Grilled Teriyaki Chicken Skewers with Homemade Sauce
Ingredients
Method
- In a small bowl, whisk together cornstarch and water until smooth. Set aside.
- In a medium saucepan over medium heat, combine the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Add the cornstarch mixture and stir constantly until the sauce comes to a simmer. Continue cooking, stirring frequently, until thickened to a dark, glossy syrup, about 2-3 minutes.
- Remove from heat and let cool completely. To speed cooling, place the saucepan in the refrigerator for 15-20 minutes.
- Once the sauce is cool, place the cubed chicken in a large resealable plastic bag. Pour half of the sauce over the chicken, seal the bag, and gently massage to coat evenly. Refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). Reserve the remaining sauce for basting.
- Preheat your grill to medium heat (about 350°F). If using bamboo skewers, soak them in water for 30 minutes before threading.
- Thread the marinated chicken onto the skewers, leaving a small gap between pieces. Lightly oil the grill grates.
- Place skewers on the grill and cook, turning every 3-4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, about 20-30 minutes total. During the last few turns, brush the skewers with the reserved teriyaki sauce.
- Remove skewers from the grill and let rest for 2 minutes. Garnish with sesame seeds and chopped green onions, if desired. Serve over steamed rice.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Grilled Teriyaki Chicken
I’ll be honest with you. The first time I tried making grilled teriyaki chicken, it was a disaster. Blackened, bitter, and sticky in all the wrong ways. The sauce burned before the chicken even cooked through. I stood there, spatula in hand, wondering how something that looked so simple on Pinterest could go so wrong.
Turns out, the secret isn’t in the ingredients. It’s in the timing. And the technique. And a little thing called two-zone grilling.
This recipe is the one I wish I had back then. It’s a teriyaki chicken recipe that actually works. The chicken stays juicy, the sauce gets that perfect glossy caramelization without burning, and the whole thing comes together in about 30 minutes on the grill. Plus, I’ve included a few tweaks that make it diabetes friendly grilling without sacrificing any of that sweet-savory flavor we all crave.
So whether you’re a weekend warrior on the charcoal grill or just trying to get dinner on the table after work, this one’s for you.
Ingredients for Teriyaki Chicken Skewers
Here’s the thing about homemade teriyaki sauce – it’s way easier than you think. And it tastes nothing like the bottled stuff. Let’s break down what you need.
For the chicken:
- Boneless, skinless chicken thighs or breasts – I usually go for thighs because they stay juicier on the grill, but breasts work great too. Just keep an eye on the internal temp.
For the homemade teriyaki sauce:
- Cornstarch and water – this is your thickening team. Whisk them together first, then add to the pot.
- Packed brown sugar – gives that deep, molasses-y sweetness. You can swap for coconut sugar if you’re watching your sugar intake.
- Low-sodium soy sauce – the salty backbone. Low-sodium lets you control the salt better.
- Garlic and fresh ginger – these two are non-negotiable. Fresh ginger makes a huge difference.
- Rice vinegar – a little tang to balance the sweetness.
- Honey – just a tablespoon for extra depth and that beautiful glaze.
- Sesame oil – a tiny bit goes a long way. It adds that unmistakable nutty aroma.
For skewers and serving:
- Bamboo or metal skewers – if using bamboo, soak them in water for 30 minutes first. Trust me on this.
- Sesame seeds and chopped green onions – for that restaurant-style finish.
How to Make Homemade Teriyaki Sauce
This is where the magic happens. And honestly, it’s the part that scared me the most at first. But here’s the truth – it takes about 5 minutes of active time.
Start by whisking the cornstarch and water together in a small bowl until it’s smooth. No lumps. Set that aside.
In a medium saucepan over medium heat, combine the brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Give it a stir. Then pour in that cornstarch mixture and stir constantly. I mean it – don’t walk away. Within a minute or two, you’ll see it start to thicken and turn into a dark, glossy syrup. That’s exactly what you want.
