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Home » Recipes » Chicken

Published: Aug 3, 2017 · Modified: Apr 1, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Teriyaki Chicken Skewers in the Oven

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These Teriyaki Chicken Skewers have all the flavor of grilled chicken but are made in the oven! A simple, 4 ingredient teriyaki sauce and a sesame orange topping beats takeout any day.

This "chicken on a stick" dinner is guaranteed to make everyone happy, including the cook!

Teriyaki chicken skewers in the oven on a platter with the sesame sprinkle in a bowl to the side.

Teriyaki Chicken Skewers

It's hard to resist anything on a skewer! Whether it's Lamb Skewers with Chermoula Sauce, Grilled Pork Skewers or melon and mozzarella skewers - I'm up for it! But making chicken skewers in the oven?

True genius! Especially when firing up the grill just isn't in the cards. With a homemade, 4 ingredient teriyaki sauce that's both marinade and glaze, and a sesame and orange topping, this weeknight-friendly meal is one that's always a good idea!

So, why homemade teriyaki sauce? Since virtually every grocery store stocks multiple versions, why should you make it? Because this homemade version is so good and so easy, there is no reason to have another bottle of something in your fridge!

And, as someone who has way too many bottles, jars and assorted ingredients in her fridge, this is a very good thing!

Ingredients for Chicken Skewers in the Oven:

  • Soy sauce - I made this with low sodium soy sauce but you can make it with regular soy sauce or tamari if you prefer.
  • Brown sugar
  • Mirin -Japanese rice wine I buy it in my local grocery store - Kikkoman is the brand I use.
  • Unseasoned rice vinegar - Marukan is the brand I used.
  • Boneless and skinless chicken - I used breasts, but you could use thighs as well.
  • Fresh orange
  • Sesame seeds
  • Green onions
  • Red chili flakes
Bottle of mirin used in the teriyaki chicken 
 marinade, with the remaining ingredients in the background.
This is the brand of Mirin that I use!

Tips for making Teriyaki Chicken Skewers:

Can you really put skewers in the oven?

You absolutely can! The key to making them in the oven is to soak the skewers!

How long do you soak wooden skewers?

You need to soak them for a minimum of 30 minutes but you can soak them overnight if you like.

Will wooden skewers catch fire in the oven?

They definitely can - which isn't what you want! Soaking the skewers works very well. You can also wrap the ends in aluminum foil if you forget to soak them!

How do you get them to cook evenly?

This is probably the hardest part about making kebabs, kebobs, skewers, etc. Make sure your chicken is at room temperature - i.e. pull it out of the refrigerator about 30 minutes before cooking.
Also make sure your chicken pieces are roughly the same size.

How to Make It!

  • Step #1: Make the sauce - Add the brown sugar, mirin, rice vinegar and soy sauce in a saucepan and cook until the brown sugar dissolves and the sauce has thickened slightly.
  • Step #2: Marinate the chicken -use about ¼ cup of the sauce. Cover and refrigerate both the excess sauce and chicken.
  • Step #3: Make the skewers- I chose to use strips of chicken but you don't have to get that fancy. You could also just cut them into chunks!
  • Step #4: Topping time! Combine the orange zest, sesame seeds, chili flakes and green onions in a small bowl. Sure you could skip this if you are REALLY pressed for time but...this little crunchy sprinkle makes ALL the difference!
  • Step #5: Broil the skewers - Lay the skewers on a foil-lined baking pan and brush with a bit of the sauce. Broil and then sprinkle with the topping and serve!
Step by Step photos of how to make teriyaki chicken skewers in the oven.
Bowl of the sesame sprinkle topping for the teriyaki chicken skewers.

Other Chicken Recipes you should definitely look at!

  • Moroccan Chicken
  • Greek Yogurt Chicken with Lemon and Garlic
  • One Pan Indian Coconut Chicken Curry
  • Chicken Madras
  • Chicken Tikka
  • Chicken Marbella

Like this recipe? I'd love for you to leave me a comment and rate it!!!

Baked teriyaki chicken skewers on a platter..

Baked Teriyaki Style Chicken Skewers

These Baked Teriyaki Style Chicken Skewers, made with soy sauce and pantry staples are topped with a flavorful sprinkle for an easy weeknight dinner!!!
4 from 5 votes
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Course: main dish
Cuisine: Asian
Prep Time: 15 minutes
marinating: 2 hours
Total Time: 15 minutes
Servings: 4 servings
Calories: 422kcal
Author: Nancy Buchanan

Ingredients

  • ⅓ cup packed light brown sugar
  • ⅓ cup mirin
  • ⅓ cup low sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 2 Tablespoons vegetable oil
  • Sprinkle:
  • 2 Tablespoons toasted sesame seeds
  • 1 Tablespoon minced spring onions
  • 1 teaspoon red chili flakes
  • grated zest of 1 orange

Instructions

  • In a small saucepan combine the soy sauce, vinegar, mirin and brown sugar. Stir to combine. Remove ¼ cup of mixture and add to a large ziplock bag.
  • Thinly slice the breasts or thighs into one inch wide strips. Add to the bag with the marinade and massage the marinade into the chicken.
  • Chill for 2 to 12 hours.
  • Soak 8 to 10 bamboo skewers in water.
  • Combine the sprinkle ingredients in a small bowl and set aside.
  • Bring remaining marinade to a boil over medium high heat. Cook until the liquid is reduced by half and is slightly thickened.
  • Line a sheet pan with foil. Place a baking rack on top and brush with the oil. Set aside.
  • Remove the skewers from the water. Thread 2 strips of chicken onto the skewers, folding and compressing the chicken strips to form a compact shape.
  • Brush the skewers with the glaze.
  • Broil the skewers for 3 - 5 minutes per side, brushing with the glaze.
  • Check the skewers and broil for another 1 - 2 minutes if needed.
  • Brush the skewers with the remaining glaze and sprinkle with the sesame seed mixture.

Nutrition

Calories: 422kcal | Carbohydrates: 29g | Protein: 40g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 956mg | Potassium: 727mg | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2.1mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

More Easy Chicken Dinner Recipes

  • Chicken Contadina Recipe
  • Easy Moroccan Chicken Stew
  • Greek Yogurt Chicken with Lemon and Garlic
  • One Pan Chicken Scarpariello with Sausage Recipe

Reader Interactions

Comments

  1. Jane, The Heritage Cook says

    August 03, 2017 at 10:01 am

    5 stars
    Great information and so creative to add the sprinkle over the top. Bursts of flavor and fantastic texture component. Winner!! Thanks Nancy for a great new addition to my repertoire!

    Reply
    • Nancy says

      August 03, 2017 at 12:47 pm

      Awwww.. you are too kind Jane!! Thank you!!!

      Reply
  2. Mark says

    March 11, 2018 at 12:59 pm

    5 stars
    Pretty, light and great taste.

    Reply
  3. Mary Lou says

    February 11, 2022 at 12:48 pm

    Can you use sweet and tangy rice vinegar? Same brand as the one you used? I want to make these for the Super Bowl gathering.

    Reply

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SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

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