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Teriyaki Chicken Skewers

Teriyaki chicken skewers with a sticky homemade glaze—marinated chicken grilled until charred at the edges and fully cooked through. You’ll whisk the marinade, reserve part for glazing, then thicken it with cornstarch for a glossy finish.
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Prep Time 15 minutes
Cook Time 15 minutes
marinate 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lb boneless, skinless chicken thighs Cut into 1.5-inch pieces.
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 3 garlic Minced (3 cloves).
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch For glaze thickening.
For Serving
  • 1 sesame seeds
  • 1 green onions Sliced.
  • 1 wooden or metal skewers

Equipment

  • 1 sheet pan
  • 1 small saucepan
  • 1 grill

Method
 

Make the marinade and glaze
  1. Whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, and sesame oil in a bowl until the sugar dissolves and the mixture looks uniform.
  2. Reserve 1/3 cup of the marinade, then pour the rest over the chicken pieces and turn to coat; let marinate at least 30 minutes.
  3. Whisk cornstarch into the reserved marinade, then simmer in a small saucepan over medium heat for 2–4 minutes until thickened into a glossy glaze, stirring often.
Assemble and grill
  1. Thread the marinated chicken onto skewers, leaving small gaps between pieces for even cooking.
  2. Grill over medium-high heat for 10–12 minutes, turning occasionally, until charred at the edges and cooked through.
  3. Brush skewers generously with the thickened glaze during the last few minutes of grilling so it turns sticky and caramelized.
  4. Garnish with sesame seeds and green onions before serving.

Notes

For best caramelization, let the glaze simmer until it clings to a spoon (don’t thin it out). Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked skewers for up to 2 months. For a lower-sugar option, replace honey with an equal amount of sugar-free honey substitute (use the same glaze-thickening step).