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Best Ever Teriyaki Chicken Skewers

Best ever teriyaki chicken skewers with glossy, caramelized glaze and visible grill marks. Chicken is marinated, grilled until charred and cooked through, then finished with a thickened reserved teriyaki syrup.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki marinade
  • 0.5 cup soy sauce
  • 0.25 cup mirin
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 3 garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water
Chicken and skewers
  • 2 lb chicken thighs cut into 1.5-inch cubes
  • 1 wooden skewers soaked in water
  • sesame seeds for garnish
  • green onions sliced, for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 grill

Method
 

Make the teriyaki marinade
  1. Whisk soy sauce, mirin, brown sugar, rice vinegar, garlic, grated ginger, and sesame oil until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/3 of the marinade and pour the remaining marinade over the chicken thighs, coating every cube.
  3. Cover and marinate for 30 minutes to 2 hours in the refrigerator while the flavors penetrate the chicken.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, using 5-6 pieces per skewer for even cooking.
  2. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes until the chicken is charred and cooked through.
Thicken and glaze
  1. Simmer the reserved marinade with cornstarch and water until thickened to a syrupy consistency.
  2. Brush the thickened teriyaki glaze over the skewers in the last 2 minutes of grilling so it caramelizes and clings.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions right before serving for a fresh, savory top note.

Notes

Pro tip: keep turning on schedule (every 3-4 minutes) so the surface chars without drying out the centers. Store leftover teriyaki chicken skewers covered in the refrigerator up to 3 days; reheat gently in a skillet over medium-low heat until warmed through. Freezing is not recommended due to texture changes from the glaze. Dietary swap: use tamari instead of soy sauce for a gluten-free option.