Go Back

Best Ever Teriyaki Chicken Skewers

Best ever teriyaki chicken skewers with glossy, caramelized glaze and visible grill marks. Marinated chicken thighs go on soaked skewers, then get a quick cornstarch-thickened teriyaki brushing in the final minutes for sweet-and-savory shine.
Print Recipe Pin Recipe
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: 580
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the teriyaki marinade
  1. Whisk together soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl until the sugar dissolves and the mixture looks uniform.
  2. Reserve 1/3 of the marinade, then pour the remaining marinade over the chicken thigh cubes.
  3. Cover and marinate the chicken for 30 minutes to 2 hours, so the surface darkens slightly and becomes fragrant.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, using 5-6 pieces per skewer for even cooking.
  2. Grill the skewers over medium-high heat for 12-15 minutes, turning every 3-4 minutes until charred and cooked through with distinct grill marks.
Thicken and glaze
  1. Simmer the reserved marinade with cornstarch and water until thickened to a glossy consistency.
  2. Brush the thickened glaze over the skewers in the last 2 minutes of grilling so it clings and caramelizes visibly.
Finish
  1. Garnish with sesame seeds and sliced green onions before serving, letting the bright garnish pop against the dark caramelized glaze.

Notes

For the stickiest glaze and deepest grill marks, let excess marinade drip off the chicken before it hits the grill, and avoid over-turning (turn every 3-4 minutes). Refrigerate cooked skewers up to 3 days; reheat gently in a covered pan to prevent drying. Freeze cooked chicken skewers up to 2 months, thaw overnight in the fridge. Dietary swap: use tamari (gluten-free soy sauce) in place of soy sauce for a gluten-free option (check mirin labels too).