Sticky Sweet Teriyaki Grilled Chicken

For those who appreciate the perfect harmony of sweet and savory flavors, few dishes resonate as deeply as **Grilled Teriyaki Chicken**. This recipe isn’t just a meal; it’s a celebration of tender, succulent chicken bathed in a rich, umami-packed teriyaki glaze, then char-grilled to smoky perfection. It stands out as one of my absolute favorite grilled chicken recipes, designed for simplicity without compromising on taste. Crafted with juicy chicken tenders and a handful of accessible ingredients, it promises a satisfying culinary experience that’s both easy to prepare and incredibly versatile.

Whether you’re planning a casual weeknight dinner, a lively backyard BBQ, or an efficient meal prep strategy, these Teriyaki Chicken Skewers are a guaranteed crowd-pleaser. Their irresistible flavor profile and straightforward preparation make them a fantastic choice for home cooks of all skill levels.

Crafting Perfect Teriyaki Grilled Chicken: A Step-by-Step Guide

Achieving the ideal texture and flavor in grilled chicken starts with the right cut of meat. When preparing chicken for grilling, especially when making skewers, I consistently opt for **chicken tenders**. They are inherently more forgiving than standard chicken breasts, offering superior juiciness and a quicker cooking time. Their natural, smaller size means less prep work; often, all that’s required is a quick trim of any tough outer film and then cubing them into uniform 1-inch pieces. This ensures even cooking and perfectly bite-sized morsels.

However, if chicken tenders are not readily available, boneless, skinless chicken breasts can be used as a substitute. Simply slice them horizontally to reduce thickness, then cut them into 1-inch cubes. Keep in mind that chicken breast may dry out more easily, so extra attention during cooking is advised.

The Art of Marinating: Infusing Flavor into Your Chicken

Once your chicken is cubed, the magic truly begins with the marinade. This teriyaki grilled chicken recipe relies on a simple yet incredibly effective blend of teriyaki sauce, fragrant minced garlic, a pinch of salt, and a touch of olive oil. Each component plays a vital role:

Teriyaki Sauce: The star of the show, providing that signature sweet, savory, and umami depth. Using a good quality store-bought teriyaki sauce can save time, but don’t hesitate to make your own from scratch if you prefer, combining soy sauce, mirin, sake, sugar, and ginger.
Minced Garlic: Adds a pungent, aromatic kick that complements the sweetness of the teriyaki. Freshly minced garlic offers the best flavor.
Salt: Enhances all the other flavors and helps the chicken retain moisture during grilling.
Olive Oil: Acts as a binder for the marinade ingredients, helps distribute flavor, and aids in preventing the chicken from sticking to the grill.

After combining the chicken with these marinating agents, toss everything gently to ensure each piece is thoroughly coated. While you can certainly grill the chicken right away in a pinch, allowing it to marinate for at least 30 minutes will significantly deepen the flavors and tenderize the meat. For maximum flavor penetration, consider marinating the chicken in the refrigerator for up to 2 hours. Avoid marinating for longer than two hours, as the acids in some teriyaki sauces can start to break down the chicken’s proteins, leading to a mushy texture.

Assembling Your Flavorful Skewers

One of the joys of grilled skewers is the opportunity to incorporate colorful, crunchy vegetables that cook alongside the chicken, absorbing the delicious teriyaki flavors. After marinating, it’s time to assemble your skewers. Choose sturdy metal skewers or, if using wooden skewers, remember to soak them in water for at least 30 minutes prior to threading to prevent them from burning on the grill.

My go-to vegetables for these skewers are bell peppers (red, yellow, and green for a vibrant display) and red onions. They offer a delightful crunch and sweetness that pairs beautifully with the savory chicken. Cut your chosen vegetables into roughly 1-inch cubes, similar in size to your chicken pieces, to ensure even cooking. Alternate chicken cubes with pieces of bell pepper and onion, creating an appealing visual and textural contrast. Feel free to experiment with other complementary vegetables such as:

Zucchini or yellow squash slices
Cherry tomatoes
Mushrooms
Pineapple chunks (adds an extra layer of sweetness and tang)

Cooking Your Teriyaki Grilled Chicken to Perfection

Whether you have access to an outdoor grill or prefer the convenience of indoor cooking, achieving beautifully charred and tender teriyaki chicken skewers is entirely within reach. Each method offers a slightly different result, but both will yield delicious outcomes.

Indoor Grilling for Convenience and Flavor

I often use an indoor grill to prepare these **Teriyaki Chicken Skewers**. Modern indoor grills, especially electric models with ridged plates, do an excellent job of mimicking the look and flavor of outdoor grilling, complete with those coveted char marks. The direct contact heat ensures a good sear and helps lock in the juices. To use an indoor grill:

Preheat: Always preheat your indoor grill according to the manufacturer’s instructions. A hot grill is crucial for achieving a good sear and preventing sticking.
Arrange: Place the chicken skewers on the hot grill, ensuring they are not overcrowded. Cook in batches if necessary to maintain consistent grill temperature.
Cook: Grill each side for approximately 4-5 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Turn the skewers regularly to ensure even cooking and browning on all sides.

Oven Broiling: A Reliable Alternative

If an indoor or outdoor grill isn’t available, your oven’s broiler is a fantastic tool for achieving similar results, albeit with less smoky flavor. Broiling provides intense top-down heat, creating a caramelized exterior on your chicken and vegetables.

