Teriyaki Chicken Skewers Recipe – Easy Grilled Chicken Thighs

There’s something truly irresistible about the balance of sweet and savory flavors—especially when they’re caramelized over an open flame. Teriyaki chicken skewers bring that magic to life with every bite. Imagine juicy, tender pieces of chicken, perfectly marinated in a glossy, garlicky, soy-based sauce, grilled until slightly charred and brushed with an extra layer of that thick, sticky glaze. It’s comfort food with a little flair, and it never fails to impress, whether you’re cooking for your family on a weeknight or hosting friends on the weekend.

The first time I made these skewers, I wasn’t planning anything fancy—just needed something quick, flavorful, and satisfying. I had chicken thighs in the fridge, a few pantry staples like soy sauce and brown sugar, and a grill that hadn’t seen much action that week. The result? Absolute magic. My family devoured them in minutes, and they’ve been on heavy rotation ever since.

What makes this recipe really shine is the homemade teriyaki sauce. It’s rich, glossy, and packs just the right amount of sweetness to balance out the umami of soy sauce and the tang of rice vinegar. Add a kick of fresh ginger and garlic, and you’ve got a marinade-slash-glaze that transforms humble chicken into something special.

These skewers are incredibly versatile, too. You can serve them with fluffy white rice, sesame noodles, or crisp stir-fried veggies. And because they cook so quickly on the grill, they’re perfect for those days when you want maximum flavor without spending hours in the kitchen. It’s one of those rare recipes that’s as good for meal prep as it is for a backyard barbecue.

Whether you’re new to cooking or just looking for a tried-and-true favorite, these teriyaki chicken skewers are guaranteed to become a staple in your kitchen. Let’s dive into what makes them so special.

Why You’ll Love This Teriyaki chicken skewers Recipe

There are a lot of reasons to fall in love with this recipe, but let’s start with the most obvious: it’s absolutely packed with flavor. The marinade is made from simple, pantry-friendly ingredients, yet it delivers such a rich, bold taste that you’d swear it came from your favorite takeout spot. Every bite of chicken is juicy, tender, and coated in that sticky-sweet glaze that caramelizes beautifully on the grill.

Another big win? It’s incredibly easy to make. You don’t need fancy tools or advanced cooking skills—just a bowl for the marinade, some skewers, and either a grill or grill pan. Even if you’re new to cooking, this is a recipe that guides you every step of the way and builds your confidence along the journey.

This dish is also super customizable. Don’t have chicken thighs? Chicken breast works just as well. Want to mix in some veggies? Thread in chunks of bell pepper, onion, or even pineapple between the chicken pieces for a colorful twist. And if you’re short on time, the sauce can be made ahead of time and stored in the fridge for up to a week.

It’s also a total crowd-pleaser. Kids love the sweet glaze, adults love the charred edges and bold flavor, and everyone loves eating off skewers—it’s just more fun. Plus, the presentation looks fancy without requiring any special effort.

If you’re planning for leftovers, you’re in luck. These skewers reheat beautifully and taste just as good the next day, especially when paired with rice or stuffed into wraps for an easy lunch.

Whether you’re looking to impress guests or just want a dependable, flavor-packed dinner that you can whip up any night of the week, this recipe checks all the boxes. Fast, flavorful, family-friendly, and foolproof.

Health Benefits of these Teriyaki chicken skewers

While teriyaki chicken skewers are undeniably delicious, they also offer a range of nutritional benefits—especially when made from scratch at home. Using fresh, whole ingredients gives you total control over what goes into your meal, making it easier to keep things balanced, wholesome, and aligned with your dietary goals.

To start, let’s talk about the chicken. This recipe calls for boneless, skinless chicken thighs, which are not only rich in flavor but also a great source of high-quality protein. Protein is essential for muscle repair, maintaining energy, and keeping you full longer. Chicken thighs also contain important micronutrients like zinc, B-vitamins, and iron, which contribute to a healthy immune system and support overall energy metabolism.

The homemade teriyaki sauce is another plus. Unlike many store-bought versions, which are often packed with preservatives, high-fructose corn syrup, and excessive sodium, this sauce uses simple, real ingredients. Soy sauce brings savory depth, but it’s balanced with the natural sweetness of brown sugar and honey, both of which you can adjust to taste. Rice vinegar adds brightness, while sesame oil contributes healthy fats and a rich, nutty aroma.

