Teriyaki Chicken Skewers

Why You’ll Love Teriyaki Chicken Skewers Recipe

I enjoy this recipe because the long marinating time builds deep flavor, while slow grilling keeps everything juicy and rich. I like how the homemade teriyaki sauce coats each skewer beautifully, creating that sticky, irresistible finish. These skewers feel hearty, filling, and worth every minute of prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Skewers:
4 lbs Chicken Thighs skinless & boneless
1 lbs Thinly Sliced Smoked Beef Strips
1 cup Salt, Pepper, Garlic Seasoning (SPG)
Sesame Seeds garnish
Scallions garnish

Marinade:
3 cups Soy Sauce
¼ cup Brown Sugar
2 tbsp Rice Vinegar
2 Minced Garlic
1 tsp Sesame Seed Oil

Teriyaki Sauce:
1.25 cup Water
1 cup Soy Sauce
2 tbsp Brown Sugar
1 tbsp Honey
1 tbsp Minced Garlic
1 tsp Red Chili Flakes
1 tsp Grated Ginger
¼ cup Cornstarch Slurry (¼ cup water + 3 tsp cornstarch mixed)
Salt to taste

Directions

I begin by mixing all the marinade ingredients in a bowl until fully combined. I add the chicken thighs to a food-safe bowl or bag, pour the marinade over them, and refrigerate for 4–12 hours so the flavor fully penetrates the meat.

To make the teriyaki sauce, I add all the sauce ingredients except the cornstarch slurry to a pot over medium heat. I bring it to a boil, then let it simmer for about 3–4 minutes. I stir in the cornstarch slurry until the sauce thickens, then remove it from the heat and let it cool.

I remove the chicken from the marinade and discard any excess liquid. I pound the chicken thighs until they’re about ⅛-inch thick. I lay out a large sheet of chicken, add a layer of smoked beef strips, then top with another layer of chicken. I wrap everything tightly in foil, place it on a tray, and freeze for at least 1 hour, ideally up to 4 hours, to make slicing easier.

I preheat my grill to medium heat, around 325°F. I remove the chilled meat, slice it into 2×2-inch cubes, and skewer them. I season the outside with SPG, then place the skewers on the grill. I cook them slowly for 15–20 minutes, basting frequently with the teriyaki sauce, until the internal temperature reaches 165°F. Once cooked, I pull them off the grill and let them rest briefly.

I serve the skewers with rice, vegetables, extra teriyaki sauce, sesame seeds, and scallions.

Servings and Timing

I get 4 servings from this recipe. Prep time takes about 2 hours, marinating time is around 4 hours, cooking takes about 30 minutes, and the total time comes to roughly 6 hours and 30 minutes.

Variations

I sometimes add pineapple chunks to the skewers for a sweet contrast. When I want extra heat, I increase the red chili flakes or add fresh chili. I also like brushing on extra sauce right before serving for an extra glossy finish.

Storage/Reheating

I store leftover skewers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently on the grill or in the oven and brush with extra teriyaki sauce to keep them moist.

FAQs

Can I use chicken breast instead of thighs?

I can, but I prefer thighs because they stay juicier during grilling.

How long should I marinate the chicken?

I find 4–12 hours gives the best depth of flavor.

Can I cook these without a grill?

I’ve made them in the oven, but grilling gives the best texture and flavor.

Why freeze the layered chicken?

I freeze it so slicing and skewering is much cleaner and easier.

How do I prevent the sauce from burning?

I grill over medium heat and baste gradually rather than all at once.

Can I make the sauce ahead of time?

I often prepare it a day in advance and refrigerate it.

Should I soak wooden skewers?

I soak them if I’m using wood so they don’t burn.

Can I reduce the sweetness?

I slightly reduce the brown sugar for a more savory finish.

What sides go best with this?

I like rice, grilled vegetables, or a crisp salad.

Can I double the recipe?

I double it often, just allowing extra grill space and time.

Conclusion

I think these teriyaki chicken skewers are a rewarding, flavor-packed dish that shines with patience and simple technique. With juicy chicken, rich layers, and a sticky-sweet glaze, this is a recipe I return to whenever I want something bold, satisfying, and guaranteed to impress.