Let’s fire up the grill for these Grilled Teriyaki Chicken Kebabs! They’re juicy, sticky, sweet, and straight-up irresistible. I’m talking about tender, smoky grilled chicken glazed in a mouthwatering homemade teriyaki sauce. With the Asian-inspired flavors of soy sauce, garlic, ginger, and brown sugar melding together, these chicken kebabs will be the first thing people grab at the cookout! I suggest you make extra, because the first batch won’t even make it off the grill. 😋
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Easy Recipe for Grilled Teriyaki Chicken Kebabs
These grilled teriyaki chicken skewers are packed with flavor from top to bottom. The homemade teriyaki sauce is sweet, salty, and full of umami from the soy sauce and garlic, and grilling the chicken adds a smoky charred edge that makes them completely addictive. Teriyaki is actually a Japanese cooking method (teri means ”shine or luster” and yaki means ”grill or broil”) referring to the glossy glaze that forms as the sauce cooks. Like our easy teriyaki chicken, this grilled recipe is inspired by traditional Japanese teriyaki using easy-to-find ingredients and has the same sticky, glossy finish I love!
Budget-Saving Tips
To serve more people without stretching your budget and buying more meat, you can add veggies like bell peppers, onions, or zucchini to the skewers. Pineapple is great too! You’ll see the same idea in my grilled shrimp and pineapple skewers, and it’s just as delicious with these teriyaki chicken kebabs.
Grilled Teriyaki Chicken Kebabs
Servings 4 servings (2 skewers and ¾ cup cooked rice each)Ingredients
- ½ cup soy sauce ($0.42)
- ⅓ cup brown sugar ($0.17)
- 2 garlic cloves (minced, (1 Tbsp) $0.12)
- 2 tsp fresh ginger (grated, $0.09)
- 2 Tbsp corn starch ($0.07)
- 3 cups water (divided, $0.00)
- 2 lb. chicken breasts (cut into 2-inch pieces (907g) $5.34*)
- 1 cup rice (uncooked, $0.39)
Instructions
- Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
- Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
- Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
- Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
- Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
- Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.
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Equipment
- Grill
- 8 Skewers
- Medium Sauce Pot
- Ziplock Bag
- Small Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Grilled Teriyaki Chicken Kebabs step-by-step photos
Gather all of your ingredients and preheat your grill to 375°F. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.
Make the teriyaki sauce: Add ½ cup soy sauce, ⅓ cup brown sugar, 2 minced garlic cloves, and 2 tsp fresh grated ginger to a medium-sized pot over medium heat. Whisk well to combine.
Let the mixture come to a simmer. Whisk 1 cup of water with 2 Tbsp corn starch in a small bowl, then pour it into the pot while whisking.
Keep whisking until the sauce thickens and turns glossy, about 2-3 minutes. Let the sauce cool completely before moving on to the next step.
Marinate the chicken: Place 2 lb. diced chicken breast into a ziplock bag and, once cooled, pour in 2/3 of the teriyaki sauce (about 10 oz). Let the chicken marinate in the sauce for 30 minutes. Reserve the remaining 1/3 of the sauce for basting later.
Skewer the chicken: Thread the marinated chicken onto the skewers. Be sure to leave a little space between each piece of chicken for even cooking.
Grill the chicken: Once the grill is hot, grill the skewers for 4-5 minutes on each side, basting with the remaining sauce as you turn.
Keep flipping the skewers until the internal temperature reaches 165°F, and then remove them from the grill.
Meanwhile, cook 1 cup of rice using the remaining water and follow the directions on the package. When your rice is fully cooked, fluff it up with a fork and serve it with your teriyaki chicken skewers. See our guide on how to cook rice for tips on getting it fluffy and just right every time.
Recipe Success Tips & Suggestions
- Any time you grill, make sure the grates are clean and hot before adding the meat; otherwise, it might stick when you flip it.
- Don’t forget to soak your wooden skewers! I let mine soak for 30 minutes while I prep the other ingredients. Doing this helps avoid the skewers catching fire or burning on the grill.
- Make sure your teriyaki sauce is cooled before mixing with the chicken. You don’t want to add a hot marinade to raw chicken! I recommend making the sauce in advance to allow it to cool before making these chicken teriyaki kabobs. A store-bought teriyaki marinade is a good alternative if you’re in a pinch.
- Leave a little space between each piece of chicken when threading the skewers. This will make sure the heat circulates evenly and everything cooks through properly. Your chicken is done once the internal temperature reaches 165°F on a meat thermometer.
- Cut the chicken into evenly sized pieces. I go for 2-inch-sized pieces so they grill at the same rate without drying out. If you cut your pieces larger or smaller, you’ll need to adjust the cooking time accordingly.
- Reserve a little extra teriyaki sauce for basting during grilling! Just brush it on as you flip the skewers for an extra layer of flavor and a glossy finish. Don’t use the marinade from the raw chicken. Set some sauce aside before marinating to keep things food-safe. Always discard any leftover marinade that came into contact with the raw chicken.
Serving Suggestions
These grilled chicken teriyaki skewers are already served with rice, so you don’t need much else if you’re keeping things simple. But if I’m putting together a bigger meal, I like to add grilled vegetables or sesame kale to get some veggies on the plate. You could also swap the rice for garlic noodles or our mushroom broccoli stir fry noodles if you’re not in the mood for rice. Some spicy, tangy fermented vegetables make a great side too and add a nice contrast to the sweet glaze.
Storage Instructions
Store any leftover chicken teriyaki kebabs in an airtight container in the fridge for up to 3-4 days. You can also remove the meat from the skewers and freeze for up to 3 months. Let everything thaw in the fridge before reheating on the grill or on the stovetop until heated through.
