These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.
One of our favorite chicken recipes is these Teriyaki Chicken Skewers, they are a big hit with the kids! There is something about chicken served on a stick that they love! These skewers are great for entertaining too, fun and delicious finger food for everyone to enjoy!
So now that the cat is out of the bag if you missed my Instagram post… I’m Pregnant!!! That’s right baby number 3 will be here in the Fall. Lately, I’ve been craving Asian flavors, so these Teriyaki Chicken Skewers hit the spot!! I made on the cast iron cause I love a good char and well it was too cold to fire up the grill.
The marinade is simple, make it the night before and you will have dinner out in 20 minutes! I choose to use chicken thighs for these Teriyaki Chicken Skewers because I find them to be more flavorful and juicy than chicken breasts, and they tend to not dry out as fast!
Love Easy Chicken dishes also try Easy Hawaiian Chicken, Rosemary Honey Chicken with Roasted Veggies + Video, and Easy Take-Out Style Chicken.
- 1 tablespoon corn starch
- 3/4 cup coconut aminos
- 4 tbsp agave (can sub brown or coconut sugar)
- 3 tbsp rice vinegar
- 3 cloves minced garlic
- 1 tsp ground ginger
- 2 lbs chicken thighs, cut into strips
Whisk together corn starch with 1/4 cup of water and set aside.
In a small saucepan over medium heat whisk together the coconut aminos, agave, rice vinegar, garlic, and ginger, bring to a simmer. Turn off heat.
Pour in your cornstarch mixture and whisk till sauce thickens about 2 minutes. Let cool to room temperature.
In a large bowl or a zip lock bag, combine your teriyaki sauce and chicken thigh strips. Let marinate for 1 hour to overnight.
Heat your grill or cast iron to medium-high heat.
Thread your chicken onto the skewers. Place skewers on your grill and cook till chicken is cooked through, about 4 minutes each side.