Garlic and ginger not only boost the flavor but also bring powerful antioxidant and anti-inflammatory properties to the dish. Ginger can aid in digestion and reduce nausea, while garlic has long been praised for its immune-boosting benefits.

Cooking the skewers on a grill, rather than deep-frying or pan-frying, means you’re using minimal oil, reducing the overall fat content while still achieving that crave-worthy charred finish. You also have the option to pair these skewers with nutrient-rich sides—like brown rice, quinoa, or a vegetable stir-fry—to turn the dish into a complete, balanced meal.

Lastly, making this dish at home allows you to avoid additives, artificial flavors, and excessive sugars that often sneak into takeout meals. It’s a healthier, more wholesome way to enjoy a comfort food classic without compromising on taste.

So yes, these skewers are indulgent in flavor—but they’re also a smart, nutritious choice when prepared with care. Food that tastes amazing and supports your well-being? That’s a win-win.

Preparation Time, Servings, and Nutritional Information

When it comes to weeknight cooking, time is everything—and thankfully, this recipe delivers big flavor without demanding hours of prep. Whether you’re planning ahead or winging it after work, this dish can be on the table in under an hour (and most of that is hands-off).

Preparation Time:

• Marinating Time: 30 minutes to 4 hours (the longer, the better for flavor)
• Active Prep Time: 15 minutes
• Cooking Time: 10–12 minutes

Total Time: Approximately 45 minutes to 1 hour (plus marinating time)

Servings: This recipe serves 4 people generously, with each person getting 2–3 skewers, depending on how much chicken you load onto each.

Nutritional Information (Per Serving):

• Calories: Approximately 360
• Protein: 28g
• Carbohydrates: 18g
• Sugars: 10g
• Fat: 18g
• Saturated Fat: 3g
• Fiber: 1g
• Sodium: 800mg

Keep in mind, these values are estimates and may vary depending on the exact ingredients and portion sizes used. You can easily adjust the recipe to fit your nutritional needs by using low-sodium soy sauce, trimming any excess fat from the chicken thighs, or reducing the amount of added sugar.

For those keeping an eye on macros or following a specific diet, this recipe is naturally high in protein and can be paired with lower-carb sides like cauliflower rice or a cucumber salad. It’s also dairy-free and easy to adapt for gluten-free diets if you use tamari or gluten-free soy sauce.

Whether you’re cooking for a family, meal-prepping lunches, or simply treating yourself to a satisfying dinner, this recipe strikes the perfect balance between convenience, nutrition, and serious flavor.

Ingredients List

To create the perfect teriyaki chicken skewers, you’ll need a handful of pantry staples and some fresh ingredients. Each one plays a key role in building layers of flavor, so let’s break it down.

For the Chicken:

• 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  Chicken thighs are the star of this dish. They stay juicy and tender on the grill, making them ideal for skewers. If you prefer white meat, you can substitute chicken breasts, but thighs offer a richer flavor and more forgiving texture during grilling.

For the Teriyaki Sauce & Marinade:

• ½ cup soy sauce
  This forms the base of the sauce, adding savory umami depth. Opt for low-sodium soy sauce if you want to keep salt levels in check.
• ¼ cup water
  Thins the sauce slightly so it coats the chicken evenly without being overpowering.
• ¼ cup packed brown sugar
  Adds a rich sweetness and helps the sauce caramelize beautifully on the grill.
• 2 tablespoons honey
  Enhances the natural sweetness while giving the glaze a glossy finish.
• 2 tablespoons rice vinegar
  Provides a gentle tang that balances the richness of the sauce.

• 1 tablespoon sesame oil
  Adds a nutty, aromatic layer of flavor that ties everything together.

• 1 tablespoon grated fresh ginger
  Fresh ginger brings warmth and a little spice. It’s essential for that signature teriyaki kick.
• 2 cloves garlic, minced
  Garlic enhances the savory elements of the sauce. Fresh is best here.
• 1 tablespoon cornstarch + 1 tablespoon water (for slurry)
  This slurry thickens the sauce into a shiny glaze that clings to the chicken and intensifies the flavor as it cooks.

For the Skewers:

• Wooden or metal skewers
  If using wooden skewers, be sure to soak them in water for 20–30 minutes beforehand. This prevents them from burning on the grill.

Every ingredient works together to create a harmonious balance of sweet, salty, tangy, and umami. If you’ve never made your own teriyaki sauce before, you’re going to be amazed at how simple and satisfying it is. Once you’ve prepped everything, you’re just minutes away from a seriously delicious meal. Let’s move on to the cooking process.

Step-By-Step Cooking Instructions

Making teriyaki chicken skewers from scratch is not only doable but also incredibly rewarding. These step-by-step instructions will guide you through every stage of the process, ensuring your chicken is juicy, flavorful, and perfectly grilled. Whether you’re a kitchen newbie or a seasoned home cook, this method is designed to be foolproof and easy to follow.

Step 1: Make the Teriyaki Sauce

To begin, prepare the teriyaki sauce that will serve both as a marinade and a glaze. Making your own sauce might sound intimidating, but it’s as simple as combining a few ingredients in a saucepan and letting them simmer. Here’s how:

• In a medium saucepan, add the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Stir everything together over medium heat. As the mixture heats up, you’ll notice the aroma coming to life—sweet, savory, and garlicky, with a subtle tang from the vinegar.
• Bring the mixture to a gentle simmer. This will help dissolve the sugar and allow the flavors to blend.
• In a small bowl, mix the cornstarch and water to create a slurry. Stir until smooth and free of lumps. This will thicken the sauce into that luscious, glossy glaze.
• Once your sauce is gently simmering, slowly whisk in the slurry. Continue stirring as the sauce begins to thicken. This will take about 3 to 5 minutes. You’ll know it’s ready when it can coat the back of a spoon.
• Remove the saucepan from the heat and let the sauce cool to room temperature. This is important because pouring hot sauce over raw chicken can start cooking it prematurely.

Step 2: Marinate the Chicken

Now that your sauce is cooled, it’s time to marinate the chicken. This step is key to locking in flavor and ensuring the chicken is tender and juicy after grilling.

• Place the bite-sized chicken thigh pieces in a large mixing bowl or a resealable plastic bag. Choose a container that gives you enough room to mix the chicken thoroughly with the marinade.
• Pour half of the cooled teriyaki sauce over the chicken. Reserve the remaining half in a separate container—you’ll use this later for brushing during grilling.
• Toss the chicken in the marinade to make sure each piece is well-coated. If you’re using a bag, seal it and give it a gentle massage to distribute the sauce.
• Place the chicken in the refrigerator and let it marinate for at least 30 minutes. For best results, marinate for 2 to 4 hours. The longer the chicken sits in the marinade, the more flavorful it becomes. If you’re prepping ahead, you can even let it sit overnight.

Step 3: Prepare the Skewers

While the chicken is marinating, it’s a great time to get your skewers ready. This step ensures everything is organized when it’s time to cook.

• If you’re using wooden skewers, soak them in water for 20 to 30 minutes. This prevents them from catching fire on the grill. A shallow baking dish or large bowl works well for soaking.
• If you’re using metal skewers, simply give them a quick rinse and set them aside.

Once your chicken is done marinating:

• Thread the marinated chicken pieces onto the skewers. Try to keep the pieces uniform in size to ensure even cooking.
• Don’t pack the chicken too tightly on the skewers. Leave a little space between each piece so the heat can circulate and cook everything evenly.

Step 4: Preheat the Grill

Properly preheating your grill is essential for getting that beautiful char and preventing the chicken from sticking.

• Preheat your grill to medium-high heat, which is about 400°F to 450°F. If you’re using a charcoal grill, let the coals burn down until they’re covered with white ash.
• Lightly oil the grill grates to create a nonstick surface. Use tongs to rub a paper towel soaked in oil across the grates.

Step 5: Grill the Chicken Skewers

Now comes the fun part—grilling. This is where all that flavor development happens, and you’ll start to see those mouthwatering grill marks appear.

• Place the skewers on the preheated grill in a single layer.
• Cook the skewers for 10 to 12 minutes, turning occasionally. Rotate the skewers every few minutes to get a nice, even char on all sides.
• During the last 2 to 3 minutes of grilling, start brushing the skewers with the reserved teriyaki sauce. This adds a sticky, flavorful glaze and builds a deeper color.
• Keep an eye on the skewers during this step, as the sugars in the sauce can burn quickly. If you notice any areas getting too dark, move them to a cooler part of the grill.

