With barbecue season in full swing, these Teriyaki chicken skewers are an absolute must. They are light, healthy and packed with flavour. The secret is in the marinade: a simple blend of soy, sweet soy (or maple syrup), ginger and garlic creates a glossy, savory coating that transforms plain chicken into something spectacular. I always favour healthier marinades, and this one is worth saving — it’s truly excellent.
I usually use chicken breast for these skewers, but thighs work wonderfully too, especially for beginners. Thighs stay juicy and forgiving on the grill, while breast can dry out if overcooked. This recipe is versatile: you can swap the chicken for cubed pork shoulder, salmon chunks or even beef. For a vegan option, firm tofu threaded with red onion and peppers works beautifully and soaks up the teriyaki flavour.
Grilling well is a skill you develop with practice. It’s not difficult, but it does require attention and a few tries to get timing and heat just right. I remember when I met my husband he could never seem to get a barbecue right — either overcooking or undercooking. With chicken and fish, undercooking is not an option, so he learned quickly. After years of practicing, he now grills like a pro.
Before we get started on the recipe, here are a few ideas that pair well with these skewers: grilled vegetables, a fresh quinoa salad with roasted vegetables and halloumi, or baked aubergine with cumin yogurt sauce. All are great alongside teriyaki skewers and elevate a summer meal.
Teriyaki chicken skewers
BBQ, Dinner, Lunch, Main Course
Asian-inspired
5 minutes
12 minutes
1 hour
1 hour 17 minutes
4 people
216kcal
Ramona Sebastian
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
-
Cut the chicken into evenly sized cubes. If using breast, take care not to make the pieces too small; thighs can be cut slightly larger and will remain juicier.
-
Combine lemon juice, grated ginger, garlic, sweet soy or maple syrup, soy sauce, teriyaki sauce, black pepper and Worcester sauce in a bowl. Mix well, then add the chicken cubes and turn to coat. Allow to marinate for at least 1 hour. You can marinate overnight, but be cautious as a long soak may make the chicken quite salty.
-
Thread the marinated chicken onto skewers. Preheat the grill to medium-high and cook the skewers about 4 minutes per side, turning once, until the chicken is cooked through and slightly charred on the edges.
Notes
If you don’t have chicken or prefer another protein, this marinade works wonderfully with beef, pork or salmon. I have used all of these with great results — each delivers a delicious outcome.
Grilling, BBQ or Baking
All three methods work well. Grilling or barbecuing gives the best char and smoky flavour — follow the same timing of about 4–5 minutes per side depending on your heat. If baking, preheat the oven to 190°C (360°F), place skewers on parchment paper and bake for 30–40 minutes. Baking times vary with meat type and cube size, so check for doneness.
Try adding alternate ingredients on the skewers for extra colour and flavour:
- red onions
- pineapple
- bell peppers
- peaches
- sprinkled sesame seeds
Please let me know how you enjoyed the recipe and whether you tried any twists or additions. I love hearing which variations people try and how they turn out.
If you made them and liked them, consider sharing a photo on social media with the hashtag #ramonascuisine — I always enjoy seeing your versions.
Thank you for stopping by. I hope you’ll return to discover more simple, family-friendly recipes and cooking ideas. Have a wonderful day and enjoy your meal!
Nutrition
|
Carbohydrates: 12 g
|
Protein: 16 g
|
Fat: 11 g
|
Sodium: 1564 mg
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