Sizzling Teriyaki Chicken Skewers: A Taste of Japan in Your Backyard

Have you ever found yourself craving those mouth-watering teriyaki chicken skewers from your favorite Japanese restaurant? I certainly have, and after years of experimentation, I’ve finally perfected a recipe that brings that authentic sweet-savory goodness right to your home kitchen. These skewers—known as “yakitori” in Japan—have become my go-to dish for everything from casual weeknight dinners to impressive backyard gatherings.

When I first attempted making teriyaki chicken skewers at home, I struggled with getting that perfect glaze—too thin and it would just drip off, too thick and it would burn before the chicken cooked through. But don’t worry! I’ve worked through all those challenges so you don’t have to. This recipe combines tender chicken thighs, a homemade teriyaki sauce that’s the perfect balance of sweet and savory, and a foolproof grilling technique that delivers restaurant-quality results every time.

What Makes These Teriyaki Chicken Skewers Special?

Before we dive into the recipe, let me share what makes these skewers so exceptional:

• Authentic Flavor Profile: The homemade teriyaki sauce captures that perfect balance of sweet, savory, and umami that defines real Japanese teriyaki.
• Perfect Texture: Using chicken thighs instead of breast meat ensures juicy, tender results that won’t dry out on the grill.
• Versatility: These skewers work as an appetizer, main course, or party food—and they’re as impressive at casual backyard barbecues as they are at formal dinner parties.
• Make-Ahead Friendly: The marinade actually improves with time, making this a perfect prep-ahead option for busy cooks.

Let’s get cooking!

Ingredients

For the Teriyaki Sauce:

• ½ cup soy sauce (preferably Japanese shoyu)
• ½ cup mirin (Japanese sweet rice wine)
• ¼ cup sake (Japanese rice wine)
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)

For the Skewers:

• 2 pounds boneless, skinless chicken thighs
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large red onion
• 8-10 wooden or bamboo skewers
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Essential Equipment

Before we begin, let’s make sure you have everything you need:

Preparation Steps

Step 1: Prepare the Teriyaki Sauce

I always start with the sauce because it needs time to cool and develop flavor.

1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
3. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth.
4. While stirring constantly, slowly pour the cornstarch mixture into the simmering sauce.
5. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
6. Remove from heat and let cool to room temperature.
7. Reserve ½ cup of the sauce for basting during cooking and serving.

Chef’s Tip: The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

Step 2: Prepare the Chicken and Vegetables

1. If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
2. Cut the chicken thighs into 1½-inch pieces, removing any excess fat.
3. Cut the bell peppers and red onion into 1½-inch chunks that will hold up well on the skewers.
4. Place the chicken pieces in a large bowl and add ¾ of your prepared teriyaki sauce (remember to reserve some for basting).
5. Toss to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight for best results.

Chef’s Tip: Don’t rush the marinating process—this is where all the flavor development happens. I’ve found that overnight marination yields the most flavorful results.

Step 3: Assemble the Skewers

This is where the fun begins! I find this step oddly therapeutic.

1. Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
2. Thread the marinated chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
3. Leave a small space at each end of the skewer for easy handling.
4. Place the assembled skewers on a tray or baking sheet.

Chef’s Tip: Don’t overcrowd your skewers! Leave a tiny bit of space between pieces to ensure even cooking.

Cooking Method

Grilling the Skewers

1. Preheat your grill to medium-high heat (around 375-400°F or 190-205°C).
2. Lightly oil the grill grates to prevent sticking.
3. Place the skewers on the grill, leaving some space between each one.
4. Grill for 4-5 minutes on one side until you see nice grill marks forming.
5. Flip the skewers and brush the cooked side with some of your reserved teriyaki sauce.
6. Continue cooking for another 4-5 minutes, then flip again and brush with more sauce.
7. Repeat this process, turning and basting, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and has a beautiful glaze, about 12-15 minutes total.
8. During the final minute of cooking, brush the skewers one last time with the sauce for that perfect sticky finish.

Chef’s Tip: Keep a close eye on your skewers—the sugar in the teriyaki sauce can burn quickly. If needed, move them to a cooler part of the grill.

