Chicken Teriyaki Skewers

Easy and flavorful chicken teriyaki skewers with homemade teriyaki sauce! A great alternative to take-out!

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

I hope everyone had an amazing Mother’s Day weekend! We had an enjoyable but fairly low-key weekend hanging out a home, productive time in the kitchen and of course Spring soccer games! Such a time suck but it’s so much fun seeing the kids out there on the field having fun and running around. A shame it never really does tire them out though! You’d think running around for 45-90 minutes would tire them out, not so much.

In other news, I think I found my new favorite local grocery store. I’ve been having deep chicken discussions with Nicole about good brands, better brands and their practices. A local chain has air chilled chicken, so I was super excited to try that. If you’re curious, do a quick online search, there’s so much helpful and interesting information out there. But in addition to the chicken, this particular store had the most gorgeous strawberries I’ve seen in a very long time. I was so giddy I even took a picture. Bright, bold, beautiful berries just waiting to be devoured.

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

Growing up we had a tradition to order Chinese food for New Year’s Eve celebrations. I know it’s nowhere near New Year’s, but that Chinese food is anytime food. Right?

I’m usually able to curb my cravings with a batch of homemade pork stuffed wontons. But, there are the times I want more… specifically chicken tenders or chicken teriyaki. Wontons will forever be my favorite, even if they’re not 100% traditional. My dad’s favorite was always chicken teriyaki. I have very fond memories of watching him dipping his skewers into teeny tiny jars of hot mustard. It was a comical experience for onlookers, eyes bugging out and such due to it’s spiciness. I swear it’s only because of how much he’d dip. Sinus clearing for sure. A little bit goes a long way when it comes to that particular mustard.

We don’t order Chinese take-out anymore due to a peanut allergy in the family. Obviously with that particular food, it would be hard to avoid even cross-contamination. Homemade is so much better anyway…
Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

So, recently I tested out my own chicken teriyaki skewers with homemade teriyaki sauce on my family. My dad was the ultimate tester. I even ordered hot mustard for the occasion, which proved to add plenty of comedy to dinner for the kids… and adults. He’s a good sport.

It was a hit! Even my 5 year old kept asking for more. Which means you absolutely HAVE to give this easy homemade chicken teriyaki a try. The sauce is super simple to whip up and can be stored in the fridge for later if you don’t use it all. Even better, you can grill this or cook it in the oven! Easy peasy.

PS don’t forget the hot mustard. It’s a must have condiment for chicken teriyaki skewers. Just remember, a little really does goes a long way.

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

Chicken Teriyaki Skewers

Easy homemade chicken teriyaki skewers! A great alternative to take-out!
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Keyword: Chicken, Dinner
Servings: 3 plus


Teriyaki sauce:

  • 1/2 C soy sauce
  • 2 Tbsp water
  • 2 Tbsp rice vinegar
  • 1/4 C light brown sugar
  • 3/4 tsp garlic powder
  • 1 tsp cornstarch

Remaining ingredients:

  • 1 1/2-2 lb boneless chicken breast
  • sesame seeds optional
  • Hot dry mustard optional


  • Prepare teriyaki sauce; in a small saucepan combine all sauce ingredients. Whisk until combined. Cook over medium heat to dissolve sugar. Continue whisking gently until bubbles begin to form and mixture thickens. Remove from heat and transfer to a clean measuring cup or bowl to cool. 
  • Slice chicken breasts into 1/2 inch thick pieces. Place chicken in a large ziploc bag, coat with 1/2 cup prepared teriyaki sauce. Reserve 1/4 cup sauce for later. Marinate chicken for one hour, or overnight, in the refrigerator. 
  • Soak bamboo skewers in water for 30 minutes before cooking. 
  • Skewer chicken with presoaked bamboo sticks. 
  • Preheat grill or oven to 350°F degrees. Cook on each side for 3-5 minutes or until done. Cook time will vary depending on the thickness of your chicken strips. 
  • Brush reserved teriyaki glaze over cooked chicken. Sprinkle with optional sesame seeds. And serve with optional hot mustard (prepare as directed on the package). 


*This will serve anywhere from 3 to 6 (or more) depending on if this is the main course or served with other items.
**Cook time will vary depending on thickness of chicken strips.
An original recipe from Baked by Rachel

This post contains affiliate links.

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46 Responses to “Chicken Teriyaki Skewers”

  1. #
    Aga — May 11, 2015 at 6:05 am

    Hey Rachel!

    Loving your recipe especially “Presentation” I think these are just perfect for entertaining or just a quick dinner at this busy time of year. I love teriyaki,

    • #
      Rachel — May 12, 2015 at 7:25 am

      Thanks so much Aga!

  2. #
    Linda Hertel — May 11, 2015 at 7:37 am

    This looks delicious. I will be making this soon! Let you know how we,like it!

    • #
      Rachel — May 12, 2015 at 7:25 am

      I hope you enjoy them!

  3. #
    Julie @ Table for Two — May 11, 2015 at 7:58 am

    We do Chinese take-out for Valentine’s Day and sometimes for NYE too. It’s just tradition and a fun one :) love teriyaki skewers at home! They’re so easy and the best because you can make the sauce to your own palate!

    • #
      Rachel — May 12, 2015 at 7:25 am

      SO easy! I wish I had tried them sooner.

  4. #
    Katie | Healthy Seasonal Recipes — May 11, 2015 at 10:17 am

    I am drooling over these! Pinning!

    • #
      Rachel — May 12, 2015 at 7:25 am

      Thanks so much Katie!

  5. #
    Amy @Very Culinary — May 11, 2015 at 12:36 pm

    I’m actually salivating. Seriously. I want!