You’ll know the chicken is done when it’s cooked through and no longer pink in the center. You can also check for doneness with a meat thermometer—the internal temperature should read 165°F.

Step 6: Rest the Chicken

Once the skewers are grilled to perfection:

• Remove them from the grill and place on a clean plate or tray.
• Let the skewers rest for about 5 minutes before serving. This allows the juices to redistribute and ensures each bite is juicy and tender.

Now your skewers are ready to be plated and enjoyed with your favorite sides.

How to Serve

Serving teriyaki chicken skewers can be as simple or as elaborate as you like. These skewers shine as a main dish, but they also pair beautifully with a wide variety of side dishes, condiments, and accompaniments.

One of the classic and most comforting ways to enjoy these skewers is over a bed of steamed white rice. The rice soaks up all that flavorful sauce, turning it into a satisfying, complete meal. If you’re looking for a bit more nutrition, consider serving with brown rice, jasmine rice, or even quinoa for a fiber-rich option.

You can also go for a lighter, low-carb route by pairing the skewers with a fresh green salad, tossed in a sesame or ginger vinaigrette. Or opt for grilled or stir-fried vegetables like bell peppers, zucchini, broccoli, or snap peas. These vegetables bring vibrant color and crunch, which balances the soft, juicy texture of the chicken.

Want to make it a more casual affair? Turn the skewers into a wrap. Simply remove the chicken pieces from the skewers and tuck them into warm flatbread or tortillas with shredded cabbage, cucumber ribbons, and a drizzle of extra teriyaki sauce.

You could even serve them party-style as an appetizer. Line them up on a platter, garnish with sliced green onions and toasted sesame seeds, and serve with extra sauce for dipping.

Whether you’re making dinner for the family or feeding a crowd, these skewers are endlessly flexible and always a hit on the table.

Pairing Suggestions

A good meal becomes a great one when everything on the plate (or in the glass) complements each other. These teriyaki chicken skewers are packed with sweet and savory notes, so you’ll want to serve them with sides and drinks that balance and enhance those flavors.

Side Dishes:

• Steamed Jasmine or Basmati Rice: These fragrant rice varieties are light and fluffy, perfect for soaking up the glaze.
• Garlic Fried Rice: For a punch of flavor, sauté cooked rice with minced garlic, a splash of soy sauce, and a bit of sesame oil.
• Stir-Fried Vegetables: Mix and match bell peppers, snow peas, carrots, and baby corn for a colorful veggie medley.
• Cucumber Salad: A cool, crisp salad dressed with rice vinegar and sesame seeds adds contrast and freshness.
• Noodle Bowls: Serve skewers over soba noodles or rice noodles with a light drizzle of sauce and fresh herbs like cilantro or mint.

Drink Pairings:

For a family-friendly beverage, serve with iced green tea, ginger lemonade, or sparkling water with citrus slices. These drinks help refresh the palate and balance the richness of the dish.

If you’re looking for something more festive but non-alcoholic, try mocktails made with pineapple juice, lime, and soda water, or a mango lassi for a creamy contrast.

No matter how you choose to round out your meal, the key is to strike a balance between bold and fresh flavors, rich and crisp textures, and of course, keeping everything easy to pull together.

Storage, Freezing & Reheating Instructions

One of the many reasons to love this recipe is that it’s great for leftovers. The flavor actually deepens after sitting for a day or two, making it ideal for meal prepping or planning ahead for busy nights.

Storing Leftovers:

• Let the chicken cool to room temperature before storing.
• Remove the chicken from the skewers and place in an airtight container.
• Store in the refrigerator for up to 3 to 4 days.

Freezing Instructions:

• To freeze, place cooked chicken pieces on a baking sheet lined with parchment paper. Freeze until solid—about 1 to 2 hours.
• Transfer the frozen chicken to a resealable freezer bag or container and store for up to 3 months.
• Label the bag with the date so you can keep track.

Reheating Tips:

• To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven for 10 to 15 minutes until heated through.
• You can also reheat in a skillet with a splash of water or extra teriyaki sauce to prevent drying out.
• For microwave reheating, cover the chicken with a damp paper towel and heat in short bursts to maintain moisture.

