Welcome to the ultimate guide for crafting irresistible **Grilled Chicken Teriyaki Skewers**! Imagine succulent pieces of chicken and vibrant bell peppers, all bathed in a rich, homemade teriyaki sauce, then grilled to smoky perfection. Garnished with a sprinkle of sesame seeds, these skewers are not just a meal; they’re an experience. Whether you’re planning a casual family dinner, hosting a lively backyard barbecue, or preparing for a relaxed gathering with friends, these flavorful kabobs are guaranteed to be a crowd-pleaser. Their convenience, vibrant presentation, and incredible taste make them an ideal choice for any occasion.
There’s something truly special about the glossy, vibrant color and the complex, savory-sweet flavor of perfectly marinated teriyaki chicken. This recipe elevates the classic takeout favorite, offering a homemade version that is arguably superior and incredibly fresh. Designed for convenience and deliciousness, these skewers are perfect for eating on the go, making them a fantastic addition to any party spread. Say goodbye to soggy takeout and hello to a culinary adventure that brings authentic Japanese-inspired flavors right to your grill.
If you’re a devoted fan of teriyaki-based dishes, don’t stop here! Be sure to explore other mouth-watering recipes such as our Chicken Teriyaki Stir Fry, a quick and satisfying meal; the hearty Teriyaki Chicken Bowl, perfect for a balanced lunch or dinner; and the delightful Teriyaki Chicken Meatballs, a fantastic appetizer or main course.
Why These Grilled Teriyaki Chicken Skewers Are a Must-Try
- Unforgettable Flavor Explosion: The heart of this recipe lies in its homemade teriyaki marinade. It’s a masterful blend of rich soy sauce, pungent fresh ginger, aromatic garlic, and sweet brown sugar, which together create a mesmerizing sweet and savory glaze. This glaze caramelizes beautifully on the grill, enhancing the natural juiciness of the chicken and delivering an unparalleled depth of flavor with every bite.
- Incredibly Versatile for Any Cook: No matter your kitchen setup, these skewers are adaptable. While grilling offers that signature smoky char, you can easily bake them in the oven for a hands-off approach or pan-fry them on the stovetop for a quick indoor meal. This flexibility makes them a year-round favorite, perfect for any season or occasion.
- Effortlessly Easy to Make: Featuring simple, readily available ingredients and a straightforward preparation process, this recipe is incredibly accessible. Even novice cooks can achieve impressive results, making it an ideal choice for busy weeknights or when you need a reliable recipe that doesn’t compromise on taste or quality.
- Perfect for Entertaining: Planning a party or a large family gathering? This recipe scales up effortlessly. You can easily double or triple the ingredients to accommodate more guests. The ability to prep the chicken and marinade in advance also significantly reduces stress on the day of your event, allowing you to enjoy your time with friends and family.
- Healthy and Wholesome: Made with lean chicken breast and fresh bell peppers, these skewers are a nutritious choice. The homemade sauce allows you to control the sugar and sodium content, making it a healthier alternative to many store-bought options or restaurant versions. It’s a delicious way to incorporate more protein and vegetables into your diet.
Essential Ingredients for Perfect Chicken Teriyaki Skewers
Crafting the perfect teriyaki chicken skewers starts with fresh, quality ingredients. Here’s what you’ll need to bring this delightful dish to life:
For the Irresistible Teriyaki Marinade:
- Sesame Oil: This ingredient is crucial for imparting a deep, warm, and distinctly nutty flavor that forms the aromatic base of the teriyaki sauce. A little goes a long way in enhancing the overall profile.
- Aromatics (Freshly Grated Ginger & Minced Garlic): Fresh is best! Grated ginger adds a zesty, spicy kick, while minced garlic contributes a robust, earthy depth. These two aromatics are fundamental to the authentic taste of teriyaki.
- Soy Sauce: The cornerstone of any teriyaki sauce. I highly recommend using low-sodium soy sauce to better control the saltiness of the dish. For those seeking a gluten-free alternative, tamari or liquid aminos are excellent substitutes that deliver similar umami richness.
- Brown Sugar: This provides the classic sweetness that balances the savory notes of the soy sauce and aromatics, helping the sauce to caramelize beautifully on the chicken. Feel free to adjust the amount to suit your preference for a sweeter or more savory sauce.