Alternative Indoor Cooking Methods

Not everyone has access to an outdoor grill, and that’s perfectly fine! Here are my tested alternatives:

Broiler Method:

1. Position an oven rack 6 inches from the broiler element and preheat the broiler.
2. Line a baking sheet with foil and place a wire rack on top.
3. Arrange the skewers on the wire rack and broil for 4-5 minutes per side, brushing with sauce each time you flip them.
4. Continue until the chicken reaches 165°F internally and has a caramelized glaze.

Grill Pan Method:

1. Heat a grill pan over medium-high heat until hot.
2. Lightly oil the pan and add the skewers in a single layer (you may need to work in batches).
3. Cook for 4-5 minutes per side, turning and basting with sauce as described in the grilling method.

Serving Suggestions

When it’s time to serve these delicious teriyaki chicken skewers, presentation can elevate the eating experience. Here’s how I like to serve them:

Main Course Presentation

1. Arrange 2-3 skewers per person over a bed of steamed jasmine or coconut rice.
2. Drizzle with a little of the reserved teriyaki sauce (warm it slightly first).
3. Sprinkle with toasted sesame seeds and sliced green onions.
4. Serve with a side of stir-fried vegetables or a simple cucumber salad dressed with rice vinegar.

Appetizer Presentation

1. Remove the chicken and vegetables from the skewers and arrange on a serving platter.
2. Provide small dishes of additional teriyaki sauce for dipping.
3. Garnish with sesame seeds, green onions, and a few lime wedges.
4. Add decorative toothpicks for easy grabbing.

Complementary Side Dishes

• Steamed edamame with sea salt
• Japanese cucumber salad (sunomono)
• Miso soup
• Simple green salad with ginger dressing
• Vegetable tempura
• Cold soba noodle salad

Chef’s Tip: For a complete Japanese-inspired meal, serve these skewers alongside some gyoza (Japanese dumplings) and a small bowl of miso soup.

Nutritional Information

For those who are watching their nutrition intake, here’s a breakdown of what you can expect per serving (assuming 2-3 skewers per person):

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Storage and Make-Ahead Tips

One of the things I love most about this recipe is how well it works for meal prep and entertaining. Here are my tried-and-true tips:

For Meal Prep:

1. Marinate the chicken up to 24 hours in advance.
2. Pre-cut all vegetables and store them separately in the refrigerator.
3. Make the teriyaki sauce up to one week ahead and store in an airtight container.
4. Fully cooked skewers can be refrigerated for up to 3 days.

For Entertaining:

1. Assemble the skewers completely up to 4 hours before cooking, keeping them refrigerated.
2. Set up your grill or cooking surface before guests arrive.
3. Cook in batches if needed, keeping early batches warm in a 200°F (95°C) oven.

Reheating Leftovers:

1. For best results, reheat in a 350°F (175°C) oven for 8-10 minutes.
2. Alternatively, microwave at 70% power for 1-2 minutes, checking halfway.
3. Brush with a little fresh teriyaki sauce after reheating to refresh the glaze.

Common Troubleshooting

In my years of making these skewers, I’ve encountered just about every possible issue. Here’s how to solve the most common problems:

Burning Sauce

• Problem: The teriyaki sauce is burning before the chicken is cooked through.
• Solution: Lower your heat, and only apply the sauce in the last 5-7 minutes of cooking.

Dry Chicken

• Problem: The chicken comes out dry despite following the recipe.
• Solution: Double-check that you’re using thigh meat, not breast. Also, be careful not to overcook—use a meat thermometer to pull the chicken off at exactly 165°F.

Sticking to the Grill

• Problem: The skewers are sticking badly to your grill grates.
• Solution: Make sure to oil your grates well before cooking, and don’t try to flip the skewers too early—they’ll release naturally when they’re ready to be turned.

Vegetables Not Cooking Evenly

• Problem: Your chicken is done but the vegetables are still too crunchy.
• Solution: Cut the vegetables slightly smaller than the chicken pieces, or pre-cook them partially in the microwave for 1-2 minutes before assembling.

