Grilled Teriyaki Chicken Skewers
These Grilled Teriyaki Chicken Skewers are deliciously seasoned cuts of chicken that are grilled to perfection! Easy to prepare and fast to cook!
DELICIOUS MARINATED CHICKEN ON A STICK!
These Teriyaki Chicken Skewers have become one of our grilling favorites. Skewers are always a fun handheld food. With this recipe I went with a classic teriyaki chicken flavor that has and enhanced flavor from grilling. It is such an easy recipe that we have started making it a lot! If you are wanting a fun, easy grilling recipe that everyone will love then you need to make these Teriyaki Chicken Skewers.
FREQUENTLY ASKED QUESTIONS:
Yes! I have an indoor grill and love to use it especially during the winter months.
Of course – use whatever you like! These work really well with Korean BBQ sauce too!
Chicken thighs are fabulous with this recipe. In addition, steak will also work with these flavors.
Yes. I recommend if you are making these on an outdoor gas or charcoal grill that you soak the wooden skewers in water first. This will help to keep the skewers from burning. Metal skewers can also be used.
You can but I like to use the bottled pastes that are usually sold in the produce section. So easy to use and they give such fresh flavor. To substitute with dried seasonings, you’ll use one teaspoon of dried herbs for every three teaspoons of fresh.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- brown sugar
- soy sauce
- garlic paste
- ginger paste
- rice wine vinegar
- chicken tenders
- cornstarch
HOW TO MAKE GRILLED TERIYAKI CHICKEN SKEWERS:
Mix the brown sugar, soy sauce, garlic, ginger and rice wine vinegar together in a small bowl.
Pour half of the mix over the chicken and stir to combine, cover and marinate for 1 hour.
Once they have marinated, preheat an electric grill to medium heat. Thread the chicken onto 3 to 4 skewer sticks.
Spray the grill grate with olive oil spray and place the skewers down evenly spaced. While they are grilling, add the remaining sauce mixture to a small saucepan and whisk in the cornstarch. Cook on medium heat for 3-4 minutes or until the sauce starts to thicken a bit. Once the first side of the skewer has cooked for 4-6 minutes or until it is no longer pink, flip it over and brush on half of the sauce from the pan.
When the other side is done, repeat the brushing process and allow the other side to caramelize for about 2 minutes. Flip it one more time to get the top caramelized as well for another 2 minutes.
Remove the skewers from the grill and let them cool for five minutes.
Serve with white rice, sliced green onions and toasted sesame seeds.
CRAVING MORE RECIPES?
Grilled Teriyaki Chicken Skewers
Ingredients
- ½ cup light brown sugar packed
- ½ cup low sodium soy sauce
- 1 Tablespoon garlic paste (or freshly mnced garlci)
- 1 teaspoon ginger paste (or finely minced fresh ginger)
- 1 teaspoon rice wine vinegar
- 1.25-1.5 pounds of boneless skinless chicken breast tenders, cut into 2-inch pieces
- 2 Tablespoons cornstarch
Instructions
- Mix the brown sugar, soy sauce, garlic, ginger and rice wine vinegar together in a small bowl.
- Pour half of the mix over the chicken and stir to combine, cover and marinate for 1 hour.
- Once they have marinated, preheat an electric grill to medium heat.
- Thread the chicken onto 3 to 4 skewer sticks.
- Spray the grill grate with olive oil spray and place the skewers down evenly spaced.
- While they are grilling, add the remaining sauce mixture to a small saucepan and whisk in the cornstarch. Cook on medium heat for 3-4 minutes or until the sauce starts to thicken a bit.
- Once the first side of the skewer has cooked for 4-6 minutes or until it is no longer pink, flip it over and brush on half of the sauce from the pan.
- When the other side is done, repeat the brushing process and allow the other side to caramelize for about 2 minutes. Flip it one more time to get the top caramelized as well for another 2 minutes.
- Remove the skewers from the grill and let them cool for five minutes before serving with white rice, sliced green onions and toasted sesame seeds.
Notes
- Chicken thighs are fabulous with this recipe. In addition, steak will also work with these flavors.
- I recommend soaking the wooden skewers in water for about 30 minutes if you are making these on an outdoor gas or charcoal grill. This will help to keep the skewers from burning. Metal skewers can also be used.
- You can used dried seasonings for this but I like to use the bottled pastes that are usually sold in the produce section. So easy to use and they give such fresh flavor. To substitute with dried seasonings, you’ll use one teaspoon of dried herbs for every three teaspoons of fresh.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