Preheat: Position an oven rack in the middle section of your oven. Preheat the broiler for about 5 minutes to reach its maximum temperature, typically around 500-550 degrees Fahrenheit (260-290°C). This high heat is essential for quick cooking and browning.
Prepare Pan: Line a baking sheet with aluminum foil for easy cleanup. Place the chicken skewers on the lined sheet pan, ensuring they are in a single layer and not touching. This allows for even exposure to the broiler’s heat.
Broil: Place the baking sheet in the middle section of the oven. Avoid placing it too low, where cooking will be less efficient, or too high, where the chicken might burn before cooking through. Broil for approximately 8 minutes per side, turning once, or until the chicken is fully cooked and has a nice golden-brown char. Keep a close eye on the skewers, as broilers can cook very quickly.

Outdoor Grilling: The Classic Approach

For those who love the authentic smoky flavor of an outdoor grill, this recipe is a perfect fit. Whether you’re using a gas or charcoal grill, the principles are similar:

Prepare the Grill: Preheat your grill to a medium-high heat (around 375-400°F or 190-200°C). For charcoal, aim for a medium ash over the coals. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
Direct Heat Grilling: Place the skewers directly over the heat. Cook for about 4-5 minutes per side, turning regularly to ensure all sides get a good sear and cook evenly.
Check for Doneness: The chicken is done when it’s no longer pink in the center and reaches an internal temperature of 165°F (74°C). The vegetables should be tender-crisp with visible char marks.

Remove the skewers from the heat immediately once cooked to prevent them from drying out. A slight char adds flavor, but be careful not to burn them.

Serving Suggestions & Meal Prep Benefits

This Teriyaki Grilled Chicken is incredibly versatile and pairs well with a variety of sides, making it an excellent choice for any meal. Its robust flavors stand up beautifully to simple accompaniments.

Classic Pairing: Serve it alongside fluffy brown rice or sticky white rice to soak up the delicious teriyaki sauce.
Healthy Options: For a lighter meal or if you’re keeping an eye on carb intake, opt for more steamed or roasted vegetables, a fresh garden salad, or even zucchini noodles (zoodles). Quinoa is another excellent high-protein, fiber-rich grain alternative.
Asian-Inspired Sides: Consider a side of stir-fried broccoli, edamame, or a light cucumber salad with a sesame dressing.
Creative Servings: These skewers can also be disassembled and added to wraps, salads, or noodle bowls for a quick and flavorful lunch.

Beyond its incredible taste, this Teriyaki Grilled Chicken is fantastic for **meal prepping**. Prepare a larger batch at the beginning of the week, and you’ll have delicious, healthy meals ready to go for several days. Store the cooked chicken and vegetables in airtight containers in the refrigerator for up to 3-4 days. When reheating, a microwave works fine, but a quick pan-fry or a few minutes in a toaster oven can help restore some of the texture and prevent sogginess.

Expert Tips for Perfect Teriyaki Chicken Skewers

Don’t Rush the Marinade: While you can grill immediately, marinating for at least 30 minutes, and ideally up to 2 hours, greatly enhances the flavor and tenderness of the chicken. Longer than 2 hours is generally not recommended.
Preheat is Key: Always preheat your grill or broiler thoroughly before adding the chicken. This ensures a good sear, prevents sticking, and promotes even cooking.
Avoid Overcooking: Chicken tenders cook relatively quickly. Overcooked chicken becomes dry and tough. Aim for an internal temperature of 165°F (74°C). Around 8 minutes total cooking time per side (for grilling) is a good estimate, but always check for doneness.
Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken and vegetables. This prevents them from charring and breaking on the grill.
Uniform Cuts: Cut your chicken and vegetables into similar-sized pieces (approx. 1 inch cubes) to ensure they cook evenly.
Don’t Crowd the Grill: Cook the skewers in batches if necessary to avoid overcrowding your grill or baking sheet. This allows for proper air circulation and ensures a good sear, rather than steaming the food.
Garnish for Freshness: A sprinkle of sesame seeds and freshly chopped green onions or cilantro just before serving adds a beautiful finish and a pop of fresh flavor.

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Teriyaki Grilled Chicken

By:
Mariam Ezzeddine

An easy grilled chicken recipe that is very kid friendly and great for meal prep.

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Servings:
8 servings

Ingredients

2 lbs. chicken tenders, cubed
1 cup teriyaki sauce
1/2 tsp. salt
2 tbsp. garlic, minced
1 tbsp. olive oil
1 large purple onion, cubed
1 large red bell pepper, cubed
1 large yellow bell pepper, cubed
1 large green bell pepper, cubed
Sesame seeds (for garnish)

Instructions

Cube the chicken tenders into 1-inch pieces and place them in a mixing bowl.
Add the teriyaki sauce, salt, minced garlic, and olive oil to the bowl. Toss well to ensure all chicken pieces are evenly coated. For best flavor, marinate for 30 minutes to 2 hours in the refrigerator.
While the chicken marinates (or immediately if short on time), cube the bell peppers and onion into roughly 1-inch pieces. Thread the chicken and vegetables onto skewers, alternating between chicken and vegetables.
Grill the assembled skewers on an indoor grill or broil in a preheated 550°F (290°C) oven. For grilling, cook each side for approximately 4-5 minutes. For broiling, place the skewers on a foil-lined sheet pan on the middle rack and broil for about 8 minutes per side, or until fully cooked.
Remove from heat. Garnish with sesame seeds if desired, and serve hot.

Notes

Marinade for optimal flavor: Allow the chicken to marinate for 30 minutes to 2 hours for the best taste and tenderness. Do not marinate for longer than two hours.
Preheat your cooking surface: Whether grilling indoors, outdoors, or broiling, preheating ensures a good sear and prevents sticking.
Monitor cooking closely: Chicken tenders cook quickly. To prevent dryness, remove the chicken once it reaches an internal temperature of 165°F (74°C).
Soak wooden skewers: If using wooden skewers, immerse them in water for at least 30 minutes before threading to prevent them from burning.

Nutrition

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