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–+ servings
Platter of teriyaki chicken on a stick and a bowl of white steamed rice.
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5 from 2 votes

Teriyaki Chicken Skewers

Teriyaki chicken skewers is a delicious and easy appetizer or main dish. The chicken is marinated in a savory teriyaki sauce and then grilled or baked.
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Main Dishes
Cuisine: Asian
Servings: 8 sticks
Calories: 227kcal
Author: Kelly Bloom
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Equipment

Ingredients

For Korean Spicy Teriyaki sauce

  • ¼ cup Rice wine (Sake, or Dry White Wine)
  • ½ cup honey or sugar
  • ½ cup soy sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon ginger freshly grated
  • 2 cloves garlic freshly grated

For Teriyaki Chicken Skewers

  • 2 lb chicken thighs boneless and skinless
US Customary - Metric

Instructions

Make Spicy Teriyaki Sauce

  • In a medium size bowl mix the rice wine, honey, soy sauce, rice vinegar, Chile Pepper Flakes, fresh grated ginger and garlic. Mix well. Refrigerate or set aside until chicken is ready to marinate.
    ¼ cup Rice wine, ½ cup honey, ½ cup soy sauce, 2 tablespoon rice vinegar, 1 teaspoon Red Pepper Flakes, 1 teaspoon ginger, 2 cloves garlic

Make Teriyaki Chicken Skewers

  • Rinse off the chicken with cold water. Cut into large chunks and place in a bowl until the teriyaki sauce is made. If using wooden skewers, soak in cold water until ready to use.
  • Place the chunks of chicken to a ziploc bag. Pour in the spicy teriyaki sauce and seal. Let marinate for 30 minutes minimum, or up to 24 hours.
    2 lb chicken thighs
  • Set your oven rack to 8 inches from the broiler. Spray the broiler pan with non stick cooking spray. Turn the broiler on.
  • Thread the chicken chunks onto 8 wooden or stainless skewers. Place on a broiler pan and broil for 10 - 12 minutes, turning halfway. Remove when juices run clear and serve on a platter with steamed white rice.

Notes

  • You can baste the chicken skewers after threading on skewers instead of marinating, if you prefer milder flavored chicken.
  • For full flavored chicken teriyaki, mix the chunked chicken and spicy teriyaki sauce in a Ziploc bag, and refrigerate over night, or up to 24 hours. Discard any leftover teriyaki sauce.
  • Spray your grill, broiler pan, or baking sheet with non stick cooking spray to prevent the chicken teriyaki sticks from sticking.

Nutrition

Calories: 227kcal | Carbohydrates: 14g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 869mg | Potassium: 185mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg