TERIYAKI CHICKEN SKEWERS

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These delicious teriyaki chicken skewers are marinated in a flavorful homemade teriyaki sauce. During spring and summer weekends, fire up the grill. Make this easy recipe for grilled teriyaki chicken on a stick!

PIN TERIYAKI CHICKEN KABOBS

Teriyaki chicken on a stick over fluffy white rice sprinkled with sesame seeds and green onions.

Host a backyard gathering with family and friends. Complete your BBQ meal with macaroni salad, fluffy white rice, or coleslaw. Or skewer up some veggie kabobs. Use chunks of bell pepper, onion, and pineapple!

Teriyaki chicken skewers cooking on an outdoor grill.

recipe ingredients

Like grilled pork loin kabobs and spicy grilled lime shrimp, this easy recipe comes together quickly with fresh meat and a few basic pantry staples. To save time, check at the meat counter for pre-flattened chicken breast.

Here’s what you’ll need for teriyaki chicken skewers.

  • Chicken breast, boneless skinless
  • Fresh ginger
  • Garlic cloves
  • Soy sauce
  • Rice wine vinegar (or rice vinegar)
  • Sesame seed oil
  • Molasses
  • Honey
  • Pineapple juice
  • Smooth peanut butter*
  • Crushed red chili flakes
  • Sesame seeds (white and/or black)
  • Ground black pepper
  • OPTIONAL: Green onions for garnishing
Ingredients for Teriyaki Chicken Skewers laid out on a white tabletop.

*PEANUT ALLERGY ALERT: Avoid a medical emergency. If making this recipe for a potluck, a crowd, or for children who are not your own, leave out the peanut butter. You never know who might have a peanut allergy.

BEST INGREDIENT SUBSTITUTIONS

Missing an ingredient for this recipe? Don’t put on your shoes and head to the market. Instead, head over to your fridge and pantry. Check for these easy ingredient swaps! Your teriyaki chicken will still taste great.

  • CHICKEN BREAST: Substitute with boneless skinless chicken thighs.
  • FRESH GINGER: Use jarred minced ginger.
  • RICE VINEGAR: Apple cider vinegar is an excellent swap!
  • SESAME SEED OIL: Here’s a chef’s secret for making DIY Sesame Oil. Toast sesame seeds in canola oil over low heat. It tastes the same as store-bought or even better! In a pinch: use tahini, sunflower oil, or peanut oil.
  • MOLASSES: Use melted brown sugar as an ingredient swap! Mix brown sugar with a bit of water. Melt it on the stovetop or in the microwave.
  • PINEAPPLE JUICE: Orange juice is an easy substitute.
  • SMOOTH PEANUT BUTTER: Use chunky peanut butter. Or in a pinch, use sunflower butter, soy butter, or Almond butter (nut allergy alert).
  • RED CHILI FLAKES: Use chili powder, smoked paprika, ground cayenne pepper, or a finely-minced fresh chile.
Platter of chicken skewers and veggie kabobs fresh off the grill.

ASSEMBLE THE EASY MARINADE

For this homemade teriyaki sauce recipe, you won’t need cornstarch, or be asked to whisk ingredients in a saucepan over the stove. I prefer to keep things quick and simple!

Here’s how to prep the chicken marinade: Add all ingredients to a glass measuring cup. Whisk until blended.

How to make homemade teriyaki sauce for marinating chicken skewers.

Cover the measuring cup with plastic wrap. Refrigerate at least 30 minutes or overnight. The ingredients need time to meld together. The result is a restaurant-style teriyaki-chicken marinade that tastes incredible.

PREP AND ASSEMBLE THE CHICKEN SKEWERS

RECIPE PREP: Soak wooden skewers in water for at least 30 minutes. This prevents the wood from burning and breaking apart on the grill. Put the sticks in a baking dish filled with water. Anchor them down with 2 heavy utensils to keep them from floating to the surface.

