With barbecue season in full swing, these Teriyaki chicken skewers are an absolute must. They are light, healthy and packed with flavor. The marinade is the heart of this recipe — simple ingredients transform the chicken into something truly memorable. Whether you prefer breasts or thighs, this recipe is easy to follow and delivers fantastic results.
I usually use chicken breast, but thighs work beautifully too, especially if you’re new to grilling. Thighs stay juicier and are more forgiving on the barbecue; breasts can dry out if overcooked. This teriyaki marinade also pairs wonderfully with pork shoulder, cubed salmon, or beef. For a vegan option, firm tofu with red onion and bell peppers on the skewers is excellent.
Grilling well takes practice, but it’s not complicated. Learn your heat, watch the cooking times, and you’ll quickly build confidence. I remember when I met my husband he couldn’t get a barbecue right — either overcooking or undercooking the meat. With time and experience he perfected the technique, and now he’s the resident grill expert after years of practice.
Before we get started on the recipe, here are a few other dishes from the blog you might enjoy: roast vegetables with halloumi and zaatar, baked aubergine with cumin yoghurt sauce, and homemade mici — all excellent companions for a barbecue.
Teriyaki chicken skewers
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Ingredients
- 600 g chicken breast or thighs
- 2 tablespoon Lemon juice
- 1 tablespoon Ginger grated
- 1 tablespoon Garlic grated
- 2 tablespoon Sweet soy sauce or maple syrup
- 4 tablespoon Soy sauce
- 2 tablespoon Teriyaki sauce
- ½ tsp Black Pepper
- ½ tablespoon Worcester sauce
Instructions
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Cut the chicken into bite-sized cubes. Thighs or breasts both work.
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Combine the lemon juice, ginger, garlic, sweet soy or maple, soy sauce, teriyaki sauce, black pepper and Worcester sauce in a bowl. Add the chicken, mix to coat, and marinate for at least 1 hour. You can marinate overnight, but a long soak may make the chicken saltier.
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Thread the marinated chicken onto skewers. Grill or BBQ over medium-high heat, turning, for about 4–5 minutes per side until cooked through and slightly charred.
Notes
Grilling, baking or broiling will all work. For grilling or BBQ, cook 4–5 minutes per side. For oven baking, preheat to 190°C (about 360°F) and bake on parchment for 30–40 minutes, depending on the size and type of meat pieces.
Add-ins and variations you can try:
- Red onions
- Pineapple
- Bell peppers
- Peaches
- Sprinkle toasted sesame seeds before serving