    • #
      Rachel — May 12, 2015 at 7:25 am

      Haha… I’ve done my job ;)

  6. #
    Senika @ Foodie Blog Stalker — May 11, 2015 at 1:41 pm

    These look absolutely gorgeous!!! These may just be my next Sunday Supper :) Pinned!

    • #
      Rachel — May 12, 2015 at 7:25 am

      Thanks Senika! Enjoy! :)

  7. #
    Faye — May 11, 2015 at 1:50 pm

    These are definaltly something I will be trying! What would you recommend to go with this for someone who doesn’t do vegetables? (And I’m not talking about a fussy kid!!) thanks

    • #
      Rachel — May 12, 2015 at 7:26 am

      I’d say just about anything would work honestly. I’m not particular about pairing food perfectly. So, anything you like for another side dish or small appetite item would work fine.

  8. #
    Fareeha - faskitchen — May 11, 2015 at 10:59 pm

    Teriyaki Chicken- I simply love it. They look fabulous and mouth watering..

    • #
      Rachel — May 12, 2015 at 7:26 am

      Thanks so much!

  9. #
    Hayley @ The Domestic Rebel — May 11, 2015 at 11:03 pm

    These skewers look so amazing!

    • #
      Rachel — May 12, 2015 at 7:26 am

      Thanks Hayley!

  10. #
    nicole @ I am a Honey Bee — May 12, 2015 at 12:02 am


    OMG! We’re insane. But it’s hilarious and awesome.

    And I totally need to make these with some good air chilled chicken!!

    • #
      Rachel — May 12, 2015 at 7:27 am

      We are crazy but it’s so funny.

  11. #
    Medeja — May 12, 2015 at 5:33 am

    Delicious and healthy meal!

    • #
      Rachel — May 12, 2015 at 7:27 am

      Thanks Medeja!

  12. #
    Megan {Country Cleaver} — May 13, 2015 at 9:14 pm

    I want to have a whole plate of these – with EXTRA hot mustard!!

    • #
      Rachel — May 14, 2015 at 7:43 am

      I challenge you to that extra hot mustard lol ;)

  13. #
    Erin @ Miss Scrambled Egg — May 14, 2015 at 7:04 am

    Rachel – What an easy and tasty recipe. My boyfriend and I were talking about needing more chicken recipes in our lives especially where skewers and kabobs are concerned. This is a great option. YUM!

    • #
      Rachel — May 14, 2015 at 7:43 am

      I hope you try it and both love it! :)

  14. #
    Corey — October 31, 2015 at 10:29 am

    Made a batch of these for my coworkers,they were all impressed.I added a little bit of sesame oil to the marinade though,and it didn’t turn out quite the same as your pics,but it never does look like the picture does it?Everyone’s satisfied with it,thank you for the recipe.

    • #
      Rachel — November 1, 2015 at 7:52 am

      So glad everyone enjoyed them, Corey! Thanks for sharing :)

  15. #
    Beverley Press — January 1, 2016 at 6:19 am

    Rachel How did I live without this recipe in my life…well now I don’t have to. HNY and looking forward to all your new and delicious recipes xoxo

    • #
      Rachel — January 1, 2016 at 6:12 pm

      Thanks Beverly!

  16. #
    Jennifer — January 31, 2016 at 10:01 am

    How thick is the mixture supposed to get? I doubled the recipe, and thus questioned if this made my recipe off somewhat, as mine didn’t thicken much at all. It’s obviously not as thin as soy sauce, but no more thick than maybe a free flowing syrup.

    • #
      Rachel — January 31, 2016 at 4:05 pm

      The sauce should not thicken significantly. It sounds as though you reached the proper consistency.

  17. #
    Brinda — May 2, 2016 at 3:14 pm

    Vowww looks terrific, must be equally delicious to eat,will try it out.

    • #
      Rachel — May 2, 2016 at 6:40 pm

      Enjoy! :)

  18. #
    Jean Alves — September 18, 2016 at 12:08 pm

    Just found this recipe and it was fantastic. My husband and 15 yr son said it’s better than our local go to take out place!!! Ty!!

    • #
      Rachel — September 19, 2016 at 7:19 am

      So glad everyone enjoyed them! Thanks so much for sharing, Jean! :)

  19. #
    ann — May 23, 2017 at 9:52 am

    I need to make about ten pounds for a party. Can I marinate, skewer and freeze the chicken? Thanks.

    • #
      Rachel — May 26, 2017 at 6:53 am

      The chicken won’t absorb the flavor quite the same while frozen. If possible, I’d recommend keeping refrigerated until ready to cook.

  20. #
    Faye — October 13, 2017 at 9:21 am

    I’ve made this three times in the past week! Safe to say it’s quite a favourite in this house.
    This recipe is used for nights when tea needs to be a quick affair with minimal washing up! I pair it with fried noodles and feeds my small family of three perfectly.
    Thank you for a very tasty, easy weeknight meal : )

    • #
      Rachel — October 17, 2017 at 6:51 am

      So glad you enjoyed it! :)

  21. #
    Pam — November 5, 2019 at 5:10 pm

    Hi,I’m dying to try this recipe but I have to make them in the oven. Do you think I could bake and then put under the broiler for a bit to brown them? I think they would taste better if just a little browned.

    • #
      Rachel — November 6, 2019 at 6:49 am

      They can absolutely be baked instead! Just be sure to keep an eye on them.

  22. #
    Layton — December 28, 2020 at 2:59 pm

    I made these for fathers day and they were perfect. I will for sure be making them more next summer. Thank you.

    • #
      Rachel — January 5, 2021 at 6:26 am

      So glad you enjoyed them!

  23. #
    MelissaF — May 21, 2021 at 9:25 am

    Could I use turkey instead

    • #
      Rachel — May 24, 2021 at 6:27 am


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