- Water + Cornstarch (Cornstarch Slurry): This simple combination is vital for thickening the sauce, giving it a desirable glaze-like consistency that clings perfectly to the chicken and vegetables. Without it, the sauce would be too thin.
- Salt: A small amount of salt can enhance all the other flavors. Always taste your marinade before adding extra salt, especially if using regular soy sauce, and adjust as needed.
For the Flavorful Chicken Skewers:
- Chicken: Boneless, skinless chicken breasts are ideal for skewers due to their lean nature and even cooking. Cut them into uniform 1-inch cubes to ensure they cook evenly and quickly. Chicken thighs can also be used for an even juicier result.
- Bell Peppers: A colorful medley of green, red, and yellow bell peppers, cut into 1-inch cubes, adds not only a beautiful visual appeal but also a delightful sweetness and crisp-tender texture to the skewers. They complement the chicken and sauce perfectly.
- Sesame Seeds: Used as a garnish, toasted sesame seeds add a pleasant nutty crunch and a final touch of authentic Asian flair.
- Green Onions: Sliced green onions, also for garnish, provide a fresh, mild oniony bite and a pop of vibrant green that brightens the dish.
Equipment You Might Need:
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Cutting Board and Sharp Knife
- Skillet or Saucepan (for marinade)
- Wooden or Metal Skewers (if using wooden, remember to soak them!)
- Grill, Grill Pan, or Baking Sheet
- Basting Brush
- Meat Thermometer (optional, but highly recommended for food safety)
Step-by-Step Guide: How To Make Teriyaki Chicken Skewers
Follow these easy steps to create perfectly grilled chicken teriyaki skewers that will impress everyone:
Step 1: Prepare the Homemade Teriyaki Sauce. Begin by heating a medium skillet or saucepan over medium heat. Add the sesame oil, then toss in the freshly grated ginger and minced garlic. Sauté for about one minute, until fragrant – be careful not to burn the garlic. Next, pour in the soy sauce, add the brown sugar, the cornstarch slurry (a mixture of water and cornstarch), and a pinch of salt. Bring the mixture to a gentle boil, stirring constantly. As it heats, you’ll notice it starting to thicken. Continue to simmer for 3-4 minutes, allowing the flavors to meld and the sauce to reach a beautiful, pourable consistency that will coat the back of a spoon. Once thickened, remove the sauce from the heat and allow it to cool completely. This cooling step is important before marinating the chicken.
Step 2: Marinate the Chicken for Maximum Flavor. In a clean mixing bowl, combine the cubed chicken pieces with half of the cooled, prepared teriyaki sauce. Toss thoroughly to ensure every piece of chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour. For the most profound flavor penetration and tender results, I highly recommend marinating for 2 to 4 hours, or even overnight (up to 24 hours). The longer the chicken soaks in this aromatic sauce, the more delicious it will be!
Step 3: Assemble the Colorful Teriyaki Chicken Skewers. While the chicken is marinating, prepare your skewers. If you are using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from burning on the grill. Once ready, begin threading a piece of marinated chicken onto a skewer, followed by a colorful bell pepper cube (alternating colors if you wish), then another piece of chicken. Continue this pattern until the skewer is filled, leaving a small space at each end for easy handling. Ensure the pieces are snug but not overly packed, allowing for even cooking.
Step 4: Grill the Chicken to Tender Perfection. Preheat your outdoor grill, griddle, or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking. Carefully place the prepared chicken skewers onto the hot surface. Cook for approximately 8-10 minutes, turning the skewers frequently (every 2-3 minutes) to ensure all sides are evenly cooked and beautifully charred. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), and the juices should run clear. The bell peppers should be tender-crisp.
Step 5: Garnish and Serve Hot. Once the skewers are cooked and have developed a lovely char, transfer them to a serving platter. While still warm, generously brush the reserved teriyaki sauce (the remaining half you didn’t use for marinating) over the grilled chicken and peppers. This adds an extra layer of glossy flavor. Finally, garnish with a generous sprinkle of toasted sesame seeds and freshly chopped green onions. Serve immediately and watch them disappear!
Expert Tips for the Best Chicken Teriyaki Skewers
- Marinate Thoroughly for Deep Flavor: While 30 minutes is the minimum, allowing the chicken to marinate for 2-4 hours in the refrigerator will yield significantly more flavorful and tender results. For an even deeper infusion of taste, consider an overnight marinade (up to 24 hours).
- Ensure Uniform Cooking: Cut your chicken pieces and bell peppers into roughly 1-inch cubes of similar size. This consistency is key to ensuring that all components cook evenly at the same rate, preventing some pieces from being undercooked or overcooked.
- Use High Heat for a Perfect Char: Cook the skewers over medium-high heat. This allows for a quick sear, creating a beautiful caramelized crust (or char) on the exterior of the chicken and peppers, while simultaneously locking in the juices to keep the interior succulent and tender.
- Basting is Key to Moisture and Flavor: Don’t forget the reserved marinade! Basting the skewers periodically during grilling not only adds an extra layer of the delicious teriyaki glaze but also helps to keep the chicken moist and prevents it from drying out, intensifying the overall flavor profile.
- Allow for Resting Time: Once cooked, transfer the skewers to a plate and loosely tent them with foil. Let them rest for 5-10 minutes before serving. This crucial step allows the meat fibers to relax and redistribute the juices throughout the chicken, resulting in a more tender and juicy bite.
- Prevent Wooden Skewers from Burning: If you’re using wooden skewers, immerse them in water for at least 30 minutes prior to threading and grilling. This saturates the wood, preventing them from catching fire or charring excessively on the grill.
- Don’t Overcrowd the Grill: Cook the skewers in batches if necessary. Overcrowding the grill or pan will lower the temperature, steam the food instead of searing it, and prevent that desirable char and even cooking.
- Monitor Internal Temperature: For food safety and optimal tenderness, use a meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F (75°C). The juices should also run clear when pierced.
- Homemade vs. Store-Bought Sauce: While store-bought teriyaki sauce offers convenience, making your own allows you to control the quality of ingredients, adjust sweetness and saltiness to your liking, and avoid artificial additives, resulting in a fresher and more vibrant flavor.
Frequently Asked Questions About Teriyaki Chicken Skewers
Absolutely! These chicken teriyaki skewers are incredibly versatile. I often cook them indoors using a griddle or a grill pan, which allows us to enjoy them all year long, regardless of the weather. The cooking directions and times remain largely the same as for an outdoor grill.
Of course! This homemade teriyaki marinade is wonderfully versatile and pairs excellently with various proteins. It works beautifully with cubes of steak (such as sirloin or flank steak), firm tofu for a vegetarian option, or even shrimp. If using shrimp, which cooks very quickly, I recommend threading the vegetables and shrimp onto separate skewers. Give the vegetable skewers a head start on the grill, then add the shrimp skewers for only a few minutes until they turn pink and opaque.
Leftover grilled marinated teriyaki chicken and vegetables can be stored in an airtight container in the refrigerator for up to three days. To reheat, you have several options: microwave for 30-60 seconds until warmed through, heat them in a pan over medium heat on the stovetop until hot, warm in a 350°F (175°C) oven for about 10-15 minutes, or use an air fryer at 360°F (180°C) for a few minutes until heated and slightly crispy.
Yes, you can freeze uncooked teriyaki chicken kabobs for future meals. Thread the chicken and vegetables onto skewers, then wrap them tightly individually in plastic wrap, and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to three months. Defrost them overnight in the refrigerator before cooking as directed. Please note that some vegetables, particularly bell peppers, may become slightly softer in texture after freezing and thawing, but they will still be delicious.
Absolutely! This is a great meal prep recipe. You can prepare the teriyaki marinade up to a few days in advance and store it in the refrigerator. You can also cut your chicken and vegetables a day or two ahead. For optimal flavor, marinate the chicken for at least an hour, but you can marinate it up to 24 hours in advance. Just keep it refrigerated until you’re ready to cook.
The most reliable way to know if your chicken is fully cooked is to use an instant-read meat thermometer. Insert it into the thickest part of a chicken piece (avoiding the skewer) and ensure it reads 165°F (75°C). Additionally, the chicken should no longer be pink in the center, and the juices should run clear when pierced.
To prevent wooden skewers from charring or burning on the grill, simply soak them in water for a minimum of 30 minutes (or even longer, up to several hours) before you thread your ingredients onto them. This saturates the wood with moisture, making it much more resistant to heat and direct flames.
While our homemade teriyaki sauce recipe is highly recommended for its fresh, customizable flavor and control over ingredients, using a good quality store-bought teriyaki sauce is certainly a convenient option, especially on busy days. Just be sure to check the ingredients list for high-fructose corn syrup or excessive sodium if you’re mindful of those.
