Chicken Teriyaki Skewers with Ginger and Scallion Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken pieces brushed with a glossy ginger-scallion teriyaki glaze, served on skewers for a savory Japanese-inspired street food snack. This japanese ready in about 30 minutes pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp grated fresh ginger. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in 2 finely chopped scallions.
  2. Step 2: Thread the 1 lb boneless chicken thigh pieces evenly onto 6-8 soaked bamboo skewers.
  3. Step 3: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Place the chicken skewers on the pan and cook for 4 minutes per side, until golden and cooked through.
  4. Step 4: During the last 2 minutes of cooking, brush the ginger-scallion teriyaki glaze generously over the chicken skewers, turning to coat all sides and letting the glaze caramelize slightly.
  5. Step 5: Remove from heat and serve the skewers hot as a flavorful appetizer or light meal.

Frequently asked questions

How long does Chicken Teriyaki Skewers with Ginger and Scallion Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Teriyaki Skewers with Ginger and Scallion Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Chicken Teriyaki Skewers with Ginger and Scallion Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Teriyaki Skewers with Ginger and Scallion Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Teriyaki Skewers with Ginger and Scallion Glaze?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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