I’ve always had a soft spot for teriyaki. It’s one of those flavors that makes even the pickiest eaters go for seconds. But what I love most about this version? It’s fresh, fast, and completely made from scratch — no bottled sauce needed.

These grilled chicken skewers are perfect for weeknights, summer BBQs, or even meal prep. The marinade is sweet and salty with just a hint of ginger, and the glaze gets beautifully caramelized on the grill. Serve it with rice, grilled veggies, or pineapple slices, and dinner is done.

Ingredients

For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks

• ⅓ cup low-sodium soy sauce

• 3 tbsp honey or maple syrup

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1 tbsp cornstarch + 2 tbsp water (for glaze)

Other:

• Skewers (if wooden, soak 30 minutes)

• Olive oil for brushing

Instructions

1. Make the marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

2. Marinate the chicken: Add chicken pieces to the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.

3. Reserve the marinade: After marinating, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce to a simmer. Stir in the cornstarch slurry and cook until thickened into a glaze.

4. Preheat grill to medium-high heat (around 400°F). Thread chicken onto skewers. Brush lightly with oil.

5. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.

6. Brush with glaze during the last couple minutes on the grill and again before serving.

Sarah’s Tips

• Chicken thighs stay juicier on the grill than breasts, but both work.

• Add pineapple or bell pepper to the skewers for extra flavor and color.

• Leftovers are amazing in rice bowls or wraps the next day.

Nutrition (Per Serving)

• Calories: 380

• Protein: 32g

• Carbs: 16g

• Fat: 21g

• Fiber: 0g

• Sugar: 13g