Teriyaki Chicken Skewers Recipe

Let me tell you, weeknights in our house can be… chaotic. Between school runs, after-school activities, and the general whirlwind of family life, dinner often feels like a last-minute scramble. That’s why finding recipes that are both quick to prepare and universally loved is like striking gold. And that’s exactly what happened when I stumbled upon this Teriyaki Chicken Skewers recipe. From the very first bite, these skewers were a hit. The kids devoured them, the adults raved about the flavor, and even my pickiest eater asked for seconds (a rare and joyous occasion!). The perfect balance of sweet and savory teriyaki glaze, combined with tender, juicy chicken and colorful vegetables, creates a dish that’s not only delicious but also visually appealing. Whether we’re firing up the grill on a warm evening or using the oven on a chilly night, these Teriyaki Chicken Skewers have become a staple in our dinner rotation. They’re incredibly versatile, easy to customize, and always a guaranteed crowd-pleaser. If you’re looking for a recipe that’s sure to become a family favorite, look no further. These skewers are about to become your new go-to for effortless, flavorful, and fun meals.

Ingredients

• Chicken Thighs or Breasts: (1.5-2 lbs, boneless, skinless) – The star of the show! Chicken provides the protein base for our skewers. Thighs are more forgiving and stay juicy, while breasts are leaner. Cubed into bite-sized pieces for easy skewering and even cooking.
• Soy Sauce: (½ cup) – The foundation of our teriyaki marinade, soy sauce delivers umami and saltiness, essential for that signature teriyaki flavor. Opt for low-sodium soy sauce to control the salt level.
• Mirin (Sweet Rice Wine): (¼ cup) – Adds a subtle sweetness and complexity to the marinade, contributing to the glossy teriyaki glaze. If unavailable, you can substitute with dry sherry or rice vinegar with a pinch of sugar.
• Sake (Rice Wine): (¼ cup) – Enhances the depth of flavor in the marinade, adding a delicate fruity note. Dry sherry or even water can be used as a substitute if sake isn’t on hand.
• Brown Sugar: (¼ cup, packed) – Provides the sweetness in teriyaki sauce, balancing the saltiness of the soy sauce and creating that classic sweet-savory profile. Light or dark brown sugar works well.
• Fresh Ginger: (1 tablespoon, grated) – Infuses the marinade with a warm, zesty aroma and flavor, adding a vital layer of complexity to the teriyaki. Fresh ginger is highly recommended for the best flavor.
• Garlic: (2 cloves, minced) – Another aromatic powerhouse, garlic brings pungency and depth to the marinade, complementing the ginger and other flavors. Freshly minced garlic is preferred over garlic powder for a bolder taste.
• Sesame Oil: (1 tablespoon) – Adds a nutty, toasted aroma and flavor to the marinade, enhancing the Asian-inspired profile of the teriyaki sauce. Toasted sesame oil is more flavorful than regular sesame oil.
• Vegetables (Optional): (2 cups, assorted, cut into bite-sized pieces) – Adds color, nutrition, and texture to the skewers. Bell peppers (various colors), red onion, pineapple chunks, zucchini, and cherry tomatoes are excellent choices.
• Skewers: (Bamboo or metal) – Essential for assembling and cooking the skewers. Bamboo skewers should be soaked in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and conduct heat, cooking the chicken from the inside.
• Sesame Seeds (for garnish): (1 tablespoon) – Adds a nutty flavor and visual appeal as a garnish, enhancing the presentation of the finished skewers. Toasted sesame seeds offer a richer flavor.
• Green Onions (for garnish): (2 tablespoons, thinly sliced) – Provides a fresh, mild onion flavor and a vibrant green color as a garnish, adding a final touch of freshness to the dish.

