Name: Sweet and Tangy Teriyaki Chicken Skewers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1/3 cup + 2 tablespoons low-sodium soy sauce; 3 tablespoons light brown sugar, packed; 3 tablespoons rice wine vinegar; 2 tablespoons honey; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 1 teaspoon pure sesame oil; 4 tablespoons cold water; 2 tablespoons cornstarch; 8 bamboo skewers; 2 pounds boneless skinless chicken thighs, cut into 1 to 1 1/2-inch pieces; 1 teaspoon kosher salt; 1 teaspoon fresh cracked black pepper; 2 tablespoons thinly sliced green onion (optional garnish); 2 teaspoons toasted sesame seeds (optional garnish)

There’s something about the perfect balance of sweet and tangy flavors mingling with juicy grilled chicken that just hits the spot. This Sweet and Tangy Teriyaki Chicken Skewers Recipe has quickly become one of my go-tos for easy weeknight dinners and weekend cookouts — trust me, it’s a crowd-pleaser every time!

A white plate filled with a bed of fluffy white rice as the base layer, topped with two wooden skewers of grilled chicken pieces coated in a shiny, dark brown glaze with some charred spots. The chicken is garnished with small pieces of bright green chopped scallions and white sesame seeds scattered on top. In the background, there is a white marbled surface and a small round clear bowl filled with white sesame seeds, along with part of another white plate holding more glazed chicken skewers. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet and Tangy Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Sweet and Tangy Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet and Tangy Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I love sharing this Sweet and Tangy Teriyaki Chicken Skewers Recipe because it’s straightforward, bursting with flavor, and perfect for any grill or stovetop. Once you nail this marinade and grilling technique, it’s hard to go back to plain chicken!

Perfect flavor balance: The combination of soy, honey, garlic, and ginger creates a sauce that’s both sweet and tart, making every bite exciting.
Simple prep: Just a handful of ingredients and under 40 minutes from start to finish — ideal for busy days or last-minute gatherings.
Great versatility: Whether you’re using charcoal, gas, or an indoor grill pan, these skewers cook up deliciously every time.
Crowd-friendly: These skewers are perfect for parties, weeknight dinners, or even meal prep — everyone loves grabbing a stick of flavorful goodness!

The image shows six skewers of grilled chicken pieces arranged closely on a large white plate. Each skewer has several chunks of chicken that are glossy with dark brown and reddish glaze, showing some charred spots from grilling. A wooden brush with a metal band is brushing a shiny sauce over the chicken on one skewer in the foreground. The chicken pieces have a slightly uneven texture with the glaze making them look moist and shiny. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe thrives on quality basics that come together into something greater than the sum of its parts. The soy sauce gives salty depth, the brown sugar and honey balance it with sweetness, and the vinegar adds that essential tang that lifts everything up beautifully.

Flat lay of fresh raw boneless skinless chicken thighs cut into chunky pieces, a small white ceramic bowl of light brown sugar packed, a small white ceramic bowl with minced garlic, a small white ceramic bowl holding grated ginger, a small white ceramic bowl filled with golden honey, a small white ceramic bowl of low-sodium soy sauce, a small white ceramic bowl containing clear rice wine vinegar, a small white ceramic bowl with pure sesame oil, a small white ceramic bowl of cold water, a small white ceramic bowl of white cornstarch powder, a few whole uncracked brown eggs, a small pile of thinly sliced fresh green onions, a small heap of toasted sesame seeds, and a few bamboo skewers arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Low-sodium soy sauce: Controls saltiness while giving that authentic umami kick.
Light brown sugar: Adds a subtle molasses flavor that deepens the sauce.
Rice wine vinegar: Brings acidity to balance the sweetness and prevent the glaze from feeling too heavy.
Honey: Adds natural sweetness and helps create a shiny, sticky glaze on the chicken.
Minced garlic: Infuses a bright, aromatic punch that complements the ginger.
Grated ginger: Offers a fresh, warm zing that makes the marinade pop.
Pure sesame oil: Just a hint for a nutty, toasty aroma.
Cold water and cornstarch: Thickens the sauce perfectly without clumping.
Bamboo skewers: Easy to handle and soak up minimal heat — soaking them prevents burning.
Boneless skinless chicken thighs: Juicy and forgiving on the grill, great for soaking up marinades.
Kosher salt & fresh cracked black pepper: Simple seasoning to enhance the chicken’s natural flavor.
Green onion & toasted sesame seeds (optional): These garnishes add crunch, color, and brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic Sweet and Tangy Teriyaki Chicken Skewers Recipe as-is, I always tweak it a little depending on the occasion or what’s in my pantry. Don’t be shy about making it your own — that’s part of the fun!

Variation: Once, I swapped honey for maple syrup for a richer sweetness and loved the depth it added — definitely worth a try!
Dietary modification: For a gluten-free version, just substitute the soy sauce for tamari and ensure your cornstarch is certified gluten-free.
Spice it up: Toss a pinch of chili flakes into the marinade if you want that gentle kick without overpowering the sweet and tangy balance.
Vegetarian option: Firm tofu or portobello mushrooms take this sauce beautifully if you want to go meatless.

