Make these Grilled Teriyaki Chicken Skewers for your next backyard BBQ. Easy to make and full of flavor! Everyone will love these grilled teriyaki kabobs.
It’s August in the South, which means it’s hella hot.
Roasting. Baking. Searing. The kind of heat that slaps you in the face the moment you walk out your door.
So what’s the dinner solution when you don’t want the inside of your house to be as hot as the outside?
Grilling. Naturally.
If you’re already going to be sweating and miserable outside, you may as well get a good meal out of it!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Skewers, kabobs, kebabs. Whatever you call them, these meat-on-a-stick meals are one of the most versatile, ubiquitous summer menu items.
The kebab (which means to roast) supposedly originated in Turkey (lol insert your own poultry pun here), where soldiers would thread chunks of freshly hunted animal meat on their swords and roast them on open field fires.
Sounds very Game of Thrones to me. I dig it.
Despite the heat, I have to admit that one of my favorite things about summer is grilling! It’s probably a nostalgia thing.
These teriyaki chicken kabobs make for a fun and easy meal! They’re even a great recipe to make with kids if you’ve got ’em: they’ll love helping you thread the chicken onto the skewers.
There are SO MANY types of kabobs, with the most simple being a roasted stick of meat. It’s also my favorite kind, because you can flavor the protein however you want.
And pair the meat with just about any side dishes you can dream of…
- Steamed rice
- Roasted vegetables
- Steamed vegetables
- Potato salad
- French fries
- Macaroni salad
- Mac and cheese
- Grilled pineapple
You get the idea.
One of my favorite bites of all time is Teriyaki Chicken Wings, so I figured I’d serve that flavor in a different way.
The teriyaki sauce is the magical ingredient in this recipe. The marinade makes the chicken super tender, and gives it delicious hibachi vibes!
You can make a basic soy sauce-based teriyaki sauce, or you can add fresh ginger, sesame oil, light brown sugar, fresh garlic etc. Whatever you decide to include, it’ll still be delicious on these skewers
Ingredients for Grilled Teriyaki Chicken Skewers
- Boneless skinless chicken thighs or boneless skinless chicken breasts
- A batch of my homemade teriyaki sauce
Of course, you can always use bottled, store-bought teriyaki sauce if it’s more convenient for you.
But doesn’t the idea of customizing your own sauce in about 10 minutes with only a few pantry ingredients sound super appealing?
How to make Homemade Teriyaki Chicken Skewers
- First cube the chicken. Then place the cubed chicken in a large plastic zipper bag. Pour half of the cooled teriyaki sauce over the chicken and massage to coat. Marinate the chicken in the fridge for 30 minutes to 2 hours.
- Thread the marinated chicken breast pieces onto soaked wooden skewers or metal skewers. Preheat an outdoor grill or indoor grill pan to medium heat to medium-high heat.
- Once the grill is hot, place skewers on a lightly oiled grill. Grill for 20-30 minutes. For best results, turn the skewers every 5-8 minutes, until the chicken is cooked through and the internal temperature reaches 160 degrees. At the 20 minute mark, baste with the remaining teriyaki sauce.
- Remove the skewers from the grill, garnish with chopped green onion and sesame seeds, and serve with your favorite sides.
Recipe Notes:
These chicken teriyaki kabobs are an easy recipe to make super tender chicken! You’ll love the savory flavor!
- Garnishes: sesame seeds, chopped green onions
- Serve with: steamed white rice or brown rice, steamed summer vegetables or grilled fresh veggies, Hawaiian macaroni salad
- For a Hawaiian twist, make some pineapple skewers to grill up
More grilling recipes to try!
- Grilled Hawaiian Pizza & How To Grill Pizza
- Grilled Jalapeno Popper Tuna Melt
- Grilled Salmon with Strawberry Salsa
- Grilled Corn and Zucchini Salad with Red Pepper Vinaigrette
- Sriracha Grilled Chicken Thighs with Pineapple Salsa
- Grilled Skirt Steak with Mojo Mustard Butter
- BBQ Grilled Chicken Leg Quarters
More Asian Dinner Ideas!
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Grilled Chicken Teriyaki Skewers
Ingredients
- 2 pounds chicken thighs or breasts cut into 1-inch pieces
- 1 cup homemade teriyaki sauce or store-bought
Instructions
- Place cubed chicken in a large plastic zipper bag. Pour half of the cooled teriyaki sauce over the chicken and massage to coat. Marinate the chicken in the fridge for 30 minutes to 2 hours.
- Thread the marinated chicken pieces onto soaked wooden or metal skewers. Preheat a grill or grill pan to medium-high heat.
- Once the grill is hot, place skewers on a lightly oiled grill. Grill for 20-30 minutes, turning the skewers every 5-8 minutes, until the chicken is cooked through and the internal temperature reads 160 degrees. At the 20 minute mark, baste with the remaining teriyaki sauce.
- Remove the skewers from the grill, garnish with chopped green onion and sesame seeds, and serve with your favorite sides.
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