Grilled Teriyaki Chicken Skewers
Easy Grilled Teriyaki Chicken Skewers are a summer staple! Marinate juicy chicken breasts in a simple, four-ingredient homemade teriyaki sauce, thread them onto skewers, and grill to perfection. This quick and easy meal is perfect for weeknight dinners or entertaining guests outdoors.
This dish can also be known as teriyaki chicken kabobs. Do you say kebob or kebab? The word originated from Turkish, where it’s spelled “kebap.” Over time, different variations emerged in various languages. So, whether you prefer “kebabs” or “kabobs,” both are acceptable and commonly used.
4 Ingredient Teriyaki Sauce
There’s no reason to buy store-bought teriyaki sauce. With only 4 simple ingredients: soy sauce, honey, fresh ginger, and Sriracha, it’s so easy to create a deliciously sweet and sugar-free teriyaki sauce. Honey provides subtle sweetness, eliminating the need for brown sugar. and this is a near traditional teriyaki sauce recipe. For an extra nutty, umami punch, drizzle in a little sesame oil.
This delicious recipe was inspired by my Teriyaki Salmon, but minus the mirin (sweet rice vinegar) and I think this teriyaki sauce recipe is a little more traditional.
Soy Sauce Substitution
The best part about this recipe is saving some marinade for serving. Drizzle it over the cooked chicken or use it as a dipping sauce. Mixing up the marinade and cutting the chicken pieces is all you need to create an amazing grilled chicken meal. Marinate for at least an hour, or up to a day, for optimal flavor.
Best Skewers for Grilling
I prefer metal skewers to wooden skewers. Metal skewers are reusable, unlike wooden ones, and they don’t burn on the grill.
Best Chicken for Grilling Skewers
I like boneless skinless chicken breast. Boneless skinless chicken thighs will work as will chicken tenders. You can also skip the skewers altogether go with drumsticks, wings or a combination of both.
Grilled Chicken Skewers Cooking Time
Cooking times for grilled chicken skewers vary based on the size of the chicken pieces and the heat of your grill. To ensure food safety, always use a meat thermometer to check for an internal temperature of 165°F (74°C).
Serving Teriyaki Chicken Skewers
You can serve them on or off the skewers. I love to serve them with a side of Edamame that is coated in Japanese togarashi spice (picture below) and Toasted Coconut Rice. In keeping with the Asian theme, I like to garnish with toasted sesame seeds or chopped green onions.
If you’ve made these Grilled Teriyaki Chicken Skewers please leave a star rating in the recipe. You can also leave a comment or ask a question below.
Grilled Teriyaki Chicken Skewers
Chicken skewers are marinated in a 4 ingredient teriyaki sauce, skewerd, then grilled to perfection.
Ingredients
- ½ cup (118 ml) low sodium soy sauce
- ¼ cup (60 ml) honey
- ½ teaspoon ground ginger
- 1 teaspoon sriracha
- 1 teaspoons corn starch or flour
- 4 boneless skinless chicken breasts
Instructions
- To a small saucepan, add the soy sauce, honey, ginger and sriracha. Mix the corn starch with 2 teaspoons of water until smooth. Bring marinade to a simmer and stir in the corn starch or flour mix, cook until thickened. Transfer to a bowl and refrigerate until cooled.
- Cut the chicken breasts into large pieces and place into a glass bowl.
- Once the marinade is cooled, add half to the chicken and mix well. You can thin the marinade with a little water if needed. Cover and refrigerate for 1 hour to overnight. Keep the rest of the marinade to brush onto chicken (do not allow this half of the marinade to touch the raw chicken).
- When you are ready to cook, preheat your outdoor grill on high.
- Thread the chicken onto 4 metal skewers. Discard the used marinade that the chicken was in.
- Grill the chicken about 5 minutes on each side until there are grill marks and the internal temperature of the chicken is 165°F/74°C.
- Brush more marinade over the cooked chicken and serve with more sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 285Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 98mgSodium 1071mgCarbohydrates 20gFiber 0gSugar 18gProtein 40g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
33 Comments on “Grilled Teriyaki Chicken Skewers”
Love the simple yet flavorful dish.
Love, love, love these. This is something I could eat all the time.
These look so wonderful and I think I have everything here to make them! Your pictures are so beautiful too…I’m getting hungry just looking at them! Spreading lots of foodie love around for you!
Good morning!It looks so delicious. We love teriyaki at home and definitely I’m going to save this recipe (pinterest) so we can make it when the weather gets better here (right now it’s too cold outside)
I’m in loooove with this! We have a gluten free family member in our house and teriyaki chicken is one of our favorites… but after finding out that the soy sauce used in restaurants has gluten, we started having to make our own. So excited to try this healthier version!! 🙂
I love a healthier version of Teriyaki sauce. I have used it to marinate tofu a couple times. I like your idea of using Agave nector and Mirin in your recipe. Your recipe looks amazing and your pics are so awesome.
Love the sound of your sauce! I’m not keen on commercial Teriyaki sauces but yours sounds great! Your Teriyaki Chicken Skewers look amazing.
These look GREAT!
This looks and sounds amazing and that char is perfect!!! I’ve never tried agave in teriyaki sauce – I’ll have to try this! Is the dark miso you use, red (aka) miso?
Thank you Kathleen, I used dark miso.
Always love teriyaki chicken and the skewer is a wonderful idea! They look perfectly charred in the picture and I can imagine the deliciousness of its flavor! Pinned 🙂
Wow, this is totally the kind of dish I love. It looks so healthy. I never tried any recipe from Gwyneth Paltrows but maybe it’s about time to change this 🙂
The teriyaki sounds good, except for ½ cup agave nectar. Apart from the fact that I will no longer consume agave, that seems like a LOT of sugar. Is it really necessary to use that much?
Jesusan, I don’t like or eat sweet food and the sauce is not too sweet for me, but yes, I suppose less could be used. Honey could also be substituted. Thank you for visiting.
Oh my goodness! These look SO delicious! Our weather is too cold to grill outdoors, so this is where I do the happy dance because I own an indoor grill pan 🙂
Mmm – delicious Janette – love that sauce.
Thank you Nicole
What a magnificent dish Janette! I love the char on the chicken and your marinade sounds fantastic.
Thank you Linda 🙂
Oh wow!! These teriyaki chicken skewers look and sound fantastic!!
This chicken teriyaki is so beautifully done; wonderful post!
Dan would love these! And, they’d be great at a football party! That sauce sounds like a winner! I bet it’d be delish on tofu as well!
I just love chicken skewers! Can’t wait to try these!
These look simply great. I would eat them for an appetizer and then have more at dinner!
I feel the same Peter, thank you 🙂
Your teriyaki sounds absolutely mouthwatering!
Thank you Shashi, it’s quite tasty 🙂
Gave you some love on this recipe from the blog. Pin, Yum, Tweet, FB shared to my group. I personally love Teriyaki and love my own recipe but this sounds really good!
Ohhh I really love this!! I am on a ketogenic diet now…which limits my carb intake so this sounds perfect!! And delicious looking!
Thank you Mila, good luck with the diet.
Hey, Janette. This looks like a tremendous recipe. As soon as possible, I’m sending my husband out to heat up the grill. Love your post and your photos just keep getting better – great!
oh my! This takes me back to Indonesia! I love this recipe Janette!! Also, when you make them again, try adding some lemon grass (use a pestle and mortar to crush it) and marinade the chickie in it, another flavour dimension too! This is lovely and I like your photos very much too. Super!!
Thank you, I love that idea. I actually had lemongrass in my hand at the Japanese market, I should have bought it.