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
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
Tips for making Teriyaki Chicken Skewers:
You absolutely can! The key to making them in the oven is to soak the skewers!
You need to soak them for a minimum of 30 minutes but you can soak them overnight if you like.
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!
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!
So easy and sooo good!
- Combine the sauce ingredients in a small saucepan.
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.
- Slice the chicken and place in a bowl with some of the sauce.
Toss to coat. Cover and refrigerate for 2 hours or overnight.
- Soak the skewers and then thread the chicken on.
I chose to use strips of chicken but you don’t have to get that fancy. You could also just cut them into chunks!
- Make the topping.
Combine the orange zest, sesame seeds, chili flakes and green onions in a small bowl.
- 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!
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
Like this recipe? I’d love for you to leave me a comment and rate it!!!
Baked Teriyaki Style Chicken Skewers
- 1/3 cup packed light brown sugar
- 1/3 cup mirin
- 1/3 cup low sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 Tablespoons vegetable oil
- 2 Tablespoons toasted sesame seeds
- 1 Tablespoon minced spring onions
- 1 teaspoon red chili flakes
- grated zest of 1 orange
- In a small saucepan combine the soy sauce, vinegar, mirin and brown sugar. Stir to combine. Remove 1/4 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.