Avoid reheating the chicken multiple times, as it can dry out and lose its tender texture. If you plan to eat over several days, portion the leftovers into smaller containers for convenience.

By storing and reheating the right way, you get to enjoy that freshly grilled taste again and again—no extra grilling required.

Common Mistakes to Avoid

Cooking can sometimes feel a bit intimidating, especially when you’re trying a new recipe or technique for the first time. But don’t worry—teriyaki chicken skewers are pretty forgiving, and with just a little attention to detail, you’ll end up with incredible results every single time. Here are some of the most common mistakes people make with this recipe, along with easy ways to avoid them.

1. Not Letting the Chicken Marinate Long Enough

One of the key components of this recipe is the marinade. While it’s tempting to rush through and grill right away, marinating the chicken is essential for getting deep, developed flavor. A quick 30-minute soak is better than nothing, but if you have the time, aim for at least 2 hours—or even overnight in the fridge. The longer marination allows the soy, garlic, ginger, and sweetness to fully infuse the chicken.

2. Using Cold Chicken Directly from the Fridge

Grilling cold chicken straight from the refrigerator can cause uneven cooking. Instead, let your chicken skewers sit at room temperature for about 15–20 minutes before placing them on the grill. This helps the meat cook more evenly and reduces the chance of the outside charring while the inside remains undercooked.

3. Not Soaking Wooden Skewers

This is an easy step to skip, but it makes a big difference. Wooden skewers can burn or even catch fire on the grill if they’re not soaked in water beforehand. A 20–30 minute soak will prevent this and help keep your skewers intact during grilling.

4. Overcrowding the Skewers

It might be tempting to pack on as much chicken as possible, but overcrowding the skewers can prevent proper cooking and reduce airflow between the pieces. Leave small gaps between the chunks of chicken to ensure each piece gets that perfect char and cooks through evenly.

5. Using All the Sauce for the Marinade

Be sure to divide the teriyaki sauce into two parts: one for marinating, and one reserved for brushing during grilling. Never reuse marinade that’s come into contact with raw chicken unless you boil it first. Reserving clean sauce ensures you can safely glaze the skewers during the last minutes on the grill for maximum flavor and shine.

6. Forgetting to Oil the Grill Grates

A quick wipe of oil on the grill grates before placing the skewers down can be a game-changer. It helps prevent sticking, especially with sweet glazes like teriyaki that can caramelize and cling to the surface.

7. Overcooking the Chicken

Chicken thighs are forgiving, but they can still dry out if left on the grill too long. Keep an eye on them and use a meat thermometer if needed. You’re aiming for an internal temperature of 165°F. Pull them off the grill once they reach that mark, and let them rest a few minutes before serving.

By keeping these common pitfalls in mind, you’ll set yourself up for success. Each of these tips takes just a moment to apply but makes a world of difference in the final outcome of your dish.

Pro Tips

Want to take your teriyaki chicken skewers from really good to unforgettable? These expert-level tips will help you refine your process and deliver restaurant-quality flavor and texture every time. Whether you’re grilling outdoors or indoors, these little tweaks can make a huge impact.

1. Use Chicken Thighs for Maximum Juiciness

While chicken breasts can be used, thighs are your best bet for juicy, flavorful results. They contain a bit more fat, which keeps the meat tender and moist during high-heat cooking. Plus, they hold up better to the intense heat of the grill without drying out.

2. Make the Sauce Ahead

The homemade teriyaki sauce can be made days in advance and stored in the fridge. This not only saves time on the day you’re cooking but also allows the flavors in the sauce to develop further. It thickens beautifully and stays glossy and rich when reheated gently before use.

3. Grill Indoors with a Cast-Iron Grill Pan

If grilling outside isn’t an option, a cast-iron grill pan works beautifully on the stovetop. Preheat it well and brush it lightly with oil before placing the skewers down. You’ll still get those delicious char marks and deep caramelization from the sauce.

4. Double the Batch and Freeze

This recipe is easy to scale, and the cooked chicken freezes wonderfully. Make a double batch and freeze half for future meals. The leftover grilled chicken can be tossed into salads, wraps, or stir-fried rice for easy weeknight dinners.

