Grilled Chicken Teriyaki Skewers are juicy, flavorful, and easy to prepare with a homemade teriyaki sauce, tender chicken breast, colorful bell peppers, sesame seeds, and green onions. These grilled teriyaki chicken kabobs are perfect for a quick family dinner, a backyard barbecue, meal prep, or a relaxed get-together with friends.
Marinated teriyaki chicken has a beautiful glossy finish, a sweet and savory flavor, and just the right amount of char from the grill. The homemade teriyaki sauce is made with soy sauce, ginger, garlic, brown sugar, sesame oil, and a cornstarch slurry, giving the chicken a rich glaze that clings beautifully to every bite. Serve these chicken teriyaki skewers over rice, with vegetables, or alongside noodles for an easy Asian-inspired meal.
If you enjoy teriyaki-style recipes, this dish is a great one to add to your regular dinner rotation. It is simple enough for weeknights but tasty enough to serve at parties, cookouts, and casual gatherings.
Why You’ll Love This Recipe
- Big teriyaki flavor: The homemade sauce combines soy sauce, ginger, garlic, brown sugar, and sesame oil for a sweet, savory, and aromatic glaze.
- Great for grilling: These teriyaki chicken skewers cook quickly and develop a delicious char while staying tender inside.
- Simple ingredients: Everything is easy to find, and the preparation is straightforward for any home cook.
- Perfect for gatherings: Chicken skewers are easy to serve, simple to double, and convenient for backyard barbecues or party platters.
- Versatile cooking options: You can cook them on an outdoor grill, grill pan, griddle, or even prepare them indoors when grilling outside is not an option.
Chicken Teriyaki Skewers Ingredients
Teriyaki Marinade
- Sesame Oil: Adds a warm, nutty flavor that works beautifully with the soy sauce and aromatics.
- Ginger and Garlic: Freshly grated ginger and minced garlic give the teriyaki sauce its bold, fragrant base.
- Soy Sauce: Low sodium soy sauce is preferred to help control the saltiness. Tamari or liquid aminos can be used as gluten-free alternatives if needed.
- Brown Sugar: Adds sweetness and helps create the classic sticky teriyaki glaze. You can reduce the amount slightly for a more savory taste.
- Water and Cornstarch: This mixture thickens the sauce so it coats the chicken well.
- Salt: Use as needed and adjust to taste, especially if using regular soy sauce.
Chicken Skewers
- Chicken: Boneless, skinless chicken breasts are cut into 1-inch cubes so they cook evenly on the skewers.
- Bell Peppers: Green, red, and yellow bell peppers add color, texture, and freshness to the teriyaki chicken kabobs.
- Sesame Seeds: Used as a simple garnish for extra flavor and presentation.
- Green Onions: Add a fresh finishing touch before serving.
How To Make Teriyaki Chicken Skewers
Step 1: Prepare the homemade teriyaki sauce. Heat a skillet over medium heat. Add the sesame oil, grated ginger, and minced garlic, then sauté for about one minute until fragrant. Stir in the soy sauce, brown sugar, cornstarch slurry, and salt. Bring the mixture to a boil, then simmer for 3 to 4 minutes until the sauce thickens. Remove from the heat and let the teriyaki sauce cool before using.
Step 2: Marinate the chicken. Place the chicken pieces in a bowl. Pour half of the cooled teriyaki sauce over the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour so the chicken can absorb the flavor.
Step 3: Assemble the teriyaki chicken skewers. Thread the marinated chicken and bell pepper pieces onto wooden or metal skewers, alternating between chicken and vegetables until each skewer is filled.
Step 4: Grill the chicken. Place the skewers on a hot griddle, grill pan, or outdoor grill. Cook for 8 to 10 minutes, turning often, until the chicken is cooked through and lightly charred.
Step 5: Garnish and serve. Brush the cooked skewers with the reserved teriyaki sauce. Garnish with sesame seeds and green onions, then serve warm.
Tips To Make the Best Chicken Teriyaki Recipe
- Marinate for better flavor: Let the chicken marinate for at least 30 minutes, though 2 to 4 hours in the refrigerator gives even deeper flavor.
