A plate of grilled teriyaki chicken skewers with a serving on a plate with rice, broccoli, sesame seeds, and green onion.

Teriyaki Chicken Skewers

Author: Stephanie Kay

This grilled teriyaki chicken skewers recipe will quickly become a new favorite! Easy to make and full of flavor, these chicken skewers are the perfect addition to your next BBQ.

  • Author: Stephanie Kay
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 8 skewers 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: Asian
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  1. In a large bowl or container, add the soy sauce, brown sugar, honey, ginger, garlic, rice vinegar, sesame oil, cornstarch, and whisk to combine. Add the cubed chicken to the bowl, toss to coat it in the marinade, and cover, refrigerate, and marinate for at least 30 minutes or up to 24 hours.
  2. Once the chicken has marinated, thread it onto skewers. If using wooden skewers, soak them in water for 10-30 minutes before adding the chicken to ensure they do not burn.
  3. Preheat a grill or grill pan to medium-high heat, add the chicken skewers to the grill, and cook for 5-7 minutes per side, turning once, until the chicken is cooked through, or a thermometer reads 165°F.
  4. Optional: If there is any leftover marinade in your bowl, you can turn it into a quick teriyaki sauce while the chicken skewers are cooking. Simply pour any excess marinade into a small pan or saucepan, add a tablespoon of water, and bring it to a boil stirring it frequently until the sauce has thickened and reached a temperature of 165°F. If the sauce gets too thick, simply thin it with additional tablespoons of water and continue stirring and cooking until desired texture is reached.
  5. Once cooked, remove the skewers from the grill and serve immediately. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
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If you don’t have fresh ginger or garlic, simply use 1/2 teaspoon garlic powder and 1/4 teaspoon ginger powder instead.