Chicken on sticks. Sweet, garlicky, sticky glaze. What’s not to love? Teriyaki chicken skewers come together fast, cook faster, and disappear fastest. No fancy ingredients. No complicated steps.
Just juicy chicken and that glossy, addictive sauce.
Ingredients
Makes 8-10 skewers (serves 4).
Step-by-Step Instructions
Make the Sauce
Combine soy sauce, water, brown sugar, mirin, garlic, and ginger in a small pot.
Simmer 3 minutes. Add cornstarch slurry. Stir until thick (1 minute).
Reserve half the sauce for serving. Use the other half for basting.
Prep Skewers
Cut chicken into 1-inch chunks. Thread onto skewers (metal or soaked bamboo).
Grill or Broil
Grill: Medium-high heat. Cook 3-4 minutes per side, basting with sauce.
Broiler: Place skewers on foil-lined tray. Broil 4 minutes, flip and baste, broil 3 more minutes.
Finish
Brush with reserved sauce. Top with green onions and sesame seeds. Serve with rice.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 8-10 skewers
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Keeps 3-4 days. Reheat in skillet or air fryer (not microwave).
- Freezer (uncooked, skewered): Freeze on a tray, then bag. Cook from frozen, add 2-3 minutes per side.
- Freezer (cooked): Up to 2 months. Reheat at 350°F for 10 minutes.
Pro Tip:
- Use chicken thighs. Breasts work, but thighs stay juicy even if you overcook them slightly. Also, reserve half the sauce—using raw basting sauce that touched chicken is a no-go.