Let it simmer for about 2-3 minutes, stirring frequently. Then remove from heat and let it cool completely. I usually pop the saucepan in the fridge for 15-20 minutes to speed things up. You want it cool before you add it to the chicken.
Pro tip: Make a double batch of this sauce. It keeps in the fridge for up to a week, and you’ll find yourself putting it on everything – grilled veggies, salmon, even tofu.
How to Marinate and Grill the Chicken
Okay, here’s where we separate the pros from the amateurs. And I say that with love, because I was definitely an amateur for a long time.
Once your sauce is cool, place your cubed chicken in a large resealable plastic bag. Pour half of the sauce over the chicken – just half. Seal the bag and gently massage it to coat every piece. Then refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Here’s the trick, and why it works: You’re using half the sauce to marinate, and reserving the other half for basting. The reserved sauce never touches raw chicken, so it’s safe to brush on during the last few minutes of grilling. That’s how you get that gorgeous glossy finish without burning the sugar.
Now, for the grilling part. Preheat your grill to medium heat, about 350°F. If you’re using a gas grill, set one side to medium and leave the other side on low. If you’re using charcoal, bank the coals to one side. This is called two-zone grilling, and it’s your best friend.
Thread the marinated chicken onto your skewers, leaving a small gap between each piece. This helps them cook evenly. Lightly oil the grill grates – I use a paper towel dipped in vegetable oil and tongs.
Place the skewers on the hot side of the grill. Cook for about 20-30 minutes total, turning every 3-4 minutes. You’re looking for an internal temperature of 165°F. A meat thermometer is your best investment here.
During the last few turns, brush the skewers with that reserved teriyaki sauce. Listen for the gentle sizzle, not a violent hiss. If it’s hissing too loud, move the skewers to the cooler side of the grill.
When they’re done, let them rest for 2 minutes. Then garnish with sesame seeds and chopped green onions. Serve over steamed rice, and watch everyone reach for seconds.
Tips for Perfect Grilled Teriyaki Chicken
I’ve made this recipe more times than I can count, and I’ve learned a few things along the way. Here are the ones that matter most.
- Don’t over-marinate. The acid in the rice vinegar and soy sauce can actually toughen the chicken if you leave it too long. 2 hours is the sweet spot. 4 hours max.
- Use a meat thermometer. Seriously. 165°F is the magic number. Pull them off right when they hit it, and they’ll be perfectly juicy.
- Oil your grates well. Sticky teriyaki sauce + dry grates = disaster. A well-oiled grate means those skewers release easily.
- Baste at the end, not the beginning. That’s the number one mistake. If you brush sauce on at the start, the sugar burns before the chicken cooks. Wait until the last 5-7 minutes.
- Keep a close eye on flare-ups. Sugary sauces can cause sudden flames. If you see a flare-up, move the skewers to the cooler side immediately.
What to Serve with Teriyaki Chicken
This dish is incredibly versatile. Here are some of my favorite pairings.
- Steamed jasmine or white rice – the classic. It soaks up all that extra sauce.
- Grilled vegetables – bell peppers, zucchini, and pineapple all work beautifully. Toss them on the grill alongside the skewers.
- Simple cucumber salad – thinly sliced cucumbers with rice vinegar, a pinch of sugar, and sesame seeds. So refreshing.
- Steamed broccoli – a quick and healthy side that balances the sweetness.
- Coleslaw – a tangy, crunchy slaw cuts through the rich teriyaki perfectly.
For a complete summer BBQ spread, add some grilled corn on the cob and a watermelon salad. Your guests will think you spent all day in the kitchen.
How to Store and Reheat Leftovers
Let’s be real – leftovers of this grilled teriyaki chicken are a good problem to have.
Storage: Store the skewers in an airtight container in the refrigerator for up to 3 days. If you can, remove the chicken from the skewers first – it takes up less space and reheats more evenly.
Reheating: The best way is in a skillet over medium heat. Add a splash of water or extra teriyaki sauce to keep it moist. Heat gently until warmed through, about 3-4 minutes. You can also use the oven at 350°F for about 10 minutes, but the skillet gives you better control.
