Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers


  • 2 lbs. chicken thighs (or breasts) cut into 1″ cubes
  • Teriyaki Sauce/Marinade:
  • 2 tbsp cornstarch
  • 1 cup water
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce *low sodium recommended
  • 2 cloves garlic minced
  • 1 tbsp rice vine vinegar
  • 1/2 tbsp fresh ginger minced
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 8 skewers
  • Optional Topping


1 – First, make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. The sauce will be dark brown.

2 – Once the sauce has thickened up, remove from heat and let cool completely. (place in the fridge to speed up the process)

3 – Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.

4 – When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.

5 – Once the grill is hot, place skewers on a lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.

6 – Remove skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds(optional).


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