown sugar
- 2 tablespoon water + 2 tablespoon cornstarch
- ½ teaspoon salt
For the skewers
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
- ½ medium green bell pepper, cut into 1-inch cubes
- ½ medium red bell pepper, cut into 1-inch cubes
- ½ medium yellow bell pepper, cut into 1-inch cubes
- 1 teaspoon sesame seeds, to garnish
- Green onions, to garnish
Instructions
- Heat a skillet over medium flame, and add sesame oil, ginger, and garlic. Saute for a minute and add soy sauce, brown sugar, cornstarch slurry, and salt. Bring it to a boil until the mixture starts to thicken and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- To a bowl, add the chicken pieces and pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Thread a piece of chicken onto a wooden or metal skewer, followed by bell pepper and then a chicken piece and repeat until the end of the skewers.
- Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
- Once done, brush the reserved teriyaki sauce over and garnish the chicken skewers with green onions and sesame seeds and serve.
Notes
- Marinate Thoroughly: Let the chicken marinate for at least 30 minutes, but for the best flavor, marinate for 2-4 hours in the refrigerator.
- Even Cooking: Cut chicken pieces uniformly to ensure even cooking.
- High Heat: Cook the skewers over high heat to get a nice char while keeping the inside juicy.
- Basting: Reserve some marinade to baste the skewers during grilling for extra flavor and moisture.
- Resting Time: Let the skewers rest for a few minutes after cooking to allow the juices to redistribute.
Wow love it 🥰