Cold option: I personally love eating leftover teriyaki chicken cold on a salad. It’s like having a fancy restaurant lunch at home.
Freezing: You can freeze the cooked chicken (off the skewers) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet.
Frequently Asked Questions
Common Mistakes to Avoid
I’ve made every single one of these mistakes so you don’t have to. Learn from my burnt chicken days.
❌ Using chicken breasts without pounding them to even thickness
✅ Pound chicken breasts to about 1/2-inch thickness for even cooking. Or just use thighs – they’re more forgiving.
❌ Not soaking bamboo skewers
✅ Soak them in water for 30 minutes. Otherwise they’ll catch fire on the grill. Metal skewers are a great alternative.
❌ Basting with sauce from the start
✅ Baste only during the last 5-7 minutes of cooking. The sugar in the sauce burns quickly over direct heat.
❌ Not letting the chicken rest before serving
✅ Let the skewers rest for 2-3 minutes off the grill. This lets the juices redistribute, making the chicken more tender.
❌ Using high heat
✅ Medium heat (350°F) is perfect. High heat will char the outside before the inside is cooked through.
When you pull these skewers off the grill, you’ll feel like a pro. The glossy sheen, the aroma of sesame and ginger, the first bite of perfectly cooked chicken – it’s all worth it. This grilled teriyaki chicken is the kind of meal that makes summer dinners feel special, even on a random Tuesday night.
I’d love to see your version. Tag me or share your photos – it makes my day every time. And if you’re looking for more grilling inspiration, check out my Pinterest board for summer BBQ ideas that’ll keep your menu fresh all season long.
Source: Nutritional Information
How do you grill teriyaki chicken?
Preheat your grill to medium heat, about 350°F. Thread marinated chicken onto skewers, oil the grates, and cook for 20-30 minutes, turning every 3-4 minutes. Baste with reserved sauce during the last few minutes. Cook until internal temperature reaches 165°F.
Should you marinate chicken in teriyaki sauce before grilling?
Yes, but only for 30 minutes to 2 hours. Marinating adds flavor, but the acid in the sauce can toughen the chicken if left too long. Reserve half the sauce for basting at the end to avoid burning.
Can diabetics eat grilled chicken?
Absolutely. Grilled chicken is an excellent lean protein choice. This recipe uses a controlled amount of brown sugar and honey, and you can reduce the sugar or swap for a sugar substitute like stevia to make it even more diabetes-friendly.
How to grill teriyaki chicken without burning it?
The key is two-zone grilling and basting at the end. Keep one side of the grill cooler. Cook the chicken mostly on the hot side, then move to the cooler side when you brush on the sauce during the last 5-7 minutes. Oil your grates well too.
Do you put teriyaki sauce on chicken before or after cooking?
Both. Marinate the chicken in half the sauce before grilling to infuse flavor. Then brush on the reserved sauce during the last few minutes of cooking for that glossy finish. Never baste with sauce that touched raw chicken.
Is grilled teriyaki chicken healthier?
Compared to fried or heavily processed options, yes. Grilling uses less fat, and homemade sauce lets you control the sugar and sodium. This version uses low-sodium soy sauce and a modest amount of sweetener, making it a balanced choice.
Can you marinate chicken too long in teriyaki sauce?
Yes. The acid in the soy sauce and rice vinegar can break down the chicken’s proteins, making it mushy or tough. Stick to 30 minutes to 2 hours for best results. Overnight marinating is not recommended for this recipe.
What is the best thing to marinate chicken in before grilling?
A balanced marinade with acid, oil, and seasoning. This teriyaki sauce has rice vinegar for acid, sesame oil for richness, and soy sauce, garlic, and ginger for deep flavor. It’s a perfect all-in-one marinade.
What kind of vinegar is best for teriyaki marinade?
Rice vinegar is the classic choice. It’s mild and slightly sweet, which complements the soy sauce and brown sugar without overpowering them. You can substitute apple cider vinegar in a pinch, but rice vinegar is preferred.