5. Add a Little Pineapple for a Sweet Twist

Want a tropical twist? Add chunks of fresh pineapple between the pieces of chicken on the skewers. Pineapple caramelizes beautifully on the grill and pairs perfectly with the sweet-savory notes of the teriyaki sauce. It also adds a fresh pop of acidity that balances the richness of the chicken.

6. Garnish with Toasted Sesame Seeds and Green Onions

Once your skewers are grilled and glazed, take them up a notch with some finishing touches. A sprinkle of toasted sesame seeds adds a little crunch and nutty flavor, while thinly sliced green onions bring freshness and color to the plate.

7. Let the Chicken Rest After Grilling

As tempting as it is to dig in immediately, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender, flavorful bites.

Incorporating even a few of these pro tips can elevate your skewers and help you build your skills and confidence in the kitchen. Great cooking is all about layering small steps into one amazing final result—and these details make all the difference.

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?
Yes, you can definitely use chicken breast if you prefer leaner meat. Just be aware that chicken breast cooks faster and can dry out more easily, so reduce your grill time slightly and keep a close eye on doneness. Using a meat thermometer helps ensure it’s not overcooked.

Can I make the sauce ahead of time?
Absolutely! The teriyaki sauce can be made up to five days in advance and stored in an airtight container in the fridge. When ready to use, simply reheat it gently on the stove or microwave, stirring occasionally.

Can I bake the skewers instead of grilling them?
Yes, you can bake the skewers at 425°F on a foil-lined baking sheet. Bake for 18–22 minutes, turning halfway through, and brush with the reserved sauce during the last 5 minutes. While you may not get the same char as grilling, they’ll still be delicious.

What if I don’t have skewers?
No problem. You can cook the marinated chicken directly on a grill pan or sauté it in a skillet. Just ensure the pieces are evenly sized and cook them in batches to avoid overcrowding.

Is this recipe gluten-free?
As written, the recipe uses soy sauce, which contains gluten. To make it gluten-free, simply swap the soy sauce for tamari or a certified gluten-free soy sauce alternative.

How do I keep the chicken from sticking to the grill?
Make sure to oil the grill grates well before cooking. You can use a paper towel dipped in oil and tongs to coat the grates. Also, avoid moving the chicken too early. Let it sear and release naturally before flipping.

Can I make this Teriyaki chicken skewers spicy?
Definitely! Add a teaspoon of red pepper flakes or a dash of sriracha to the sauce if you want some heat. You can also sprinkle chili powder on the chicken before grilling for an extra kick.

Can I marinate the chicken too long?
Yes, over-marinating can actually make the chicken mushy due to the acidity in the vinegar. Try not to go over 12 hours for best results. Four to six hours is the sweet spot.

Do I need to boil the reserved sauce before using it for brushing?
If the reserved sauce hasn’t touched raw chicken, there’s no need to boil it again. However, if you accidentally mixed it with raw meat, you must bring it to a boil for at least 1–2 minutes to ensure it’s safe to use.

Can I serve this cold?
Yes, the chicken is delicious cold and works great in rice bowls, salads, or wraps. Just make sure it’s stored properly and chilled within two hours of cooking.

These FAQs are meant to help troubleshoot common questions and offer flexibility so you can make this recipe fit your kitchen, preferences, and schedule.

Conclusion & Call to Action

There’s a reason teriyaki chicken skewers have stood the test of time—they’re packed with irresistible flavor, easy to prepare, and endlessly versatile. Whether you’re a busy parent, a beginner cook, or a seasoned grill master, this recipe brings everyone to the table. From the first sizzling sear on the grill to the final bite dripping with glossy sauce, each step in this process delivers comfort and satisfaction.

With just a few ingredients and simple steps, you’ve got a dish that feels a little bit special without being complicated. And the beauty of it all? You can make it your own. Toss in some grilled pineapple, add a dash of heat, or turn the leftovers into tomorrow’s lunch—the possibilities are endless.

So if you’re looking for a new dinner idea, something delicious for your next gathering, or even a way to mix up your weekly meal prep, this recipe is it. It’s reliable, flavorful, and sure to be a hit with everyone at the table.

Now it’s your turn—grab those skewers, fire up the grill, and make these teriyaki chicken skewers part of your go-to recipe collection. And when you do, don’t forget to come back and let me know how it went. Share your photos, drop a comment, or tag me on social media. I love seeing how you bring these dishes to life in your own kitchen.

Happy cooking!

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