Wooden skewers soaking in water in a baking tray held down with 2 gold knives.
  • STEP 1: Slice the chicken breast into wide thin layers. Pound it even thinner with a mallet or the back of a heavy wooden spoon.
  • STEP 2: Slice chicken into long thin strips, about 2-inches wide. Always slice meat and poultry against the grain. Shorter muscle fibers result in juicer more tender pieces of meat! It’s okay if some strips are shorter than others. To avoid shredding the meat, make each cut in 1 clean slice.
  • STEP 3: Transfer the strips to a wide bowl. Set aside 1/2 cup of the teriyaki marinade for later. Pour remaining sauce over the top of the meat. Briefly toss chicken to make sure all areas are soaked. Cover the bowl with plastic wrap. Marinate in the fridge for at least 30 minutes. But marinating 5 to 6 hours will result in the best flavor!
  • STEP 4: Thread the chicken onto wooden or metal skewers. Place them on a tray. Cover with plastic wrap and refrigerate until grilling time. Discard the used marinade.
How to assemble teriyaki chicken on a stick, step by step, shown in a 4-image collage.

FOOD SAFETY: Use a non-porous cutting board when prepping raw meat and poultry. Bacteria can successfully thrive in the pores of wooden boards, possibly contaminating other ingredients. This can lead to food poisoning.

HOW TO GRILL TERIYAKI CHICKEN ON A STICK

  • Cook chicken kabobs over medium-high heat, about 350°F.
  • Rotate the sticks, grilling the meat about 8 to 10 minutes. The teriyaki chicken skewers should be lightly charred on all sides. Brush grilled chicken with the reserved 1/2 cup of teriyaki sauce.
  • Check the temperature with a meat thermometer. When done, the reading should be at least 165°F (73.9°C).
  • Transfer kabobs to a clean platter. If desired, sprinkle with sesame seeds and chopped green onion. Serve immediately.
Teriyaki chicken skewers grilling on an outdoor BBQ along with vegetable kabobs.

RECIPE FAQ & EXPERT TIPS

These are the most frequently asked questions for teriyaki chicken skewers. Each grilling tip will help you master the art of cooking kabobs.

Small platter of teriyaki chicken on a stick.
WHAT IS A SKEWER?

It’s a long thin piece of wood or metal used for keeping meat and veggies from falling through the grates of a grill when being cooked. Strips of meat and/or veggies are threaded onto the skewers.

HOW TO MAKE AND STORE PRE-SOAKED SKEWERS?

Buy a large pack of wooden skewers. Soak them in water for 30 minutes to 1 hour. After draining off the water, wrap them in layers of plastic and foil, or put them in a freezer-safe container. Freeze until needed! This is a huge time-saver when making kabobs for dinner.

IS “CHICKEN ON A STICK” A MAKE-AHEAD RECIPE?

Yes, it is! You can marinate the meat overnight and then skewer the chicken the following day. Or you can marinate and skewer the kabobs the evening before so they’re ready to grill the next day.

HOW LONG TO MARINATE CHICKEN?

Marinate teriyaki chicken in the fridge for a minimum of 1 hour. For the best infusion of flavor, marinate it overnight.

HOW LONG CAN YOU KEEP RAW KABOBS?

Chicken that’s raw and skewered can be kept in the fridge for up to 2 days. For food safety, if the shish kebabs have not been cooked within 1 to 2 days, they must be discarded.

HOW TO GRILL CHICKEN SKEWERS INDOORS?

For indoor grilling, use a cast-iron grill pan. For best results, preheat the pan for 5 minutes over medium heat. To check to see if it’s ready, flick a few drops of water on the pan. If the droplets evaporate, you’re ready go. Brush a small amount of canola oil over the surface of the pan. Then arrange the skewers in a single layer. Cook and rotate until done.

HOW TO KNOW WHEN KABOBS ARE DONE?

Check for doneness with a meat thermometer. At the thickest section of the meat the temperature should register at least 165°F (73.9°C). For more information on chicken food safety, visit the USDA website.

Teriyaki chicken on a stick over fluffy white rice sprinkled with sesame seeds and green onions.

MORE ASIAN-INSPIRED RECIPES!

If you love teriyaki chicken on a stick, you’ll also enjoy these flavorful Asian dishes. They’re super delicious!

RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

Friends say this is the best recipe for grilled teriyaki chicken skewers. They’re tender, juicy, and mouthwatering. You can’t eat just one! If you agree, give this savory entree a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Small platter of teriyaki chicken on a stick.

TERIYAKI CHICKEN SKEWERS


  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Marinating Time: 1 Hour
  • Cook Time: 10 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 4 Servings 1x

Description

Strips of chicken are marinated in a savory homemade teriyaki sauce, then threaded onto skewers. Teriyaki chicken on a stick is an easy recipe for the grilling season. It’s so flavorful!


