Teriyaki Chicken Skewers
These Chicken Teriyaki Skewers are a crowd-pleasing dish that’s both simple and delicious! They make for a tasty appetizer or a main course.
Teriyaki Chicken Skewers
Teriyaki Chicken Skewers are a delicious and easy recipe that's perfect for weeknight dinners, summer cookouts, or casual gatherings.
The chicken is marinated in a tangy-sweet teriyaki sauce and baked to juicy perfection, making it a family favorite.
We love this recipe because it’s simple to prepare, customizable with your favorite sides, and always a crowd-pleaser.
Whether you’re serving these skewers with rice, salad, or veggies, they’re a versatile and tasty addition to any meal!
Ingredients
Boneless, skinless chicken thighs: These are great for skewers because they stay juicy and tender. If you prefer, you can use chicken breast, but it might dry out a bit.
Teriyaki sauce: Choose a high-quality teriyaki sauce for the best flavor. You can also try making your own if you’re up for it—it’s actually really easy!
Sesame oil: A little goes a long way, so don’t overdo it!
Lemon juice: If possible use fresh lemon juice.
Brown sugar: This adds a nice touch of sweetness.
Black and white sesame seeds
How to Make
Begin by preheating the oven to 450 degrees.
While the oven heats up, prepare the chicken thighs by cutting through the middle of each one to create long strips.
This can be done either before or after marinating.
Next, place the chicken strips in a casserole dish.
In a separate bowl, mix together the teriyaki sauce, sesame oil, lemon juice, and brown sugar until well combined.
Pour this marinade over the chicken, making sure it’s fully coated.
Cover the dish and refrigerate it for at least two hours or overnight for the best flavor.
When you’re ready to cook, line a large rimmed baking sheet with parchment paper or aluminum foil.
Thread the marinated chicken strips onto bamboo skewers.
Discard any remaining marinade.
Arrange the skewers on the prepared baking sheet and bake for 20 to 25 minutes, flipping them halfway through and basting with the pan juices.
Finally, brush the skewers with any remaining juices before serving.
Enjoy your Chicken Teriyaki Skewers!
Tips & Tricks
- Marinate Overnight: For the best flavor, marinate the chicken overnight if you have time. This allows the flavors to really soak in.
- Use Kitchen Shears: Instead of a knife, use kitchen shears to quickly cut the chicken thighs into strips.
- Grill Option: If you have a grill, cook the skewers on it for a delicious smoky flavor.
- Batch Cooking: Make a larger batch and freeze extras for quick meals later.
- Skewer Soaking: Soak bamboo skewers in water for 30 minutes before using to prevent them from burning in the oven or on the grill.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
To reheat, place the skewers in the oven at 350 degrees for about 10-15 minutes until heated through.
What to Serve with Chicken Teriyaki Skewers
Here are some of our favorites to serve with Chicken Teriyaki Skewers:
Steamed Rice: Perfect for soaking up the delicious teriyaki sauce.
Stir-Fried Vegetables: A colorful mix of bell peppers, broccoli, and snap peas...yum!
Asian Slaw: A refreshing slaw with cabbage, carrots, and a light dressing works great with these.
Noodles: Serve with soba or rice noodles.
Cucumber Salad: A cool cucumber salad with vinegar and sesame seeds balances the savory skewers nicely.
F.A.Q.
What if I don’t have skewers?
You can cook the chicken on a baking sheet without skewers. Just space the pieces apart for even cooking.
What if I can’t find teriyaki sauce?
You can make a quick substitute by mixing soy sauce, sugar, and a bit of rice vinegar or honey.
What if I don’t have sesame oil?
You can substitute with olive oil or another cooking oil, but the flavor will differ slightly.
How can I thicken the teriyaki sauce?
Mix a cornstarch slurry (cornstarch and water) and add it to the sauce while simmering.
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Teriyaki Chicken Skewers
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 ½ cups teriyaki sauce
- 6 Tablespoons sesame oil
- 1 lemon juice only
- 1 Tablespoon brown sugar
- Black and white sesame seeds garnish (optional)
Instructions
- Using kitchen shears or a knife, cut through the middle of the length of each chicken thigh to create two long strips. (This step can be done before or after marinating if you are short on time.)
- Place the chicken thighs into a casserole dish.
- Mix the teriyaki sauce, sesame oil, lemon juice, and brown sugar until well blended. Pour the sauce over the chicken. Cover the casserole dish and refrigerate at least 2 hours to overnight.
- When ready to cook, preheat the oven to 450 degrees. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
- Thread the chicken thighs on bamboo skewers. Two chicken thighs will fit on each strip. Discard the remaining marinade.
- Place the chicken skewers on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway and basting in the juices.
- Prior to serving, brush the skewers with any remaining pan juices
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
