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Best Ever Teriyaki Chicken Skewers

Teriyaki chicken skewers with glossy caramelized glaze—marinate chicken thighs, grill until charred, then thicken the reserved sauce for a shiny finish. Expect visible grill marks and a sweet-and-savory drip of teriyaki coating.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

chicken thigh cubes
  • 2 lb chicken thighs, cut into 1.5-inch cubes
teriyaki marinade
  • 0.5 cup soy sauce
  • 0.25 cup mirin
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
glaze thickener
  • 1 tbsp cornstarch
  • 2 tbsp water
skewers and garnish
  • 1 Wooden skewers, soaked in water
  • 1 Sesame seeds and sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Mix the teriyaki marinade
  1. Whisk together soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves, with a glossy, uniform look.
  2. Reserve 1/3 of the marinade and pour the rest over the chicken cubes, ensuring every piece is coated.
  3. Marinate the chicken for 30 minutes to 2 hours, covering the container so the surface stays in contact with the marinade.
Skewer and grill
  1. Thread the marinated chicken onto soaked skewers, 5-6 pieces per skewer, leaving small gaps so the edges brown.
  2. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes until the chicken is charred and cooked through.
Thicken glaze and finish
  1. Meanwhile, simmer the reserved marinade with cornstarch and water until thickened and glossy, stirring so no lumps form.
  2. Brush the thickened reserved marinade over the skewers in the last 2 minutes of grilling, watching it turn shiny and slightly caramelized.
  3. Garnish with sesame seeds and green onions before serving, creating a fresh green pop over the glossy glaze.

Notes

Pro tip: For maximum gloss and caramelization, brush on the thickened teriyaki glaze only during the last 2 minutes so it doesn’t burn. Refrigerate leftovers in a sealed container up to 3 days; reheat gently. Freezing is not recommended because the glaze texture can loosen after thawing. For a lower-sugar option, reduce the brown sugar to 3 tbsp and add a pinch more sesame oil for balance.