Teriyaki-Glazed Chicken Skewers
Tender chicken pieces marinated in a sweet-and-savory teriyaki sauce, grilled to perfection and served with rice. This asian-inspired grilling (gluten-free) ready in about 35 minutes pairs chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1.5 lbs chicken thighs
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp honey
- 3 cloves garlic
- 1 tbsp ginger
- 8 wooden skewers
- 1 tbsp vegetable oil
- 1 cup brown rice
- 2 stalks green onions
Instructions
- Step 1: In a large bowl, combine 1/3 cup soy sauce, 1/4 cup mirin, 2 tbsp honey, 3 minced garlic cloves, and 1 grated tbsp ginger. Add 1.5 lbs chicken thighs, ensuring they are fully submerged. Marinate for at least 30 minutes at room temperature.
- Step 2: Thread chicken pieces onto 8 wooden skewers, alternating with 1/2-inch cubes of red bell pepper and 1/2-inch slices of onion for color and texture.
- Step 3: Preheat a grill or grill pan to medium-high heat. Brush 1 tbsp vegetable oil onto the grill grates. Place skewers on the grill and cook for 8-10 minutes, rotating every 3-4 minutes, until the chicken is fully cooked and the glaze is caramelized and glossy.
- Step 4: While the chicken cooks, bring 1 cup brown rice, 1.5 cups water, and 1/2 tsp salt to a boil in a pot. Reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
- Step 5: Serve the skewers over steamed rice, garnished with thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Teriyaki-Glazed Chicken Skewers take to make?
Total time is about 35 minutes (20 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 Teriyaki-Glazed Chicken Skewers?
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 chicken thighs from drying out.
Can I substitute ingredients in Teriyaki-Glazed Chicken Skewers?
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 Teriyaki-Glazed Chicken Skewers 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.
Is Teriyaki-Glazed Chicken Skewers gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
