Description
Discover the ultimate grilled teriyaki chicken skewers recipe—juicy, caramelized, and perfect for summer BBQs. Easy steps, tasty tips!
Ingredients
Scale
- 1 ½ lb (≈ 680 g) boneless, skinless chicken thighs, cut into 1‑inch cubes
- ¼ cup low‑sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 1 Tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 Tbsp sesame oil
- ½ tsp freshly ground black pepper
- 2 Tbsp toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
- 8 metal or bamboo skewers (if bamboo, soak in water 20 min)
- 1 Tbsp vegetable oil (for brushing the grill)
Instructions
- Prepare the glaze. In a medium bowl whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until smooth.
- Marinate the chicken. Add the chicken cubes to the bowl, toss to coat, and let sit at room temperature for 30 minutes. This short marinate keeps the chicken tender while infusing flavor.
- Preheat the grill. Heat a gas or charcoal grill to medium‑high (about 400°F/200°C). Brush the grate lightly with vegetable oil to prevent sticking.
- Thread the chicken. Thread the marinated cubes onto the skewers, leaving a tiny gap between pieces for even cooking.
- Grill the skewers. Place them on the hot grill. Cook for 4‑5 minutes on the first side, then flip.
- Baste and finish. While flipping, brush the chicken with any remaining glaze. Grill the second side for another 4‑5 minutes, basting once more halfway through. The edges should be glossy and slightly charred.
- Check doneness. Cut into one piece; the juices should run clear and the internal temperature must reach 165°F (74°C).
- Rest and serve. Transfer the skewers to a plate, sprinkle with toasted sesame seeds and sliced green onions if using. Serve hot with steamed rice or a crisp salad.
Notes
- Use chicken thighs instead of breasts for extra juiciness; they stay moist on the grill.
- Don’t overcrowd the skewers – a small gap lets heat circulate.
- If you prefer a thicker glaze, simmer the leftover sauce in a saucepan for 2‑3 minutes until it reduces.
- For a smoky flavor, add a few wood chips to a charcoal grill or use a smoker box on a gas grill.
- Keep a spray bottle of water handy to tame flare‑ups.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken skewers grilled teriyaki