Ingredients

Scale
  • 2 pounds boneless skinless chicken breast
  • 1 1/4 teaspoons fresh ginger, peeled and finely minced (or use minced ginger from a jar)
  • 2 cloves garlic, peeled and finely minced
  • 1/3 cup soy sauce
  • 1/2 cup dark sesame oil
  • 1/3 cup rice wine vinegar OR rice vinegar
  • 3 1/2 tablespoons pineapple juice
  • 2 1/2 tablespoons honey
  • 1 tablespoon molasses
  • 1 1/2 tablespoons smooth peanut butter*
  • 1 1/4 teaspoons crushed red chili flakes
  • 1 teaspoon sesame seeds (white and/or black)
  • 1/8 teaspoon ground black pepper
  • OPTIONAL: Green onions for garnishing

*PEANUT ALLERGY ALERT: When cooking for a crowd, or for children who are not your own, leave out the peanut butter. You never know who might be allergic to nuts. 


Instructions

PREP TERIYAKI MARINADE

  1. Add ingredients to a glass measuring cup. Whisk until blended.
  2. Cover with plastic wrap and refrigerate for at least 30 minutes. The flavors need time to meld together.

ASSEMBLE CHICKEN SKEWERS

RECIPE PREP: Soak wooden skewers in water for at least 30 minutes. This prevents the wood from burning and breaking apart on the grill. Put the sticks in a baking dish filled with water. Anchor them down with 2 heavy utensils to keep them from floating to the surface.

  1. Slice the chicken breast into wide thin layers. Pound it even thinner with a mallet or the back of a heavy wooden spoon. 
  2. Slice  chicken into long thin strips, about 2-inches wide. Always slice meat and poultry against the grain. Shorter muscle fibers result in juicer more tender pieces of meat! It’s okay if some strips are shorter than others. To avoid shredding the meat, make each cut in 1 clean slice.
  3. Transfer the strips to a wide bowl. Set aside 1/2 cup of the teriyaki marinade for later. Pour remaining sauce over the top of the meat. Briefly toss chicken to make sure all areas are soaked. Cover the bowl with plastic wrap. Marinate in the fridge for at least 30 minutes. But marinating 5 to 6 hours will result in the best flavor! 
  4. Thread the chicken onto wooden or metal skewers. Place them on a tray. Cover with plastic wrap and refrigerate until grilling time. Discard the used marinade.

GRILL TERIYAKI CHICKEN ON A STICK

  1. Cook the kabobs over medium-high heat, about 350°F. Rotate the sticks, grilling the meat about 8 to 10 minutes. The teriyaki chicken skewers should be lightly charred on all sides. Brush grilled chicken with the reserved 1/2 cup of teriyaki sauce.
  2. Check the temperature with a meat thermometer. When done, the reading should be at least 165°F (73.9°C). Transfer kabobs to a clean platter. If desired, sprinkle with sesame seeds and chopped green onion. Serve immediately.

Notes

FOOD SAFETY: Use a non-porous cutting board when prepping raw meat and poultry. Bacteria can successfully thrive in the pores of wooden boards, possibly contaminating other ingredients. This can lead to food poisoning. 

HOW LONG CAN YOU KEEP RAW KABOBS? Chicken that’s raw and skewered can be kept in the fridge for up to 2 days. For food safety, if the shish kebabs have not been cooked within 1 to 2 days, they must be discarded. 

  • Category: Dinner
  • Method: Grill
  • Cuisine: Asian, American

Keywords: Teriyaki Chicken Skewers, Teriyaki Chicken Kabobs, Teriyaki Chicken on a Stick, Grilled Teriyaki Chicken

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

TERIYAKI CHICKEN SKEWERS > JOIN THE CONVERSATION

When you discovered this post, were you looking for easy recipes for the grill? Do you enjoy chicken kabobs or grilling larger pieces of poultry? Share your thoughts on this teriyaki chicken on a stick recipe in the comments!

5 thoughts on “TERIYAKI CHICKEN SKEWERS”

  1. Yummy! These chicken skewers look so delicious and flavorful! So excited to make these Friday night! Saved this recipe to my bookmarks!

    Reply
  2. The perfect recipe for this time of the year. Exactly what I was looking for! The marinade is incredible. This recipe’s a keeper!

    Reply
  3. We love grilling all summer long, so we are definitely adding these chicken skewers to our list!

    Reply
  4. These teriyaki skewers were so good! Loved how easy it was to make and the sauce was delicious.

    Reply

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