Instructions

1. Prepare the Teriyaki Marinade: In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil. Stir until the brown sugar is dissolved and the marinade is well combined. The balance of sweet, salty, and savory is crucial for authentic teriyaki flavor. Taste the marinade and adjust sweetness or saltiness to your preference. A good teriyaki marinade should be flavorful and slightly syrupy.
2. Marinate the Chicken: Cut the chicken thighs or breasts into bite-sized cubes, approximately 1-inch pieces. Place the cubed chicken in a resealable plastic bag or a shallow dish. Pour the teriyaki marinade over the chicken, ensuring all pieces are evenly coated. Gently massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally for 2-4 hours, or even overnight for maximum flavor penetration and tenderization. The longer the chicken marinates, the more flavorful and tender it will become. If marinating overnight, ensure the chicken is properly refrigerated to prevent bacterial growth.
3. Prepare the Vegetables (if using): While the chicken is marinating, prepare your chosen vegetables. Wash and chop them into bite-sized pieces, similar in size to the chicken cubes. Bell peppers, onions, zucchini, pineapple, and cherry tomatoes are all excellent choices. You can also add mushrooms, broccoli florets, or any other vegetables you enjoy. Tossing the vegetables lightly with a bit of the teriyaki marinade (reserved separately before adding chicken) can enhance their flavor during cooking.
4. Soak Bamboo Skewers (if using): If using bamboo skewers, soak them in water for at least 30 minutes before assembling the skewers. This prevents them from burning on the grill or in the oven. Submerge the skewers completely in water to ensure they are fully saturated.
5. Assemble the Skewers: Preheat your grill to medium heat or preheat your oven to 400°F (200°C). If using metal skewers, lightly oil them to prevent sticking. Thread the marinated chicken and vegetables (if using) onto the skewers, alternating between chicken and vegetables. You can create patterns or simply alternate ingredients randomly. Don’t overcrowd the skewers; leave a little space between pieces to ensure even cooking. If you are not using vegetables, simply thread the chicken pieces onto the skewers.
6. Cook the Skewers – Grilling: If grilling, place the skewers on the preheated grill grates. Grill for 8-12 minutes, turning occasionally and basting with the remaining teriyaki marinade every few minutes. Basting helps to keep the chicken moist and adds layers of teriyaki flavor. Cook until the chicken is cooked through, no longer pink inside, and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). Grill marks are a desirable outcome, so rotate the skewers to achieve even charring.
7. Cook the Skewers – Oven Baking: If baking in the oven, place the skewers on a baking sheet lined with parchment paper or foil for easy cleanup. Bake in the preheated oven for 15-20 minutes, flipping halfway through and basting with the remaining teriyaki marinade. Bake until the chicken is cooked through and no longer pink inside. For a slightly caramelized glaze, you can broil the skewers for the last 1-2 minutes, watching carefully to prevent burning.
8. Cook the Skewers – Skillet/Pan Frying: Alternatively, you can cook the skewers in a large skillet or pan over medium-high heat. Add a tablespoon of oil to the skillet. Cook the skewers in batches, if necessary, to avoid overcrowding the pan. Cook for 8-10 minutes, turning frequently and basting with the remaining marinade, until the chicken is cooked through and nicely browned.
9. Garnish and Serve: Once the teriyaki chicken skewers are cooked, remove them from the grill, oven, or skillet. Garnish generously with sesame seeds and thinly sliced green onions. Serve immediately while hot and juicy.

Nutrition Facts (Per Serving, approximate)

• Servings: 4
• Calories: Approximately 450-550 kcal (depending on chicken type and vegetables)
• Protein: 40-50g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It’s always best to calculate nutrition facts based on the exact ingredients you use.

Preparation Time

• Marinating Time: 30 minutes minimum, ideally 2-4 hours or overnight for best flavor. (Inactive time)
• Prep Work: 20-30 minutes (chopping vegetables, cubing chicken, making marinade). (Active time)
• Cooking Time: 8-20 minutes (depending on cooking method – grilling, oven, skillet). (Active time)
• Total Time: 1 hour to overnight (including marinating).
• Active Time: Approximately 30-50 minutes.

This recipe is relatively quick to prepare, especially if you marinate the chicken in advance. The active cooking time is short, making it perfect for weeknight dinners. Most of the time is hands-off marinating, allowing you to focus on other tasks.

How to Serve

These versatile Teriyaki Chicken Skewers can be served in countless delicious ways! Here are some ideas to get you started:

• Classic Rice Bowls:
  • Serve over a bed of fluffy white rice, brown rice, or coconut rice.
  • Drizzle with extra teriyaki sauce from the pan or a fresh batch.
  • Add steamed or roasted vegetables like broccoli, edamame, or carrots for a complete meal.
• Noodle Bowls:
  • Pair with stir-fried noodles like udon, soba, or ramen noodles.
  • Toss noodles with a light sesame oil and soy sauce dressing or a peanut sauce.
  • Top with shredded carrots, cucumbers, and bean sprouts for a refreshing crunch.
• Salads:
  • Create a vibrant Asian-inspired salad with mixed greens, shredded cabbage, and mandarin oranges.
  • Use the teriyaki chicken skewers as the protein topping for a hearty and flavorful salad.
  • Dress with a ginger-sesame vinaigrette or a peanut dressing.
• Appetizers or Party Food:
  • Serve skewers on their own as finger food for parties or gatherings.
  • Arrange them on a platter with dipping sauces like spicy mayo, sriracha mayo, or peanut sauce.
  • Garnish with extra sesame seeds and green onions for a visually appealing presentation.
• Wraps or Lettuce Cups:
  • Remove the chicken and vegetables from the skewers and use them as fillings for lettuce cups or soft wraps.
  • Add shredded cabbage, carrots, and a drizzle of teriyaki sauce or a creamy Asian dressing.
  • Serve with a side of kimchi or pickled ginger for extra flavor.
• Side Dishes:
  • Steamed or roasted vegetables (broccoli, asparagus, green beans, bok choy)
  • Edamame (steamed or roasted)
  • Asian slaw or coleslaw
  • Quinoa or couscous salad

