Teriyaki Chicken Skewers

Keyword chickenkebob, teriyakichickenskewers


  • 1-1/3 Cup Soy Sauce
  • 6 Tbs Brown Sugar
  • 2 Tablespoon Honey
  • 2 Tablespoon Sesame Oil
  • 2 Teaspoon Corn Starch
  • 2 Tablespoon Water
  • Pinch of Pepper
  • Pinch of Salt Optional
  • 2 Lbs Chicken Breast or Thighs (Cut into approximately 2 inch chunks)
  • 1 Small Onion
  • 1 Bell Pepper (you can use several bell pepper of different colors for a nice look)
  • 1 to 2 Teaspoons Sesame Seeds (optional)


  1. In a saucepan, combine the soy sauce, brown sugar, honey, sesame oil, corn starch, diced garlic, salt, pepper and water. Cook on medium heat until the mixture boils.  Then, lower the heat to low and cook until the mixture thickens enough to coat the back of a wooden spoon.  We want the glaze to be nice and sticky for the chicken skewers.  Set aside and allow to cool.

  2. Cut the Chicken breasts into 2 inch chunks.  You can also use thighs, but it's a little more work getting the meat off of the bone.  Marinade the Chicken in about half of your say marinade for about an hour, reserving half of the marinade for later.

  3. Line a baking sheet with non-stick foil.

  4. Preheat the oven at 350 degrees Fahrenheit.

  5. Thread the chicken, onion, and bell pepper pieces onto the skewers.

  6. Lay the Chicken Skewers on the prepared baking sheet.

  7. Brush a little of the reserved teriyaki glaze on the top side.  Bake in preheated oven for about 15 minutes.

  8. Flip the Chicken Skewers over and add a little more of the teriyaki glaze.  Bake for an additional 15 minutes.  Take the Chicken Skewers out of the oven and sprinkle some sesame seeds on top while the skewers are still hot and sticky.  

Recipe Notes

If using wooden skewers, soak the skewers in water for about an hour.  This is to prevent the wood to burn.