Name: Ultimate Grilled Teriyaki Chicken Skewers
Prep time: 40 min
Cook time: 30 min
Total time: 75 min
Ingredients: 3 Tablespoons Corn Starch; 1 1/2 Cups Water; 1/3 Cup Brown Sugar or Coconut Sugar; 1/2 Cup Soy Sauce (I recommend using low sodium soy sauce); 4 Cloves Garlic (minced); 2 Tablespoons Rice Vinegar; 1 Tablespoon Ground Ginger; 2 Tablespoons Honey; 1 Tablespoon Sesame Oil; 3 Pounds Chicken Thighs (cut into 1" cubes); 1 Bunch Chives (chopped); 2 Tablespoons Sesame Seeds

There is no dish more tender and flavorful than grilled chicken that’s marinated in a delicious sauce and grilled to perfection. These are the Ultimate Grilled Teriyaki Chicken Skewers, and they are perfect for serving at your next backyard party or summertime event!

A platter of glazed chicken skewers garnished with sesame seeds and chopped herbs. A bowl of white sesame seeds with a small wooden scoop sits nearby, along with a side dish containing more chopped herbs. The skewers are served on a white oval plate.

Friends, with summer right around the corner, do you know what that means? It’s almost grilling season! There is nothing that I love more than getting to grill in the backyard with my boys, and this year, I have so many grill-friendly recipes to share with you. And first up, is one of my all-time favorite recipes: my Ultimate Grilled Teriyaki Chicken Skewers.

These skewers are made from tender and juicy chicken that is marinated in a thick and rich teriyaki sauce. The end result is a chicken that is perfectly grilled and crisp on the outside, and bursting with flavor on the inside. I love pairing these skewers with your favorite grilled veggies and fluffy white rice, for the ultimate summertime dinner!

Overhead view of a kitchen countertop with various ingredients arranged artfully. Raw chicken pieces in a tray, seasonings, herbs, garlic, flour, measuring cups with liquids, and skewers are all neatly organized, suggesting preparation for a cooking or grilling recipe. — To make these chicken skewers, you will need corn starch, water, soy sauce, brown sugar, garlic, rice vinegar, ground ginger, honey, sesame oil, chicken thighs, chopped chives, and sesame seeds.

A top view of a cooking preparation scene featuring raw skewered chicken pieces on a plate, a bowl with a whisk and sauce, a brush, dried spices in bowls, a garlic bulb, chopped herbs, an oil or sauce bottle, and various food ingredients on a yellow tile background. — To make these chicken skewers, you will need corn starch, water, soy sauce, brown sugar, garlic, rice vinegar, ground ginger, honey, sesame oil, chicken thighs, chopped chives, and sesame seeds.

What You Need to Make These Party-Friendly Grilled Chicken Skewers

Corn Starch & Water: The key to making this sauce nice and thick is to create a slurry with corn starch and water. A thick consistency is key to getting the sauce to stick to the chicken!
Brown Sugar or Coconut Sugar: Both brown sugar and coconut sugar add the perfect touch of sweetness to this teriyaki sauce. Either one works just as well!
Soy Sauce: I recommend using low-sodium soy sauce, so that the teriyaki sauce doesn’t turn out too salty.
Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
Rice Vinegar: Rice vinegar adds just the right amount of tang to the sauce. Don’t skip it!
Ground Ginger: Ground ginger packs a punch to any recipe, including this one.
Honey: When combines with the brown sugar or coconut sugar, the honey adds the perfect amount of sweetness to this teriyaki sauce.
Sesame Oil: Sesame oil is packed with flavor, and really brings this teriyaki sauce to life.
Chicken Thighs: When it comes to the perfect cut of chicken for these skewers, I love using chicken thighs. They are nice and juicy, which means they’ll soak up the sauce and remain tender and delicious when grilled!
Garnishes: These are optional, but I love garnishing these chicken skewers with a sprinkle of chopped chives and sesame seeds!

Five skewers of raw chicken marinated in a reddish-brown sauce are placed on an oval white plate. Surrounding the plate are small bowls containing chopped chives, sesame seeds, and a seasoning powder, all set on a yellow tiled surface. — Prepare the chicken by cutting it into 1″ cubes and place them into a bowl. Next, remove the sauce from the fridge, and add 1/2 of it into the bowl with the chicken, and toss until the chicken cubes are coated in the sauce. Set the other half of the sauce aside.

How To Make These Easy Grilled Chicken Skewers

To make these Grilled Teriyaki Chicken Skewers, start by preparing the teriyaki sauce: add the cornstarch and water to a bowl and whisk to combine, until it starts to form a slurry.

Next, heat a small saucepan, on the stove, over medium heat, and add the cornstarch mixture to the pan, alongside the brown sugar (or coconut sugar), soy sauce, minced garlic, rice vinegar, ground ginger, honey, and sesame oil. Bring the sauce to a simmer, then whisk until the sauce lightly thickens. Once the sauce is done, remove it from the heat and allow it to cool completely. If you want to expedite the process, you can transfer the saucepan to the fridge while you prepare the rest of the recipe.

Close-up of multiple glazed chicken skewers being grilled on a stovetop grill. A brush applies additional glaze to the skewers, making them appear glossy and caramelized with a mix of burnt and tender chicken pieces. — Next, preheat your grill to 350 F. Once the grill reaches temperature, transfer the skewers to the grill and allow them to cook for 20-30 minutes.

Four grilled chicken skewers glazed with a sauce and sprinkled with sesame seeds and chopped chives are arranged on a white plate. Surrounding the plate are a bowl of sesame seeds with a wooden spoon, a yellow napkin, a glass of water, and silverware. — Next, preheat your grill to 350 F. Once the grill reaches temperature, transfer the skewers to the grill and allow them to cook for 20-30 minutes.

Prepare the chicken by cutting it into 1″ cubes and place them into a bowl. Next, remove the sauce from the fridge, and add 1/2 of it into the bowl with the chicken, and toss until the chicken cubes are coated in the sauce. Set the other half of the sauce aside.

Allow the chicken to marinate in the sauce for a minimum of 30 minutes, or a maximum of overnight. If letting it marinate for more than 30 minutes, cover the bowl and transfer it to the fridge. Once the chicken has marinated, place it onto the skewers.

Next, preheat your grill to 350 F. Once the grill reaches temperature, transfer the skewers to the grill and allow them to cook for 20-30 minutes, or until the internal temperature reaches 165 F. Be sure to rotate the skewers every 3-4 minutes, so that the chicken doesn’t burn. At approximately the 15 minute mark, use the remainder of the teriyaki sauce to baste the chicken.

Once the chicken is done, remove it from the grill. Garnish with chopped chives and sesame seeds, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.