Grilled Chicken Teriyaki Skewers

5 from 1 vote

These easy, flavorful Grilled Chicken Teriyaki Skewers are perfect for BBQs or family dinners. Homemade taste beats takeout every time!

Prep Time15

Cook Time20

Marinade4

Course: Main, Main Course, Main Dish

Cuisine: Asian, BBQ, Grilling

Keyword: chicken thighs, garlic, ginger

Servings:

Calories: 621kcal

Cut chicken thighs into 1-inch cubes, discarding large pieces of fat.
2 lbs Chicken Thighs
In a bowl, combine cornstarch and water; whisk until smooth.
1 cup Water, 2 tbsp Cornstarch
Add brown sugar, soy sauce, minced garlic, ginger, rice vinegar, honey, and sesame oil to the bowl. Whisk to combine.
1/3 cup Brown Sugar, 1/3 cup Soy Sauce, 1 tsp Minced Garlic, 2 tsp Minced Ginger, 1 tbsp Rice Vinegar, 1 tbsp Honey, 1 tsp Sesame Oil
Heat the marinade over medium heat until it slightly thickens. Let it cool to room temperature.
Divide the marinade in half. Use one half for marinating the chicken and the other half for basting.
Marinate the chicken in a sealed container or zip lock bag with half of the marinade. Refrigerate for at least 4 hours, preferably overnight.
Soak skewers in water a few hours before grilling.
Thread the marinated chicken onto the skewers.
Preheat the grill to medium heat. Grill the skewers, turning often.
Once the chicken starts to brown, baste with the reserved marinade every 5 minutes.
Grill until chicken reaches an internal temperature of 165°F.
Garnish with chopped green onion before serving.
Chopped Green Onion

Please note that the nutritional information will be slightly off as some of the marinade does get discarded.

Storing Leftovers:

Cool Down: Allow any leftover skewers to cool to room temperature before storing.

Remove from Skewers: For easier storage, it's a good idea to remove the chicken from the skewers.

Airtight Container: Place the leftover chicken in an airtight container.

Refrigerate: Store in the refrigerator, where they will be good for up to 3-4 days.