Grilled Teriyaki Chicken Skewers
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Grilled teriyaki chicken is one of my favorite dinners to make when the kids are hungry and I want to spend the evening outside instead of in the kitchen. I can get everything prepped ahead of time, which leaves me more time to enjoy being outside with my family.
Chicken skewers have always been one of my favorite ways to grill because everyone can grab one and start eating right away. I never get tired of the sweet-and-savory flavor, and it’s a recipe that always reminds me of summer evenings with my family.
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Why This Recipe is a Family Favorite
These teriyaki chicken skewers are easy to make with simple ingredients you can find at almost any grocery store. There’s nothing complicated about the process, so they’re a great recipe whether you’re new to grilling or have been doing it for years.
The smaller pieces of chicken cook in less time than grilling a whole chicken breast, making it easy to get dinner on the table really quickly. They’re also a nice alternative to the usual burgers and brats when you’re ready to change up your grilling menu.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- If you use wooden skewers, soak them in water before assembling so they don’t burn on the grill.
- Leave a bit of space between each piece of chicken so the heat can circulate and cook everything evenly.
- Turn the skewers occasionally so every side browns evenly.
- Let the chicken rest for a few minutes before serving to help keep it juicy.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
Chicken thighs stay tender and juicy on the grill and are less likely to dry out than chicken breasts. If you prefer, boneless, skinless chicken breasts work well too.
Coconut aminos creates a savory marinade with a touch of sweetness. If soy isn’t a concern, low-sodium soy sauce is an easy substitute. For a sweeter shortcut, my soy free teriyaki sauce or your favorite bottled teriyaki sauce also works.
Toasted sesame oil gives the boldest flavor, but regular sesame oil works well too.
Fresh ginger give the marinade its classic teriyaki flavor. If you don’t have fresh ginger, an equal amount of ginger paste or half the amount of ground ginger can be used in a pinch. Though, fresh will give you the brightest flavor.
How to Make Grilled Teriyaki Chicken
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- Measure the teriyaki marinade ingredients into a bowl. Be sure to reserve half of the green onions to use as garnish later.
- Whisk the marinade well to combine everything. This helps distribute the flavors before you add the chicken.
- Pour the marinade over the chicken. Use tongs to turn and stir every piece to be sure it has a nice coating. Marinate the teriyaki chicken for 30 minutes at room temp, or pop it in the fridge for up to 12 hours. This is a great way to meal prep!
- After it marinates, remove the pieces from the bowl and let any excess marinade drip away before you thread the teriyaki chicken on skewers.
Helpful Tip
If you'll be using wooden skewers for your kabobs, be sure to soak them in water for 10 minutes or so. This helps to prevent them from catching fire on the grill.
- Thread the chicken onto the skewers, leaving a little space between each piece. That extra room helps the chicken brown nicely on the grill.
- Grill the chicken skewers, using tongs to turn them over occasionally. Keep them on the grill until the chicken is lightly charred and cooked through.
- Sprinkle the remaining green onions and sesame seeds over everything before serving.
How to Meal Prep Teriyaki Chicken Skewers
To prep ahead:
I like to cut the chicken into bite-sized pieces and whisk together the marinade earlier in the day. Then I combine everything in a bowl or zip-top bag and let it marinate in the refrigerator for up to 24 hours. When it's time for dinner, all I have to do is thread the chicken onto skewers and fire up the grill.
To freeze before cooking:
One of my favorite meal prep shortcuts is freezing the chicken right in the marinade. I add everything to a freezer-safe bag or airtight container and freeze it for up to 3 months. When I'm ready to make it, I thaw it overnight in the refrigerator, thread the chicken onto skewers, and grill as directed.
To meal prep for the week:
If I'm planning lunches or quick dinners, I'll grill the chicken ahead of time and let it cool completely. I usually remove the chicken from the skewers before storing it in an airtight container in the refrigerator, where it keeps well for up to 4 days. It's easy to add to rice bowls, salads, or roasted vegetables throughout the week.
Reheating the Grilled Teriyaki Chicken
There are 3 ways to reheat the chicken:
- Skillet: Warm over medium-low heat for a few minutes, turning occasionally until heated through.
- Microwave: Heat in 30-second intervals at 80% power until warmed through.
- Air Fryer: Reheat at 350°F for 3-4 minutes, or until hot.
Serving Suggestions
Teriyaki chicken on a stick is delicious served with steamed jasmine rice, grilled vegetables, pineapple fried rice, or a chickpea cucumber salad for a complete summer meal. Sometimes I'll cook grilled zucchini and squash right alongside the skewers.
Make it kid friendly:
Slide the chicken off the skewers before serving younger kids, then pair it with rice and their favorite fruit or vegetables for an easy meal. Maybe include some Greek yogurt sauce or stir fry sauce for dipping.
Teriyaki Chicken Skewers FAQs
Absolutely. Metal skewers work just as well and don't need to be soaked before grilling.
You can cook these skewers on an indoor grill pan or under the broiler. Keep an eye on the chicken and turn the skewers as needed so they cook evenly.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Grilled Teriyaki Chicken Skewers
Equipment
- 8 Skewers
- long tongs heat-safe for use on the grill
Ingredients
- 1½ pounds boneless skinless chicken thighs or breasts
- 2 cloves garlic or 2 teaspoons minced garlic
- 1 inch ginger grated, or 1 teaspoon ginger paste
- ½ cup coconut aminos or low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons finely diced green onions divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons sesame seeds optional
Instructions
- Cut 1½ pounds boneless skinless chicken thighs into 1-inch cubes and set aside in a large bowl.
- Peel and grate 1 inch ginger and mince 2 cloves garlic. In a small bowl, whisk together ½ cup coconut aminos or soy sauce, 2 tablespoons sesame oil, minced garlic, grated ginger,1 teaspoons finely diced green onions (reserve the rest for garnish), ½ teaspoon salt, and ½ teaspoon black pepper. Pour the marinade over the chicken turning the pieces over to coat. Cover the bowl with a lid or plastic wrap and marinate at room temperature for 30 minutes or in refrigerator for up to 12 hours.
- Preheat grill to medium-high, about 450°F. Thread the chicken pieces onto skewers, leaving a little space between each piece.
- Once the grill is hot, lightly spray or brush grates with oil. Lay the skewers on the grates, leaving room between them. Grill for 10-12 minutes, using tongs to turn the skewers occasionally so all sides are grilled. Cook until internal temperature of chicken reaches 165°F.
- Top with 2 teaspoons sesame seeds and remaining 1 teaspoons finely diced green onions before serving.
Notes
- If using wooden skewers, be sure to soak them in water for about 10 minutes before assembling the skewers. This will help prevent them from catching fire on the grill.
- For easy meal prep, the chicken pieces freeze well right in the marinade for up to 3 months. Thaw completely in the fridge before assembling onto skewers for grilling.