Additional Tips for Perfect Teriyaki Chicken Skewers

1. Marinate for Flavor Depth: Don’t skimp on marinating time! While 30 minutes is the minimum, marinating for 2-4 hours, or even overnight, will result in significantly more flavorful and tender chicken. The longer marinating time allows the flavors to penetrate deep into the chicken.
2. Choose the Right Chicken: Chicken thighs are more forgiving and tend to stay juicier during grilling or baking due to their higher fat content. Chicken breasts are leaner but can become dry if overcooked. If using chicken breasts, be extra careful not to overcook them and consider pounding them slightly for even cooking.
3. Homemade Marinade is Best: While store-bought teriyaki sauce is convenient, homemade marinade allows you to control the ingredients and adjust the sweetness and saltiness to your preference. Plus, fresh ginger and garlic make a huge difference in flavor.
4. Don’t Overcrowd the Skewers (or the Pan): When assembling skewers, leave a little space between the chicken and vegetables for even cooking. If pan-frying, cook in batches to avoid overcrowding the pan, which can lower the temperature and result in steaming instead of searing.
5. Baste Generously: Basting the skewers with the remaining marinade during cooking is key to building up layers of teriyaki flavor and keeping the chicken moist and glossy. Baste every few minutes, especially during the last half of the cooking time.
6. Control the Heat: Whether grilling, baking, or pan-frying, use medium heat to cook the chicken through without burning the outside. If grilling, avoid direct high heat to prevent charring before the chicken is cooked inside.
7. Soak Bamboo Skewers Thoroughly: If using bamboo skewers, ensure they are soaked in water for at least 30 minutes, preferably longer, to prevent them from catching fire on the grill or in the oven.
8. Vegetable Variety & Prep: Feel free to customize the vegetables based on your preferences and what’s in season. Cut vegetables into similar sizes for even cooking. Consider blanching denser vegetables like broccoli or carrots briefly before skewering to ensure they cook through by the time the chicken is done.

Frequently Asked Questions (FAQ)

Q1: Can I use pre-made teriyaki sauce instead of making my own marinade?
A: Yes, you can use pre-made teriyaki sauce for convenience. However, homemade marinade offers a fresher, more complex flavor and allows you to control the ingredients and sweetness level. If using store-bought sauce, look for a high-quality brand and consider adding a little fresh ginger and garlic to boost the flavor.

Q2: How long should I marinate the chicken for the best results?
A: For optimal flavor and tenderness, marinate the chicken for at least 2-4 hours, or ideally overnight. A minimum of 30 minutes will still impart some flavor, but longer marinating time allows the teriyaki flavors to penetrate deeper into the chicken.

Q3: Can I bake these teriyaki chicken skewers in the oven instead of grilling?
A: Absolutely! Baking is a great alternative to grilling, especially during colder months or if you don’t have a grill. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, and baste with marinade. You can broil for the last minute or two for a caramelized glaze.

Q4: What other vegetables can I use for these skewers?
A: The possibilities are endless! Besides bell peppers, onions, zucchini, and pineapple, you can use mushrooms, cherry tomatoes, broccoli florets, carrots (blanched), snap peas, or even chunks of mango or peaches for a sweeter twist.

Q5: How do I prevent the chicken skewers from sticking to the grill?
A: To prevent sticking, ensure your grill grates are clean and lightly oiled before placing the skewers on them. You can also brush the skewers with a little oil before grilling. Using metal skewers that have been lightly oiled can also help reduce sticking.

Q6: Can I prepare these teriyaki chicken skewers ahead of time?
A: Yes, you can prepare the marinade and marinate the chicken up to 24 hours in advance. You can also chop the vegetables ahead of time. Assemble the skewers closer to cooking time to prevent the vegetables from drying out. Cooked skewers are best served immediately for optimal texture and juiciness.

Q7: Can I freeze cooked teriyaki chicken skewers?
A: Freezing cooked chicken skewers is not recommended as the texture of the chicken and vegetables may become less desirable upon thawing. It’s best to freeze marinated chicken before cooking if you want to prepare ahead. Thaw completely in the refrigerator before skewering and cooking.

Q8: What are some good side dishes to serve with teriyaki chicken skewers?
A: Classic choices include rice (white, brown, coconut), noodles (udon, soba, ramen), quinoa, or couscous. Vegetable sides like steamed broccoli, roasted asparagus, edamame, or an Asian slaw complement the skewers perfectly. Consider a fresh salad with a ginger-sesame dressing for a lighter option.

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