- Cut evenly: Keep the chicken pieces about the same size so they cook at the same rate.
- Use high heat: A hot grill or grill pan helps create a nice char while keeping the chicken juicy.
- Use the reserved sauce: Brush the skewers with the reserved cooked teriyaki sauce after grilling for extra shine and flavor.
- Let them rest: Allow the skewers to rest briefly after cooking so the juices settle before serving.
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
Frequently Asked Questions
Yes. A grill pan or griddle works very well for this recipe, making it easy to enjoy grilled chicken teriyaki skewers indoors throughout the year. Use the same cooking time and turn the skewers often for even cooking.
Yes. This teriyaki marinade also works with steak or tofu. Shrimp can be used as well, but because shrimp cooks quickly, it is best to place shrimp and vegetables on separate skewers and start the vegetables first.
Store leftover teriyaki chicken and vegetables in an airtight container in the refrigerator for up to three days. Reheat in the microwave for 30 to 60 seconds, warm in a pan over medium heat, heat in a 350°F oven until hot, or use an air fryer at 360°F for a few minutes.
Yes. Wrap the teriyaki chicken kabobs well and freeze for up to three months. Thaw overnight in the refrigerator before reheating or cooking as needed. Keep in mind that some vegetables may soften after freezing.
Yes. You can marinate the chicken up to 24 hours in advance. Keep it covered and refrigerated until you are ready to assemble and cook the skewers.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
Soak wooden skewers in water for at least 30 minutes before grilling. This helps reduce burning while the chicken cooks.
Yes. Store-bought teriyaki sauce is convenient, but homemade sauce lets you control the sweetness, saltiness, and overall flavor.
What to Serve with Teriyaki Chicken
These Teriyaki Chicken Skewers pair well with simple sides that soak up the sauce and balance the sweet and savory flavor.
Rice: Serve with steamed white rice, brown rice, or vegetable fried rice.
Salad: A fresh green salad, house salad, or avocado mango salad makes a light and refreshing side.
Vegetables: Grilled or steamed vegetables such as broccoli, snap peas, or bok choy are great choices.
Noodles: Serve with stir-fried noodles or chili garlic noodles for a heartier meal.
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 delicious and practical recipe to keep in your meal plan. The chicken is tender, the bell peppers add color and crunch, and the homemade teriyaki sauce brings everything together with a glossy sweet and savory finish. Whether you cook them outside on the grill or indoors on a grill pan, these skewers are easy, flavorful, and always satisfying.
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 tablespoons water + 2 tablespoons 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
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Heat a skillet over medium heat. Add sesame oil, ginger, and garlic, then sauté for 1 minute. Add soy sauce, brown sugar, the water and cornstarch slurry, and salt. Bring to a boil, then simmer for 3 to 4 minutes until thickened. Let the teriyaki sauce cool.
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Place the chicken pieces in a bowl. Pour half of the cooled teriyaki sauce over the chicken, toss to coat, and marinate for at least 1 hour in the refrigerator.
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Thread chicken and bell pepper pieces onto wooden or metal skewers, alternating as you go.
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Place the skewers on a hot griddle, grill pan, or grill. Cook for 8 to 10 minutes, turning often, until the chicken is cooked through.
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Brush the cooked skewers with the reserved teriyaki sauce. Garnish with green onions and sesame seeds, then serve warm.
Notes
- Marinate thoroughly: For the best flavor, marinate the chicken for 2 to 4 hours in the refrigerator if time allows.
- Cut evenly: Uniform chicken pieces help the skewers cook consistently.
- Cook over high heat: High heat gives the skewers a light char while keeping the chicken tender.
- Brush with reserved sauce: Use the reserved teriyaki sauce after grilling for extra flavor and shine.
- Rest before serving: Let the skewers rest for a few minutes so the juices redistribute.
Nutrition
| Carbohydrates: 36g
| Protein: 41g
| Fat: 6g
| Sodium: 2219mg
| Sugar: 28g