What to Serve with Flavorful Teriyaki Chicken Skewers
These versatile Teriyaki Chicken Skewers pair beautifully with a variety of side dishes, creating a complete and satisfying meal:
Rice: A classic pairing! Serve with fluffy steamed white rice, wholesome brown rice, or elevate your meal with a side of savory Vegetable Fried Rice for added texture and flavor.
Salad: For a lighter meal, complement the richness of the teriyaki with a fresh, crisp salad. A simple House Salad with a light vinaigrette is perfect, or try an exotic Avocado Mango Salad for a burst of tropical freshness.
Vegetables: Boost your veggie intake with additional grilled or steamed vegetables. Options like tender-crisp broccoli florets, sweet snap peas, or earthy bok choy are excellent choices that complement the Asian flavors. You can even add them directly to the skewers!
Noodles: For a heartier, comforting meal, serve your skewers alongside a noodle dish. Stir-fried Noodles or spicy Chili Garlic Noodles are fantastic choices that will make your dinner feel like a feast.
Discover More Delicious Skewer Recipes
If you loved these teriyaki chicken skewers, you’re in for a treat! Explore a world of flavors with these other fantastic skewer recipes that are perfect for grilling, baking, or pan-frying:
- Grilled Greek Chicken Skewers: Zesty and herbaceous, bursting with Mediterranean flavors.
- Hawaiian Chicken Skewers: A tropical delight with pineapple and a sweet-savory glaze.
- Lemon Garlic Chicken Skewers: Bright, fresh, and incredibly aromatic, perfect for a lighter meal.
- Grilled Shrimp Skewers: Quick-cooking and succulent, an elegant option for seafood lovers.
- Bang Bang Chicken Skewers: A creamy, spicy, and irresistible twist on classic chicken skewers.
- Honey Garlic Butter Salmon Skewers: Flaky salmon marinated in a rich, sweet, and garlicky sauce.
These Grilled Chicken Teriyaki Skewers are more than just a recipe; they are a delightful addition to any culinary repertoire, promising an explosion of sweet, savory, and umami flavors. With their straightforward preparation and impressive appeal, they’re destined to become a staple in your household. Whether you’re firing up the outdoor grill for a summer barbecue or utilizing a grill pan in your kitchen during colder months, these skewers offer a delicious escape to a world of savory bliss. Embrace the joy of cooking and savor every tender, glazed bite. Enjoy this incredibly satisfying dish!
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Print Recipe
Teriyaki Chicken Skewers
Mariam Ezzeddine
15 minutes
10 minutes
1 hour
1 hour
25 minutes
4
Servings
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 (for slurry) -
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,
sliced, to garnish
Instructions
- Heat a skillet over medium flame. Add sesame oil, ginger, and garlic, and sauté for one minute until fragrant. Add soy sauce, brown sugar, cornstarch slurry (water mixed with cornstarch), and salt. Bring to a boil, stirring constantly, until the mixture begins to thicken. Simmer for 3-4 minutes, then remove from heat and allow the teriyaki sauce to cool completely.
- In a bowl, combine the cubed chicken pieces with half of the prepared teriyaki sauce. Toss well to coat evenly, then marinate in the refrigerator for at least 1 hour, or preferably 2-4 hours for maximum flavor.
- If using wooden skewers, soak them in water for at least 30 minutes. Thread the chicken and bell pepper pieces alternately onto the skewers, leaving a small space at each end.
- Preheat your grill, griddle, or grill pan to medium-high heat and lightly oil the grates. Place the chicken skewers on the hot surface and cook for 8-10 minutes, turning them frequently, until the chicken is cooked through (internal temperature of 165°F / 75°C) and the bell peppers are tender-crisp.
- Once cooked, transfer the skewers to a platter. Brush generously with the reserved teriyaki sauce and garnish with sliced green onions and sesame seeds. Serve immediately.
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, or even overnight.
- 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, ensuring tender chicken.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Don’t Overcrowd: Cook skewers in batches if necessary to ensure even cooking and proper charring.
- Check Internal Temperature: Chicken is done when it reaches an internal temperature of 165°F (75°C).
Nutrition
Calories:
365
kcal
|
Carbohydrates:
36
g
|
Protein:
41
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
109
mg
|
Sodium:
2219
mg
|
Potassium:
931
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
602
IU
|
Vitamin C:
61
mg
|
Calcium:
56
mg
|
Iron:
2
mg