Step-by-Step: How I Make Sweet and Tangy Teriyaki Chicken Skewers Recipe

Step 1: Whisking up that magic sauce

Start by combining soy sauce, brown sugar, rice wine vinegar, honey, garlic, ginger, and sesame oil in a heavy-bottomed saucepan over medium-high heat. Whisk everything together so the sugar dissolves nicely. In a small bowl, stir the cold water with cornstarch until smooth, then whisk it into your sauce. Keep whisking and cook for 4 to 5 minutes until it thickens to a glossy glaze. Take it off the heat and let it cool — this sauce will be your star player!

Step 2: Prepping your chicken and skewers

While the sauce cools, soak your bamboo skewers in water for at least 20 minutes to avoid flare-ups on the grill. Meanwhile, cut your chicken thighs into bite-sized pieces — about 1 to 1½ inches is perfect. This size helps the chicken cook evenly and stay juicy inside.

Step 3: Thread and season

Thread the chicken pieces onto the skewers, leaving a little space at the bottom so you can safely hold the skewers for turning on the grill. Sprinkle them with kosher salt and freshly cracked black pepper. Brush each piece generously with your teriyaki glaze to lock in flavor right from the start.

Step 4: Grilling to perfection

Heat your grill (I love using charcoal for the smoky flavor—it takes about 15 minutes to get the coals perfect). Grill the skewers for 5-7 minutes on each side, keeping an eye so the chicken cooks through without burning. The goal is an internal temperature of 165°F and beautifully caramelized edges. Pro tip: turn the skewers before they get too crisp unless you like that extra charred texture!

Step 5: Finishing touches

Once cooked, brush the remaining reserved sauce generously on the skewers. Top with thinly sliced green onions and toasted sesame seeds for that vibrant, fresh crunch that contrasts with the tender chicken.

Top Tip

After grilling Sweet and Tangy Teriyaki Chicken Skewers Recipe a dozen times now, I’ve noticed a few little things that really make all the difference in turning out juicy, flavorful skewers.

Skewer soaking: Don't skip soaking the bamboo skewers in water for at least 20 minutes. It’s a small step that prevents charred sticks and smoky flare-ups.
Don't marinate too early: While marinating is great, cutting the chicken into pieces and starting right away keeps the meat tender and avoids over-saturation that can get mushy.
Turn often, but gently: Flipping every 5-7 minutes helps achieve an even glaze without breaking apart the chicken pieces.
Reserve some sauce: Always save a little sauce for brushing at the end—that fresh coating makes the skewers shine and keeps the teriyaki flavor front and center.

How to Serve Sweet and Tangy Teriyaki Chicken Skewers Recipe

teriyaki chicken skewers - Serving Suggestion

Garnishes

I always crown these teriyaki chicken skewers with a sprinkle of sliced green onions and toasted sesame seeds. They add a fresh crunch and nutty aroma that brightens the dish. Sometimes I toss on a little finely chopped cilantro when I’m feeling adventurous—it adds a lovely herbaceous note.

Side Dishes

These skewers pair beautifully with steamed jasmine rice or coconut rice to soak up any extra sauce. On the side, I love serving a simple cucumber salad or pickled veggies to cut through the richness with some freshness and crunch.

Creative Ways to Present

For parties, I’ve laid out these skewers over a bed of leafy greens with little bowls of extra teriyaki sauce for dipping. It turns a casual meal into a fun, interactive experience. Another time, I wrapped the skewers in parchment paper “cones” to serve as hand-held appetizers — always a hit!

Make Ahead and Storage

Storing Leftovers

After the skewers have cooled, I remove the chicken from the sticks and place it in an airtight container in the fridge. This keeps the meat juicy and allows the flavors to mellow overnight. I’ve found it’s best eaten within 4 days for maximum freshness.

Freezing

Freezing leftover skewered chicken is totally doable! After cooling, I put the chicken pieces in a ziplock bag and freeze for up to 3 months. When you’re ready, just thaw overnight in the refrigerator and reheat gently.

Reheating

I reheat these at medium heat on a grill pan or in a skillet to revive that slight char and caramelization, brushing with reserved teriyaki sauce to keep them moist. The microwave works if you’re in a rush, but the texture isn’t quite as good.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You absolutely can! Chicken breasts are leaner and cook faster, so cut them into similar sized pieces and watch closely to prevent drying out. I just prefer thighs because they stay juicy and soak up the marinade better.

How long can I marinate the chicken?

Marinating for at least 30 minutes builds great flavor, but you can let it sit for up to 4 hours if you have the time—just avoid marinating overnight since the acid in the vinegar can start to change the texture.

Do I need to soak bamboo skewers before grilling?

Yes, soaking bamboo skewers in water for at least 20 minutes before grilling prevents them from burning and helps you turn the skewers safely while cooking.

How can I make this recipe gluten-free?

Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative. Just double-check all your other ingredients like cornstarch to ensure they’re gluten-free too.

Final Thoughts

This Sweet and Tangy Teriyaki Chicken Skewers Recipe brings me back to countless warm evenings with friends and family, gathered around the grill sharing stories and laughter. It’s a recipe that’s approachable yet impressive, and I truly think you’ll enjoy every sticky, flavorful bite. Go ahead, fire up your grill and treat yourself to these skewers—you’ll be so glad you did!