Health Benefits

While these teriyaki chicken skewers are certainly a treat for the taste buds, they also offer some solid nutritional benefits:

• Lean Protein: Chicken thighs provide high-quality protein while remaining relatively lean, especially with visible fat trimmed.
• Vegetables: The bell peppers and onions add vitamins, minerals, and fiber.
• Balanced Macros: When served with rice and additional vegetables, these skewers form part of a balanced meal with protein, carbs, and healthy fats.
• Controlled Portions: Skewers naturally help with portion control, as each one contains a reasonable amount of protein and vegetables.

Variations to Try

The beauty of this recipe is how easily it can be adapted. Here are some variations I’ve tried and loved:

Protein Swaps

• Beef Teriyaki: Use sirloin steak cut into 1½-inch cubes (reduce cooking time slightly).
• Shrimp Teriyaki: Large shrimp work beautifully (reduce cooking time to about 2-3 minutes per side).
• Tofu Teriyaki: Extra-firm tofu, pressed and cut into cubes, makes this vegetarian-friendly.

Vegetable Options

• Mushrooms: Button or crimini mushrooms add an earthy flavor.
• Zucchini: Cut into thick half-moons for a summer variation.
• Cherry Tomatoes: Add a few between other ingredients for bursts of acidity.
• Pineapple Chunks: These caramelize beautifully and pair wonderfully with the teriyaki flavors.

Flavor Twists

• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or sambal oelek to the sauce.
• Citrus Teriyaki: Add the zest of one orange to the sauce for a bright twist.
• Peanut Teriyaki: Stir 2 tablespoons of natural peanut butter into the warm sauce for a Thai-inspired flavor.

Frequently Asked Questions

After sharing this recipe with friends and family, I’ve collected their most common questions. Here are the answers:

Q: Can I use chicken breast instead of thighs? A: Yes, you can, but watch the cooking time carefully as breast meat cooks faster and can dry out more easily. I recommend marinating it for the full 24 hours if using breast meat.

Q: What if I can’t find mirin or sake? A: For mirin, you can substitute 3 tablespoons of dry sherry plus 1 tablespoon of sugar. For sake, dry sherry or even white wine will work in a pinch, though the flavor won’t be quite the same.

Q: Can I make these skewers ahead for a party? A: Absolutely! You can marinate the chicken up to 24 hours ahead, and even assemble the skewers up to 4 hours before cooking. Keep everything refrigerated until about 30 minutes before grilling.

Q: My skewers always burn on the grill. What am I doing wrong? A: Make sure to soak wooden skewers for at least 30 minutes (preferably an hour) before using. Also, keep an eye on the grill temperature—medium-high heat is perfect, but too high will burn the skewers before the chicken cooks through.

Q: How do I know when the chicken is done? A: The most reliable method is using an instant-read thermometer. The chicken should register 165°F (74°C) at its thickest part. Without a thermometer, cut into a piece—it should be completely opaque with no pink remaining.

Q: Can this recipe be made gluten-free? A: Yes! Simply substitute tamari for the soy sauce and check that your mirin is gluten-free (most are, but some cheaper versions might contain wheat).

Q: Is there a way to reduce the sodium content? A: Use low-sodium soy sauce and reduce the amount slightly. You can compensate for flavor with a bit more ginger and garlic.

My Personal Touch

What makes these teriyaki chicken skewers truly special to me is a technique I learned from a Japanese chef I once worked with: the double-glaze method. After the skewers are fully cooked, I remove them from the heat, let them rest for 2 minutes, then brush them with one final layer of teriyaki sauce. This creates an incredible depth of flavor—you get the caramelized, slightly charred teriyaki from the cooking process, plus that fresh, vibrant sauce flavor in the final layer.

I’ve been making these skewers for nearly every summer gathering for the past decade, and they never fail to impress. There’s something magical about the combination of that sweet-savory glaze, juicy chicken, and the slight char from the grill that makes people come back for seconds (and thirds!).

Whether you’re new to Japanese cooking or an experienced home chef, I hope these teriyaki chicken skewers bring as much joy to your table as they have to mine. Happy grilling!