Save to Pinterest Ginger Teriyaki Chicken Skewers deliver tender, juicy chicken glazed in a sweet-savory marinade with a burst of fresh ginger. These are my favorite when I am craving something quick but deeply flavorful that gets everyone at the table reaching for seconds. Perfect as an appetizer or main and always crowd-pleasing, whether off the grill or a stovetop pan.
When I first served these for a family reunion cookout, the platter disappeared faster than anything else on the table. Now my friends ask for this recipe every single summer.
Ingredients
- Chicken thighs or breasts: Cut into chunks the thigh meat brings extra succulence while breast is leaner for those preferring a lighter version
- Soy sauce: Foundational umami depth choose a naturally brewed, lower-sodium option if sensitive to salt
- Mirin or dry sherry: Balances salty and sweet notes and helps create a glossy glaze
- Honey or brown sugar: Sweetens and caramelizes the exterior for irresistible char
- Rice vinegar: Lends gentle acidity to round out flavors go for unseasoned rice vinegar for best results
- Fresh ginger: Grated ginger is the star for zesty kick pick a plump smooth root and peel just before grating
- Garlic: Fresh cloves infuse aroma and savoriness always mince rather than press for mellow flavor
- Sesame oil: A dash brings nutty undertones toasted sesame oil makes the difference here
- Black pepper: Freshly ground is best for peppery spark and warmth
- Sesame seeds: Add crunch and a toasty finish sprinkle just before serving
- Green onions: Sliced as a fresh garnish for color and brightness use bright green firm stalks
- Bamboo or metal skewers: Bamboo must be soaked so they do not burn on the grill
Instructions
- Make the Marinade:
- Combine soy sauce mirin honey rice vinegar grated ginger minced garlic sesame oil and black pepper in a mixing bowl and whisk until honey dissolves and the marinade is fragrant and smooth
- Reserve Some Marinade:
- Pour three tablespoons of the marinade into a small bowl and set aside this will be used later for basting during grilling and keeps things safe from raw chicken
- Marinate the Chicken:
- Arrange chicken cubes in a large zip-top bag or bowl dump the marinade over the chicken mix well so every piece is coated cover and let chill in the refrigerator for at least an hour up to eight hours if you want even deeper flavor
- Preheat and Prep the Grill:
- Turn your grill or grill pan on to medium-high heat while it heats up thread the marinated chicken pieces onto soaked bamboo or metal skewers leaving a sliver of space between chunks to allow heat to circulate and cook evenly
- Grill and Baste:
- Lay the skewers on the hot grill cook for about twelve minutes turning every few minutes brush with some of your reserved marinade each time you turn to encourage caramelization and shine let the edges char just slightly for maximum flavor
- Finish and Garnish:
- Once chicken is cooked through and lightly charred move skewers to a platter immediately top with sesame seeds and sliced green onions for a dash of crunch and freshness serve while still hot
Save to Pinterest Storage Tips Leftover skewers store well in an airtight container in the fridge for up to three days To reheat I prefer a quick blast under the broiler so they stay juicy and regain some char For freezing marinate then freeze uncooked chicken on skewers for up to two months ready to grill straight from the freezer after thawing overnight
Ingredient Substitutions
Chicken thighs are juiciest but breast works for a leaner option For gluten-free swap in tamari or certified GF soy sauce If you do not have mirin use dry sherry or sweet rice wine If fresh ginger is unavailable try ground ginger though fresh is truly unmatched
Serving Suggestions
These skewers are amazing over plain steamed rice or with coconut rice I love setting them alongside a bright crunchy cucumber salad or grilled corn For appetizers I cut the chicken smaller and use toothpicks For potlucks I sometimes lay them across a big platter of greens for easy pick-up
Cultural and Seasonal Touches
Inspired by Japanese street food like yakitori with a homemade twist Teriyaki sauce brings together east Asian pantry staples ginger plays a starring role in Japanese and Chinese recipes In cooler months I cook these right on a grill pan indoors add some steamed bok choy on the side
Save to Pinterest Seasonal Adaptations Use local spring onions in the summer for peak freshness Thread bell peppers or zucchini with the chicken for a summer garden spin In colder months add a splash of orange juice to the marinade for a cozy citrus aroma Success Stories A neighbor borrowed this recipe for a family picnic and texted me to say even the picky eaters went back for seconds and thirds My uncle who swore he never liked teriyaki changed his mind after tasting how the ginger shines I learned the hard way not to rush the marinating time that full hour makes a world of difference in juiciness Freezer Meal Conversion Thread marinated raw chicken onto skewers then freeze each batch wrapped tightly When ready to use thaw in the fridge overnight grill straight away You can grill extra for future lunches as they taste great cold tossed into a rice bowl or salad
Common Recipe Questions
- → What kind of chicken works best?
Boneless, skinless thighs are preferred for juiciness, but chicken breasts can also be used for a leaner option.
- → How long should chicken marinate?
For best flavor, marinate the chicken for at least 1 hour, up to 8 hours if time allows.
- → Can this dish be made gluten-free?
Yes, simply swap soy sauce for tamari or a certified gluten-free soy alternative.
- → What garnish complements the skewers?
Sprinkle fresh green onions and toasted sesame seeds for added flavor and visual appeal.
- → Are there alternatives to grilling?
A grill pan can be used indoors, or bake the skewers at high heat for a similar effect.